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Ten-Minute Hot Mexican Dip

appetizers, mexican, dips

1 tablespoon vegetable oil
1 small onion; grated
1 clove garlic; minced
2 teaspoons chili powder
2 tablespoons all-purpose flour
1 cup milk
1/2 cup crumbled sharp cold-pack Cheddar
1 green onion; chopped

In saucepan, heat oil over medium heat; cook onion, garlic and chili powder, stirring, for 5 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk; cook, stirring, for 5 minutes or until thickened. Remove from heat and whisk in cheese until melted. Pour into fondue pot to keep warm if desired. (Can be covered and refrigerated for up to 1 day; reheat for 5 to 10 minutes.) Sprinkle with green onion.

Contributor: Canadian Living - December, 1998

Yield: 2 cups

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