Cheddar Mexican Cheese Dip

Yield

6–8 servings · Approximately 2 cups

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 2 cups sharp cheddar cheese, freshly shredded
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Pinch of ground cumin or chili powder, optional
• Salt, to taste
• ¼ cup diced jalapeños, chopped green chiles, or drained Rotel tomatoes, optional

Method

1. Melt the butter in a 2-quart saucepan over medium heat.
2. Add the flour and whisk continuously for about 1 minute until a smooth paste forms, without letting it brown.
3. Slowly pour in the milk, whisking constantly to prevent lumps.
4. Cook for 2–3 minutes, stirring frequently, until the mixture begins to thicken.
5. Reduce the heat to low and gradually add the shredded cheddar, one handful at a time.
6. Stir gently until the cheese is completely melted and the sauce becomes smooth and creamy.
7. Add the garlic powder, onion powder, and cumin or chili powder, if using.
8. Stir in the jalapeños, green chiles, or drained Rotel tomatoes, if desired.
9. Taste before adding salt, since cheddar is naturally salty.
10. Remove from the heat once the dip is smooth and heated through.
11. Transfer to a serving bowl and serve warm.

Kitchen notes

Practical Woman's Secret
Shred the cheddar yourself and melt it over low heat. Avoid boiling the sauce after adding the cheese, as excessive heat can make cheddar queso grainy or oily.