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Melt the butter in a medium saucepan over medium heat. Add the flour, and whisk together until a thick and clumpy paste (roux) forms and the raw flour cooks out, about 1 minute.
Gradually whisk in the milk. Continue whisking until it slightly thickens, about 1 minute. Reduce heat to low and whisk in the remaining ingredients.
Remove the cheese dip from heat and pour into a serving dish. Allow to cool slightly to thicken. Serve warm.
Cover and store leftovers in the refrigerator for up to 1 week. Heat over stovetop or in the microwave before serving again.