- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 1 tablespoon ketchup
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 3/4 cups milk
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as ROTEL®), liquid drained and reserved
- 2 (8 ounce) packages processed cheese food (such as Velveeta ®), cut into small chunks
- Melt butter in a pan over medium-low heat; whisk flour into the melted butter until smooth, about 1 minute. Stir in ketchup, chili powder, and garlic powder until incorporated.
- Slowly stir milk into mixture until smooth. Add tomatoes with green chile peppers; whisk in processed cheese food. Bring to a boil, stirring constantly, until cheese is melted, 3 to 4 minutes. Stir in reserved juice from tomatoes if dip is too thick.