This queso recipe comes from my friend Katie, who says this is a family favorite. I used this as an appetizer dip for the recent fiesta-themed shower I helped throw.
6 Tbsp. butter, divided
1 white onion, diced
2-3 Tbsp. flour
2 pounds Velveeta, cubed
1 can evaporated milk
1 (8 ounce) package mushrooms, diced
3 tomatoes, diced
1 (4 ounce) can diced green chilies
garlic salt to taste
1 can golden mushroom soup or cream of mushroom soup
1/2 c. salsa
Saute onions in 3 tablespoons butter and set aside.
In a large saucepan, melt remaining butter and stir in flour on low heat, stirring with whisk to get out lumps.
Add Velveeta cheese and melt slowly. Add remaining ingredients and heat through.