White Cheese Dip

White Cheese Dip

1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded
4 ounces green chilies
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 Serrano or jalapeno pepper, finely chopped (optional)
1 tablespoon finely chopped fresh cilantro (optional)
Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally.

Serve with fresh tostadas or hot flour tortillas.