A recipe I found while searching for ZWT recipes for Mexico/TexMex on HomesickTexanblogspot.com. I changed it slightly by not using the cilantro as I don't think I have had it in any Queso and not sure I would like it in a cheese dip. My DS, his girlfriend Kristin and myself have now enjoyed this this dip. It is so good!! I didn't have enough fresh tomatoes for the recipe so I did use a can of "Rotel" mild version and only used one jalapeno pepper and this was a nice mild spice, though next time would probably add more jalapeno peppers or one of the Serrano peppers.
1Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent.
2Add the garlic and cook for another minute.
3Whisk the flour into the butter, vegetable mix and cook for about 30 seconds.
4Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the tomatoes.
5Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat.
6Stir in the sour cream. Add salt to taste.
7Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce.