Time
prep 0:20
total 1:00
Ingredients
| 1 stick | butter | | 5 tbsp. | flour | | 1/4 tsp. | cumin | | 1 tsp. | chili powder | | 2-1/2 cup | whole milk | | 1 lb. | Velveeta cheese | | 4 cups | shredded sharp cheddar cheese | | 1 can | chili (no beans) | | 1 can | Rotel (mild, med or | | hot your call) |
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Instructions
Make a roux using butter, flour, cumin and chili powder over med heat.
When roux is the desired color add milk and velvetta. When the velvetta has melted, add the cheddar cheese. Stir well.
When cheese mixture is smooth, added chili and Rotel. Stir until smooth. Leave over Med-Low heat until dip starts to bubble.
Pour/laddle into serving bowl(s).
Author's Comments
Thick and cheesey plus you can make it as spicy as you like.
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