Ingredients
Equipment
Method
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour to form a roux. Cook 1 minute, stirring constantly.
- Slowly add milk, whisking constantly to avoid lumps. Simmer until slightly thickened.
- Lower heat to medium-low. Stir in shredded cheese, a handful at a time, until smooth.
- Add garlic powder, onion powder, paprika, chili powder, and optional cayenne. Stir to combine.
- Stir in pickle juice and salt to taste.
- Optional: Blend for extra smooth consistency.
- Serve warm with chips, veggies, or over nachos!
Notes
Nutrition (Per Serving)
- Calories: ~120 kcal
- Protein: ~5g
- Fat: ~10g
- Carbs: ~2–4g (depends on milk/flour used)
- Calcium: ~150mg
- Sodium: ~200mg
Notes
- For a keto version, swap all-purpose flour with almond flour and use unsweetened almond or coconut milk.
- Keep warm in a small slow cooker or fondue pot to prevent thickening.
- Refrigerate leftovers and reheat with a splash of milk.

