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from Wilma Renfro Wilson 1960 1 - #2 can of tomatoes 1 large onion, chopped fine 1 bud of garlic, chopped fine 1 tsp salt 4 tbsp chili powder 1 tbsp powdered comino seeds 1 tsp oregano 1 lb aged cheddar cheese Simmer all ingredients except cheese slowly for two hours covered, stirring often. Uncover, and over high heat stir constantly until fluid has evaporated and thick paste remain. (This can be frozen and thawed out as needed.) In a double boiler, combine the paste with one pound of cheddar cheese cut in chunks. Cover and stir occasionally over simmering, but not boiling water. Add salt if needed. Serve in chafing dish, using Fritos as dippers to scoop up the dip.
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