Cheese Dip with Pita Chips

Cheese Dip

2 (4 ½ oz.) cans chopped mild green chilies
8 ounces Gouda cheese, coarsely chopped
1 (8 oz.) package cream cheese, softened
½ cup finely shredded Cheddar cheese
¼ cup milk

Preheat the oven to 400° F.
Combine the green chilies, Gouda, cream cheese, Cheddar and milk. Easily done in a food processor process until mixture is blended. If you do not have a food processor, you can still make this dip easily. Combine shredded cheeses with softened cream cheese and bake as directed. Baking facilitates blending of the cheeses. Spoon cheese-chili mixture into an 8×8-inch baking dish.
Bake the cheese dip until hot and bubbly, about 20 minutes.
Serve with crackers of your choice, melba toast or with Pita Chips (see recipe below).

with

Pita Chips

5 pita bread rounds
8 tablespoons (1 stick) butter, melted
1 ½ teaspoons ground lemon pepper
1 teaspoon ground cumin

Preheat the broiler. Cut each pita round into 8 wedges. Separate the layers to make 16 triangles.
Brush the pita bread with butter. Arrange on a baking sheet.
Sprinkle the pita bread with lemon pepper and cumin. Broil until crisp, about 3 to 5 minutes.
Serve with cheese dip.

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