The full amount of this dip can disappear in 10 minutes when presented to as many as 3 grown men. Luckily it takes minutes to prepare. This is best served with tortilla chips, carrots, and celery. Fresh tomatoes from the garden make this dip fabulous. But I also keep a can of petite diced tomatoes around to throw this queso together. You can actually quarter the tomato and onion and use your food processor to dice them. This dip pairs quite well with a light beer in the summer. I have also served this with merlot.
1 cup sweet onion, diced
1 cup diced tomatoes
1 can diced green chiles, rinsed
1 tbsp olive oil
1/4 tsp salt
1 cup shredded sharp cheddar
1 cup shredded colby jack cheese
1 tbsp Sriracha (more or less depending on your taste)
Sauté onion with olive oil in a medium skillet over medium heat. Cook, stirring occasionally, until the onion is translucent, 8-10 minutes. Add the diced tomatoes and green chiles. Sprinkle with salt. Sauté 5 more minutes until some of the liquid reduces.
Reduce heat to low. Add in the cheeses, stir constantly until melted. Add in the sriracha, stir to combine.