Instructions: Place drained tomatoes, onion, parsley, cilantro, chiles, garlic, vinegar and salt into food processor with steel blade or into blender container.

Process mixture until smooth.

Transfer mixture to oiled heatproof serving dish, such as a deep bowl or crock. Top with the cheese.

Cover and refrigerate until ready to serve. Before serving, bake at 375 degrees for 20 minutes or until dip is hot and cheese is melted. Or reheat, covered, in microwave oven for 3 - 5 min. until mixture bubbles.

Offer with raw vegetable sticks and/or tortilla chips.

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