- 1
Ingredients
- Melt 1/2 stick of butter and add 4 tablespoons of flour. Sauté together until paste-like.
- Combine the following spices in a small bowl.
- 1 Teaspoon Paprika
- 1 Teaspoon Chili Powder
- 1 Heaping Teaspoon Cumin Powder
- 1 Teaspoon Pepper Sauce
- 1 Teaspoon Cayenne Pepper (substitute 1 Teaspoon Chipotle Pepper for a bit more bite)
- 1/2 Teaspoon Ground Mustard
- 1 Jalepeno Pepper, Finely Diced
- 1 Small Pod Fresh Garlic, Minced
- 1 Tablespoon Ketchup
- 1 Dash Salt
Preparation
Step 1
Once the butter and flour are paste-like, add the spices and simmer together for a couple of minutes.
Then, add 2 cups of whole milk and move sauté pan to a double boiler.
Heat mixture until just below boiling.
Then, one or two slices at a time, add 1/2 pound of American Cheese*, letting each slice melt thoroughly before adding another.
NOTES AND TIPS:
Sautéing the butter and flour until paste-like takes a long time and will scorch easily. Be vigilant.
Pepper Sauce is that vinegar in a jar of peppers thing that some folks like to use on Black Eyed Peas.
Add an additional splash of milk or two at the end to adjust the thickness to your liking.
I like to enjoy this cheese dip cold, so I add perhaps 1/4 cup of milk before removing it from the double boiler so that it doesn’t set up too hard after it’s been in the fridge overnight.
* Do not use Kraft Singles. That is not the same as American Cheese.