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[Bean]

I add 5 fresh jalapenos (stems cut off and tossed in my mini chopper), this adds the perfect amount of heat. No salt needed. This would be good on any Mexican food on top of being an AWESOME cheese dip!

Move over Velveeta!


Warm Jalapeno Cheese Dip

Submitted by: USA WEEKEND columnist Pam Anderson Yields: 24 servings

"For flavorful warm jalapeno cheese dip, use pepper Jack. A little flour keeps the dip smooth, the evaporated milk makes it creamy, and the turmeric gives it appealing bright color."

INGREDIENTS:

1 (12 ounce) can evaporated
milk
2 tablespoons butter
3 tablespoons flour
1/2 teaspoon ground turmeric
8 ounces shredded pepper Jack cheese
1 cup prepared salsa (I used a garlic chipotle)
2 tablespoons fresh lemon
juice
Salt and ground black pepper

DIRECTIONS:

1. Microwave milk in a 1-quart Pyrex measuring cup until steamy. Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour and turmeric until smooth, then whisk in milk until creamy and thick. Whisk in cheese. (Dip can be refrigerated in an airtight container up to 3 days.) When ready to serve, return cheese sauce to saucepan; stir in salsa and lemon juice, and slowly rewarm. Adjust seasonings, including salt and pepper to taste, and serve.