Categories: Cheese/eggs, Dips 
      Yield: 6 servings 
  
      2 tb Butter                             12    Sprigs of fresh coriander, 
      1 md Onion, very finely chopped               -chopped 
      1    Clove garlic, finely chopped             Salt 
      1    10 oz can Mexican green                  Freshly ground pepper 
           -tomatoes, drained                1/2 lb Cream cheese 
      1 c  Green chilies, chopped and        3/4 c  Heavy cream 
           -peeled                         
  
  Heat the butter in a skillet, add the onions and garlic, and saute' until 
  the onion is tender.  Add the tomatoes, chilies, coriander, and salt and 
  pepper to taste.  Simmer very gently for 10 minutes, uncovered. Add the 
  cheese; when it begins to melt, add the cream; and cook just long enough to 
  heat through. 
   
  From:  The Complete book of Mexican Cooking Shared By: Pat Stockett