Ingredients
2
tablespoons butter
2
tablespoons Gold Medal™ all-purpose flour
1
tablespoon ground cumin
1
clove garlic, finely chopped
1
cup milk
1
cup shredded Monterey Jack cheese (4 oz)
1
cup shredded Cheddar cheese (4 oz)
1/2
cup chopped tomatoes
2
tablespoons chopped green onions (2 medium)
1
tablespoon chopped fresh cilantro
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1
bag multigrain sea salt sweet potato chips
Preparation
Heat 10-inch nonstick skillet over medium heat. Add butter, flour, cumin and garlic; beat with whisk to mix. Cook 3 to 4 minutes or until very fragrant. Beat in milk; heat to boiling. Cook, beating constantly, until thickened.
Remove skillet from heat. Add cheeses; beat until melted. Stir in tomatoes, green onions, cilantro and green chiles. Serve dip immediately with chips.
