2 tablespoons butter or margarine
1 medium onion, minced
1 clove garlic, minced
1 tablespoon flour
1 13-ounce can evaporated milk
1 pound longhorn cheese, grated
Salt to taste
½-1 cup chopped green chile
Saute minced onion and garlic in butter in large heavy saucepan. Blend
in flour with wooden spoon. Add milk and cheese. Stir constantly until
cheese is melted and mixture is smooth and thick. If mixture seems too
thick to use as a dip, blend in a little water. Mix in the chopped green
chile (fresh, frozen or canned) to suit your taste. Serve in a chafing
dish with tostados, corn chips or raw vegetable sticks to dip in the
mixture.