Ingredients
Scale
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 tablespoon butter 🧈
- 1 tablespoon flour
- 1 cup milk 🥛
- 1 can diced tomatoes with green chiles (like Rotel) 🍅🌶️
- 1/4 cup diced onion
- 1/2 teaspoon garlic powder
- Salt and pepper to taste 🧂
- Optional: fresh cilantro, diced jalapeños, or hot sauce 🌿🔥
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Stir in the flour and cook for another minute to create a roux. This will thicken the dip.
- Gradually whisk in the milk until the mixture is smooth. Continue cooking, stirring constantly, until it begins to thicken, about 2-3 minutes.
- Lower the heat and slowly add the shredded cheese, a little at a time, stirring until melted and smooth.
- Stir in the can of diced tomatoes with green chiles, including the juices. Add garlic powder, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning if needed. If you like it spicier, add some diced jalapeños or a dash of hot sauce! 🌶️
- Garnish with fresh cilantro if desired, and serve immediately with tortilla chips, veggies, or over nachos. 🌿🧀