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Monterey Jack Cheese Dip
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  • 2 tbsp (30 ml) Butter or margarine
  • 3 tbsp (45 ml) All-purpose flour
  • 1/2 cup (125 ml) Chicken stock or bouillon
  • 1 cup (225 ml) Milk or half-and-half
  • 1 tsp (5 ml) Onion, grated
  • 2 tbsp (30 ml) Canned diced green chilies
  • 1/4 tsp (1 ml) Salt
  • 1/2 cup (125 ml) Monterey Jack cheese, shredded
  • In a saucepan, melt butter.
  • Stir in flour. Cook and stir 2 minutes.
  • Stir in stock and milk. Cook, stirring constantly, over medium heat, until thickened.
  • Remove from heat.
  • Stir in onion, chilies, salt and cheese.
  • Serve warm as dipping sauce, or pour over entrees such as eggs.

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