Versatile Chili Cheese Sauce
- 1/4 cup butter, cubed
- 1/4 cup flour
- 2 cups heavy whipping cream
- 1 cup sour cream
- 1 can chopped green chilies, undrained
- 3 tsp. chicken bouillon granules
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 tsp. pepper
In a large saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the sour cream, chillies and bouillon. Reduce heat to medium; cook and stir for 3-4 minutes or until heated through. Add cheese and pepper. Cook until bubbly and cheese is melted, stirring occasionally. Yield: 4 cups.
This is good as a chip dip or for veggies or it's is also good poured over meats and potatoes, too!
By Robin from Washington, IA
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