Cheddar Cheese Dip

This is the most popular chip and dip at any American parties.  Don’t make it out of a can, try making it fresh from ingredients you have in your frig.  It’s worth it. 

A Ingredients

Tortilla chips                           5 cups

Sour cream                              ¼ cup

Pico de gallo                            2 tablespoon (optional)

Scallion, chopped                    1 tablespoon

Onion, chopped                       1 teaspoon

Chili pepper powder                1 pinch

B Ingredients

Butter                                      1 tablespoon

Flour                                         1 tablespoon

Milk                                          ½ cup

Cheddar cheese, shredded       ½ cup

Rotel chili tomato                     2 tablespoon

Salt and pepper                            to taste

Directions:

1. Preheat oven to 325°F/160°C. Spread the tortilla chips onto a cookie sheet, bake 10 minutes in the oven. 

2. Melt the butter in a small sauce pan, then stir in the flour, cook until the flour doesn’t smell raw, then slowly whisk in the milk to make a roux.  When it’s incorporated, add the shredded cheddar cheese, Rotel chili tomato sauce(optional).  Salt and pepper to taste.  Place the lid on to keep warm while preparing chips. 

3. Pour the chips into a big platter, place the bowl with the cheese sauce in the middle.  Then decorate with sour cream, Pico de Gallo, chopped onion, chopped scallion, and chili pepper powder. 

Serving: 6