I was quite surprised to discover this bit of Food History:
Cheese Dip, as we know it today, was introduced to the world and restaurant menus in 1935 by
Blackie Donnelly, a Central Arkansas restaurateur and owner of Mexico Chiquito. In 2009, a local attorney and filmmaker Nick Rogers researched the history of Cheese Dip in Arkansas and why it's so beloved, and it all led back to Donnelly.
The World's Greatest Cheese Dip
Here's what you'll need:
A Large Double Boiler
Tortilla Chips to serve.
I did not list the ingredients separately at the beginning of this recipe. They're added as needed.
Read the entire recipe carefully to have all ingredients available.
In a Saucepan on Medium High Heat:
8 TBS Butter
Heat until Melted.
4 TBS Flour
Whisk well to create a Roux or Paste.
In a Small Mixing Bowl:
1 tsp Paprika
1 tsp Chili Powder
1 tsp Cumin
1 tsp Tabasco Sauce
1 tsp Cayenne Pepper
1/2 tsp Ground Mustard
1 Fresh Jalapeño, Diced.
1 Clove of Garlic, Minced.
1 TBS Ketchup
1 Pinch of Salt
Add this mixture to the Saucepan.
Reduce Heat to Low.
Continue cooking for 2 minutes.
2 C Whole Milk
Transfer to a Large Double Boiler.
Continue cooking but don't allow to Boil.
1/2 Pound of American Cheese Slices, 1 - 2 slices at a time until each addition
Serve with Tortilla Chips.
Peace in the Kitchen!