1/2 c. heavy cream
1 1/2 c. cubed white American cheese (about 1/2 pound)
1 t. cumin
1/4 t. garlic salt
1/3 c. chopped green chilies, drained
jalapenos, pico de gallo, cilantro, optional (toppings for serving)
Heat cream in small sauce pan over medium heatuntil gently bubbling, whisking frequently. Add cubed cheese, cumin, and garlic salt. Whisk frequently until melted. Stir in chilies and remove from heat. Serve warm with tortilla chips & toppings, if desired.
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