The Secrets to my Success!

Ingredients: 2 cups whole milk, room temp 3.5 tablespoons of butter 2. Tablespoons of flour ¼ yellow onion 16-20 Oz finely shredded cheese – queso , or Monterey jack or a mix in a big bowl 2 cans of Rotel drained 1 can black beans, rinsed, drained, smashed with a fork 6 Oz cream cheese, room temp and “diced” into small pieces Sprinkle of garlic Alright, so this method of Queso dip will take some time and patience, but it is really good when you get it. Start off by melting the butter in a double boiler or a regular pan at low-MED heat. Don’t let it sizzle. Add the onion and let it cook for a couple minutes. When the onions are ready (clear) add the flour and let it mix well. After about a minute slowly start to stir in the milk at a slow pace whisking the entire time. Let is thicken a little and get warm, then add the garlic and cream cheese until it melts together. Here is the key: slowly start adding the finely shredded cheese a small handful at a