Mexico Chiquito Cheese Dip

4 cups milk
1 pound Velveeta (original recipe used American)
1 pod jalapeno pepper, chopped fine
1 tablespoon catsup
1 tablespoon chili powder
1 tablespoon jalapeno pepper sauce (juice)
1 teaspoon cumin seed, whole
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon dry mustard
*Thickening base:
1/2 stick margarine, melted
1/4 tablespoons flour

Mix the milk, cheese, jalapeno, and seasonings together in a saucepan. Cook over medium heat, stirring frequently (do not allow to stick).

Mix together the melted margarine and flour. Add slowly to cheese mixture. Cook until melted and thick.

Source: 1958, Blackie

Enjoy!!!