Cheese Dip
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 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
- garlic
directions
- 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.
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Reviews
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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.
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#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
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I have this recipe, but it calls for Velveeta rather than American cheese. I'm also from Arkansas, and I think this recipe originated from a local Mexican restaurant called Mexico Chiquito. I'm hoping the American cheese is the secret ingredient that makes this dip taste just like Mexico Chiquito's!
RECIPE SUBMITTED BY
Breanna Baylor
United States
I live in Arkansas. I do genealogy and work in fund raising for my church. I learned to cook when I was quite young. My mother could work faster than me in the fields, so she would send me to the hourse to cook. If I had a month off I would love to go to the Holy Land if it was safe.