You can obtain that velvety texture without resorting to "fake cheese."
If you don't want to use a processed cheese product to make a smooth sauce for your tortilla chips, queso dip can be made with real cheese while still yielding that velvety texture you love. The basis of your dip will be a roux that allows the cheese to seamlessly meld into the sauce without separating or curdling. Making this dip requires close attention to temperature monitoring and other small adjustments.
Instructions
1. Saute the onions in oil for about 10 minutes over medium heat. Lower the heat and add the garlic, cooking that for an additional five minutes. Set aside.
2. Make a roux by melting the butter in a pan over low heat. Whisk in the flour and combine.
3. Raise the temperature slightly until there is some bubbling in the saucepan, then whisk in a small amount of milk.
4. Stir the initial bit of milk, then add the rest of the milk, raising the temperature to medium and continuing to stir.
5. Whisk and stir for about 10 minutes until you see thickening. Lower the heat to add the spices, green chilies, jalapenos, salt and pepper.
6. Shut off the heat and add the grated cheese in handfuls, mixing to blend in each handful until incorporated.
7. Adjust the seasonings and pour into a crock pot to retain heat.
8. Serve immediately with tortilla chips.
Tags: about minutes, Lower heat, that velvety, that velvety texture, tortilla chips, velvety texture