I made a cheese dip the other day and decided to reheat some today and see how it went. It still tastes awesome, but now I see the reason most of the chili con queso recipes start with a milk and rue. The way I made it was pretty much just with melted cheese and chilies and some spices. Without the rue and milk, you end up with a cheese clump fast instead of it staying fluid longer. I liked the overall flavor, so next time I’ll just have to start differently.