Step 1

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.

Step 2

Gradually whisk in the milk. Continue whisking until it slightly thickens, about 1 minute. Reduce heat to low and whisk in the remaining ingredients.

Step 3

Remove the cheese dip from heat and pour into a serving dish. Allow to cool slightly to thicken. Serve warm.

Step 4

Cover and store leftovers in the refrigerator for up to 1 week. Heat over stovetop or in the microwave before serving again.