The fam loved this; there were no leftovers. I used extra sharp cheddar and pepper jack cheese.
Nacho Cheese Dip
adapted from this recipe
2 cloves garlic, minced
1/4 cup butter
1/4 cup white flour
2 cups milk
1/2 tsp. smoked paprika
1/2 tsp. chili powder
4 oz. canned chopped green chiles, drained
2 fresh jalapeno peppers, seeded, deveined, and finely chopped OR similar amount pickled jalapenos
4 oz. monterey jack cheese, shredded
8 oz. sharp or extra sharp cheddar cheese, shredded
salt to taste
fresh ground pepper to taste
Tortilla chips, for dipping
1. In a 2 quart sauce pan, melt the butter over medium-low heat. Add the garlic and cook, stirring, for about a minute. Add the flour and stir with a whisk to blend it together. Turn the heat up just a little bit so that you can see the flour/butter mixture slightly bubbling. Stir constantly for 1 minute. Now add a little milk while continuing to stir with the whisk. Add the rest of the milk and turn the heat up to medium. Continue to whisk for about 5 to 10 minutes. You will notice the sauce thickening.
2. Turn the heat down just a little and add the smoked paprika, chili powder, the green chiles, and the jalapenos. Stir until well mixed and hot. Add a pinch of salt and pepper and stir.
3. Turn off the heat and add the shredded cheese, one handful at a time. Stir each handful in with the whisk until melted. Keep adding handfuls and stirring until all the cheese is mixed in and creamy. Serve immediately.
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