Step 1

Melt 2 tablespoons of the butter over low heat in a sauté pan.

Step 2

Add the onion, green chile or rotel, tomato, turmeric, paprika and cayenne pepper. Cook for 5 to 10 minutes until the onion softens completely.

Step 3

Add the remaining butter and the flour, and continue to cook on low for another 2 minutes.

Step 4

Add the cream, ½ cup of the yogurt, lemon juice, and cheese and stir to until the cheese melts. Add in the remaining yogurt a little at a time until you get a velvety sauce, about 10 minutes.

Step 5

Transfer the sauce to a blender and pulse until completely smooth. Stream in the olive oil and continue to blend.

Step 6

Season with pepper to taste.

Step 7

Serve with chips and pickled jalapenos.