Mexican Cheese Dip:

1/2lb white mexican cheese grated from block
1 cup milk
1TBL Butter
1/4 small onion chuncky sliced about 1/2"
Chunks of favorite fresh pepper, red, green or yellow bell, jalepeno, serrano or combinations
And here is the secret:
1 heaping tablespoon of powdered chicken base, not stock and not bullion.
1 tablespoon of flour.

Saute your onions and peppers in butter until soft. No need to burn, cook on low heat. Add your flour & chicken base to make a light brown roux. Add milk and add cheese a little at a time while stirring on low heat. Use a non-stick pan and preferably in a larger pan of boiling water like a bain marie so as to get an indirect heat from the boiling water. This will keep it from caking and keep it warm. Enjoy!