Con Queso Dip - cooking recipe

Ingredients

1 c. mayonnaise
6 oz. cream cheese
2 (8 oz.) blocks Monterey Jack cheese (hot jalapeno)
1 large tomato
1/2 (10 oz.) box chopped spinach or broccoli

Preparation

Dice up cream cheese and Monterey Jack cheese.
Put diced cheese and mayonnaise in pot and heat on low until creamy.
Cut tomato in quarters and hollow out.
(Dice up only the shell). Thaw out spinach or broccoli.
Fold your tomato and spinach/broccoli into the cheese mixture.
Serve warm with chips. Also good on potatoes.