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Chile con queso is the traditional cheese dip of Texas. Great chile con queso is easy to make, and nothing like what you find at the ballpark or movie theater.

• 1 tablespoon olive oil
• 1 cup finely chopped white onion
• 2 cloves garlic, minced or put through garlic press
• 1 4-ounce can chopped green chiles
• 1 or 2 Fresh jalapeños, seeds and stems removed, finely chopped
• 1 14.5-ounce can whole tomatoes, drained
• 1/2 pound Longhorn cheese, grated
• 1/2 pound Monterrey Jack cheese, grated
• 1 cup sour cream

Sauté the onions and garlic in the oil until onions are clear. Add the chiles, jalapeño(s) and tomatoes (rough-chop or break up the tomatoes with a spoon).

Turn heat to low, and add the grated cheeses, stirring until cheese melts. When ready to serve, stir in the sour cream, just until well combined, and remove from heat. Do not boil.

Serve warm with tortilla chips. Makes about 4 cups.

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Note: Keep the Queso warm during serving in a chafing dish or dish with a simple candle warmer. Medium-sharp cheddar cheese may be substituted for Longhorn cheese.

Read our article Hot Holiday Appetizers.