Yields: 2 1/2 Cups
Active Time: 20 Minutes
- Melt butter in a large saucepan over medium-low heat. Whisk in flour until light brown. Gradually whisk in the milk, garlic powder, onion powder and cumin. Bring to a boil; cook and whisk for 2 minutes or until thickened.
- Reduce heat to low; gradually whisk in havarti until melted.
- Remove from the heat. Stir in pico de gallo. Serve with tortilla chips.
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