Jalapeno-Cheese Dip - cooking recipe

Ingredients

8 oz. (2 c.) sharp Cheddar cheese, shredded
8 oz. cream cheese (soft)
1 (7 1/2 to 10 oz.) can chopped tomatoes and green chilies
1 Tbsp. ground cumin
1 tsp. garlic powder
1/2 tsp. hot pepper sauce or to taste

Preparation

In medium bowl, beat cheeses until blended.
Add rest of ingredients.
Blend.
Keeps refrigerated up to 1 week.
Makes about 2 1/2 cups.
Serve with crackers or corn chips.