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CHILI CON QUESO (MEXICAN CHEESE DIP) 
2/3 stick butter
5 1/2 tbsp. flour
1 1/4 tsp. paprika
1/2 tsp. dry mustard
2 tsp. chili powder
1 1/4 tsp. cumin powder
1 1/2 tbsp. ketchup
1 or 1 1/2 tsp. juice from Jalapeno peppers
1 sm. Jalapeno pepper, chopped finely
3 good shakes garlic powder
8 oz. American cheese, cut in sm. pieces
2 2/3 c. milk (maybe 3 c.)

Cook butter and flour over low heat 1 minute in a double boiler or heavy pan. Add remaining ingredients. Cook over low heat until thick, stirring constantly. Store in refrigerator. Warm before using.

NOTE: Jalapeno peppers are very hot. Avoid hand contact with eyes when using them.

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