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Mexican Cheese Dip

Ingredients: 10 Ounce(s) Pepper jack cheese; grated 1 medium Onion 1 Teaspoon(s) Garlic; crushed 1 Can(s) Medium summer squash, sliced 1 Cup(s) Whipping cream Directions: Cook the onions in what is preferably a teflon-coated cast-iron pot, until browning or even slighter burning. When the onions are acceptable, add the flour, garlic, cream, and tomato paste. When that becomes soft and hot, gradually add the cheese until bubbly. Serve with tortilla chips.
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