Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- Salt
- 1 teaspoon chipotle powder or smoked paprika
- 1 sack 10 ounces (2 cups) shredded Cheddar
- 1 cup store bought tomato salsa, your favorite brand and flavor
- 2 large carrots, peeled
- 1 sack blue corn tortilla chips, plain or flavored
Directions
Heat a small pot over medium heat. Add butter and melt. Add flour to butter and cook 1 minute. Whisk in milk and season sauce with salt and chipotle powder or smoked paprika. Stir in cheese and melt. Thicken sauce 1 minute. Stir in salsa and remove from heat. Serve sauce from hot pot and return to stove, as necessary, to loosen.
Cut carrots in half then stand on end and cut thin strips. Cut strips across on an angle, forming 2 long triangles. Lightly salt the carrots. Pile chips into a bowl and tuck carrots in and around the chips. The blue and orange triangles are your "witches hats".
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By allisonleec
Fleming Island, 48
on November 07, 2011
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I can rate this at 5 stars based on the additions I made. I used the chipotle salsa from the store and regular paprika. There is a mexican restaurant by my house that puts caramelized onions in their appetizer dip, so I sliced one onion and cooked it on low in olive oil and butter for one hour. Then I added it to the dip. It was all gone 30 minutes after guests got there. I am sure I added more cheese too and also good to put some pepper jack in it.
By jillmt
Santa Rosa, CA
on January 17, 2011
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This makes A LOT of dip, but it was good. I've had better cheese and salsa dips but this was good.
By crazy_redhead_2...
Boise, 51
on June 16, 2010
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I loved this dip. Usually when I make cheese dips they get clumpy and greasy, so I left this one on the stove at a very low setting. People would just spoon some on their plate and eat it, and I never had that problem. It's great for parties, and I know I'll make it again.
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