Inferno Cheese Dip

2 Tbsp. Butter or Margarine
1/4 Cup All-Purpose Flour
1/2 Cup Watkins Cheese Soup Base
1 Can (4 oz.) Diced Green Chilies
1 Tbsp. Watkins Onion Flakes
2 Cups Milk
1/4 Cup Watkins Inferno Sauce

Melt butter in medium saucepan. Mix in flour, cheese soup base and onion flakes; slowly add milk. Place over medium heat and stir until mixture begins to thicken. Remove from heat and stir in Inferno Sauce and green chilies. Serve hot or cold with taco chips, nachos or crackers.

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