1 tablespoon flour
1 tablespoon unsalted butter
2 cups heavy cream
8 ounces Monterey jack cheese, shredded
3 ounces sharp cheddar cheese, shredded
salt to taste
1-3 canned chiles, diced (add according to taste)- (not from a can to avoid bpa)
1 plum tomato, diced
1 teaspoon Worcestershire sauce (optional)
1/4 teaspoon cayenne
In a medium saucepan, add butter and allow to melt over low heat. Add flour and stir until it is well integrated with butter and mixture is free of lumps. Color will be golden after 1 minute or so.
Add cream and stir to combine, allowing to heat up until thickened, about five minutes. Stir frequently with spoon and do not allow cream to boil. Add cheese, and whisk vigorously until completely integrated and fluid.
Taste for salt and add accordingly. Add chiles, tomato, Worcestershire sauce and cayenne, and stir to combine. Add more seasoning as you see fit.
Serve warm with your favorite chips. Can be reheated, if done gently. Makes nearly 1 quart dip.
I served this in the crock pot on low heat with chips. It was a super hit!