The Secret to a Success Non-Velveeta

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 time.  Letting it melt into the mix over time until you have added all the cheese. Do not use too high of a temperature because the cheese will stick to the bottom.  If the sauce gets too thick, just add a tiny bit of milk at a time, but it should be fine. After all the cheese is mixed in add the Rotel and black beans and simmer on a low heat for a couple minutes. 

"so is my word that goes out from my mouth: It will not return to me empty, but will accomplish what I desire and achieve the purpose for which I sent it." Isaiah 55:11