Prep 10 mins
Cook 30 mins
My daughters mother-in-law gave me this recipe. Everyone asks for the recipe when I take it to a gathering. It is wonderful
- 4 tablespoons margarine, melted
- 4 tablespoons flour
- 2 teaspoons dry mustard
- 1 teaspoon chili powder
- 1 teaspoon cumin seed
- 1 teaspoon garlic powder
- 2 cups milk
- 8 slices American cheese
- On low heat stir margarine and flour together.
- Remove from heat and add mustard, chili powder, cumin seeds.
- Return to heat and add milk, American cheese and garlic.
- Cook over low heat until thick.
I am from North Little Rock and grew up eating this cheese dip from the original Mexico Chiquito restaurant and I have made this cheese dip often. You have to use Kraft REAL American cheese in the small blue box, NOT kraft sandwich slices. Trust me, it's a huge difference. Plus there are several other ingredients missing from this recipe.
I felt the recipe lacked flavor. was disappointed. My search continues.
#1 Butter not margine bought a half a stick. #2 eeds cumin powder also. #3 four four tbl spoons flour and 2 cups milk use 4 lbs cheese. 1/2 cup milk and 1 tbl spoon flour will work. #3 you can't get the cheese that Chiquito uses. It is american, but not velveta(there is a diffrence trust me. Plus chiquio uses a diffrent proscess with the flour, and many more ingrediants are used. I have spent years on this recipie and made both chiquito and this recipie. Good Luck