I wanted a break from the normal Velveeta and Rotel queso ... and this totally worked!!
1/2 stick butter
1/4 cup flour
2 cups chicken broth
1 cup sour cream
2 8 oz pkg pepper jack cheese, shredded
In sauce pan, melt butter then blend flour into butter to make a roux. Add chicken broth and cook until mixture thickens and bubbles. Stir in sour cream and cheese. Cook until cheese is melted and smooth. Serve with tortilla chips as a queso dip, or use it as a fondue dip for taquitos, pretzels, bread, etc. Gary can't quit eating it ... he liked it even more than I anticipated.