1 lb. processed or cheddar cheese (I used sharp cheddar)
3 c. evaporated milk
1 1/2 tsp. dry mustard
1 1/2 tsp. salt (optional)
2 eggs, beaten

Cut cheese in small pieces and melt in double boiler. When melted, add evaporated milk, salt and mustard. Remove from heat and stir in beaten eggs. Return to double boiler and stir and cook until the eggs thicken slightly. Stir it as it cools to prevent a crust from forming. Put into jars and refrigerate.

NOTE: A pinch of garlic or onion powder can be used for different flavors.