Hey all...Bonnie here and this is my weekly recipe. Be sure to check back next week for another yummy surprise. It's mine, it's authentic, and it's delicious. Try it you'll love it...Enjoy! "White cheese dip with a bite Ala Bon" This can used as a dip with chips of as a fondue...either way it delicious. Here's what you'll need: 1/2 cup butter 1/2 cup white flour 4 cups whole milk 1 1/2 tsp. ground cumin 2 cloves garlic, minced 2 fresh jalapeno peppers finely chopped (with the seeds and veins taken out) 8 oz pkg shredded Monterey Jack cheese 8 oz pkg shredded Pepperjack cheese salt to taste fresh ground pepper to taste In a 4 quart sauce pan, melt the butter over very low heat. Once the butter is melted, add the flour and stir with a whisk to blend it together. (this is your roux for the sauce) Turn the heat up just a touch so that you can see the flour & butter mixture slightly bubbling & Stir constantly for about a 1 minute. Now add the milk a little at a time while whisking until you've got it all in the pan and it starts to thicken... Once the sauce is thickened turn down the heat and add the cumin, jalapeno peppers, garlic and the salt and pepper to taste (just a pinch should do it). Now you can turn off the heat, and add all of the shredded cheese into the sauce gradually while whisking until it is mixed thoroughly and a creamy texture. Ideally a small crock or fondue pot is great for keeping this cheese dip warm. Serve as soon as possible This recipe should make approx 5 to 6 cups perfect for entertaining... It can be eaten with breads, your favorite tortilla chips, veggies, or whatever else you can think of. Thanks for looking at my recipe...hopefully you'll try it and enjoy it as much as I do. Til next week...happy cooking! | 