| 2 tbsp | [30 mL] | butter |  |
| 1 | | onion, chopped | |
| 1/2 | | red pepper, seeded and finely chopped | |
| 1 tbsp | [15 mL] | mild chili powder | |
| 1 tsp | [5 mL] | dried oregano | |
| 3 tbsp | [45 mL] | Robin Hood® All Purpose Flour | |
| 1 can | [370 mL] | Carnation® Regular, 2% or Fat Free Evaporated Milk | |
| 1 1/2 cups | [375 mL] | grated Cheddar or Monterey Jack cheese | |
| 1 can | [127 mL] | chopped green chilies | |
| 2 | | green onions, chopped | |
| | | Salt and pepper | |
| 2 tbsp | [30 mL] | chopped fresh parsley or cilantro | |
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In a saucepan, melt butter over medium-high heat. Add onion and pepper and cook, stirring for 2 minutes, until softened. Add chili powder and oregano and cook 30 seconds.
Stir in flour and cook, stirring for 2 minutes. Stir in evaporated milk. Bring to a gentle boil, stirring. Cook for 3 minutes until thickened. Remove from heat. Stir in cheese, chopped chilies and green onion. Season with salt and pepper.
Transfer con queso dip to a shallow serving dish. Sprinkle with parsley or cilantro. Serve with a basket of tortilla chips or warmed flour tortillas.
TIPS:
• Stir in 1 ½ cups (375) diced cooked chicken and spoon into flour tortilla wraps or serve with cooked rice and shredded lettuce.
• Serve as a sauce over baked potatoes.
Makes 6 appetizer servings
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