Queso Dip
- 2 Tablespoons Flour
- 1/4 teaspoons Garlic Powder
- 1/4 teaspoons Onion Powder
- 18 teaspoons Chili Powder
- 1 pinch Cayenne (more Or Less To Your Taste)
- 2 Tablespoons Butter
- 1 cup Milk
- 1/4 teaspoons Salt
- 2 cups Shredded Mexican Cheese (jack, Asadero, Etc)
- 1 can (10 Oz. Can) Rotel Diced Tomatoes & Chilis
- In small bowl, combine flour, garlic, onion and chili powders, and cayenne (if using).
- Melt butter in a medium saucepan over medium heat until foaming.
- Add flour mixture and whisk until fragrant, about 30 seconds.
- Add milk and whisk until boiling.
- Reduce heat and continue whisking about 3-5 minutes until mixture thickens (mixture should resemble heavy cream).
- Remove saucepan from heat and add salt and half of the grated cheese.
- Whisk until melted, then add remaining cheese.
- Add Rotel and mix.
- If mixture is too thick, add some of reserved juice from Rotel until desired consistency is reached.
- Serve warm with tortilla chips.
flour, garlic, onion powder, chili powder, cayenne, butter, milk, salt, mexican cheese, tomatoes
Taken from tastykitchen.com/recipes/appetizers-and-snacks/queso-dip-3/ (may not work)