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

1. In small bowl, combine flour, garlic, onion and chili powders, and cayenne (if using).
2. Melt butter in a medium saucepan over medium heat until foaming.
3. Add flour mixture and whisk until fragrant, about 30 seconds.
4. Add milk and whisk until boiling.
5. Reduce heat and continue whisking about 3-5 minutes until mixture thickens (mixture should resemble heavy cream).
6. Remove saucepan from heat and add salt and half of the grated cheese.
7. Whisk until melted, then add remaining cheese.
8. Add Rotel and mix.
9. If mixture is too thick, add some of reserved juice from Rotel until desired consistency is reached.
10. 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)