In a medium saucepan, melt the butter over medium-low heat. Once melted, whisk in the flour. Cook for about 1 minute, just until the flour loses its raw smell. Don’t let it brown — we want it pale.

This is the base that gives the dip its signature smoothness.

Slowly pour in the milk while whisking constantly. This prevents lumps. Keep whisking until the mixture thickens slightly and looks smooth, about 3–4 minutes.

Lower the heat if needed. Rushing here leads to grainy cheese later.

Add the white American cheese a handful at a time, whisking until fully melted before adding more. Once smooth, add the shredded cheddar and whisk until melted.

The sauce should now look glossy, creamy, and pourable.

Stir in:

Chili powder

Cumin

Salt

Optional cayenne

Whisk well and taste. This is a mild dip, so don’t overdo the seasoning. You want warmth, not fire.

Transfer to a serving bowl or keep warm in a small crockpot on low. Serve immediately with tortilla chips.

Try not to “taste test” half the pot before serving. I say try.