Mexican : Chile Con Queso Dip

• 1 tablespoon butter
  
• 1 clove garlic, minced
  
• 8 ounces (2 cups) shredded cheese, such as Cheddar, Monterey Jack, or Mexican 4-cheese blend
  
• 1/2 cup half-and-half or milk
  
• 1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
  
• 1/4 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1 small tomato, diced
  

Melt butter in a medium saucepan over medium-low heat. Add garlic and cook 1 minute. Add cheese and half-and-half; cook and stir just until cheese is melted, about 3 minutes. Stir in TABASCO^® Sauces and tomato and heat through. Serve in a chafing dish or fondue pot with tortilla chips or vegetable dippers.

Makes 1 3/4 cups.