| 1 T. butter |
| 1/4 c. vegetable oil |
| 1 head garlic, diced |
| 2 very large onions, diced |
| 1 t. garlic salt |
| 2 c. fresh hot Hatch green chile |
| 2 lb. Velveeta |
| 2 lb. american cheese (not 2%, not low fat) |
| 2 c. diced tomatoes, Rotel w/other ingredients |
Saute onions/garlic in butter + oil with garlic salt until translucent. Add chile and saute for a couple more minutes.
Add american cheese, Velveeta, and tomatoes and melt and blend over low heat. Dilute with a little wine or heavy cream if necessary, but avoid making too runny.
Cool and store in serving sized containers in the freezer for later use.