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Queso Dip with Roasted Hatch Chiles
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • ½ medium white onion, minced
  • 1 large garlic clove, minced
  • 1 tablespoon flour
  • 1 5- ounce can evaporated milk
  • 1 large pinch salt
  • freshly ground black pepper
  • 3 cups mexican-blend shredded cheese
  • ¼ to ½ cup half & half
  • 3 hatch chiles, roasted, stemmed and seeded, minced (or poblano or anaheim)
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