2 lbs. Queso Blanco – style pasteurized processed cheese

¾ cup milk

1 T. butter

2 (4 oz.) cans chopped green chiles

½ t. cumin

½ t. garlic powder

½ t. onion powder

⅛ t. cayenne pepper

Place cheese, milk and butter in a saucepan over low heat. Cook until melted. Stir in green chiles, cumin, garlic and onion powders, and cayenne pepper. Serve with chips or over Mexican rice.

Editor’s note: We garnished the dip with chopped green onions and jalapeno slices.

Recipe courtesy of Kayla Knepp, Montgomery, Indiana