Nacho Cheese Dip

This recipe is a great alternative to the very processed, not-even-real-cheese, Velveeta "cheese" dip that we've all probably eaten in a restaurant at some point or (gasp) even used to make at home. In fact, it's even better than that stuff, because this dip doesn't congeal as it cools, the texture stays pretty much the same whether it's served immediately, after it's been on the table for an hour or in the refrigerator for a day or two. And it's just as easy to make. Win-win.

You can serve this with tortilla chips, over nachos, or in tacos or burritos...or anywhere else that you would want cheese dip.

Nacho Cheese Dip

2 Tbsp. butter
2 Tbsp. flour
1/4 tsp. baking powder
2 cups milk
2 cups grated sharp cheddar cheese
2 Tbsp. chopped jalapenos
1 tomato, seeded and diced 
1/2 tsp. salt
1 tsp. chili powder

Melt the butter in a saucepan over medium heat. Add the flour and baking powder to the melted butter, whisk until it forms a paste. Gradually stir in the milk so that no lumps form. Cook on medium-high heat, stirring constantly, until thickened, this will take several minutes. Add cheese, stir until melted and mixture is smooth. Remove from heat and add tomatoes, jalapenos, salt and chili powder. 

Source: I started with this basic cheese sauce recipe, and amped it up. http://allrecipes.com/Recipe/White-Nacho-Cheese-Sauce/Detail.aspx?prop24=RD_RelatedRecipes