Matt Loggin’s Cheese Dip

2 cups milk – divided
2 tsp. chili powder
1 tsp. paprika
1 tsp. Louisiana hot sauce
2 tsp. cumin
1 tsp. garlic salt
3-5 tbsp. flour (for desired thickness)
1/3 of 2lb. block of Velveeta
1 stick of butter

Mix 1 cup of milk and all spices together in a mixing bowl. Use a handheld mixer to gradually mix in desired flour (to avoid clumps).

Melt 1 cup of milk, Velveeta and butter in a bowl. Once melted, mix in other ingredients and continue to microwave in 30 second intervals to desired thickness.