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2 tablespoons Cabot Salted Butter
1 cup finely minced onion
1/2 cup seeded and finely diced jalapeno pepper
1/2 cup finely diced red bell pepper
1 tablespoon minced garlic
1 1/2 cups canned diced tomatoes, drained
16 ounces Cabot Monterey Jack, grated (about 4 cups)
1 (8-ounce) package Cabot Vermont Premium Cream Cheese
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
Ground black pepper to taste
Frank's Hot Sauce, Tabasco sauce or ground red pepper (cayenne) to taste

1. Melt butter in large saucepan over medium heat. Add onion, jalapeno, red pepper and garlic; cook, stirring, until softened.

2. Add tomatoes and cook for about two minutes longer. Add Monterey Jack and cream cheese and stir until melted.

3. Stir in cilantro and cumin. Season mixture with black pepper and hot sauce or cayenne. Serve warm with Spicy Chili Firecrackers

Recipe courtesy ofChef Dale Miller, CMC, WGMC, AAC- Dale Miller Restaurant, The Art of Dining- Albany, NY.