If making the Halloween version, make the Ghoulish Eyes first and set aside. See below for instruction.

Freshly grate orange Cheddar Cheese. (Note: do not use pre-shredded for this recipe; it doesn’t work as well)

Roughly chop Cilantro. Mince 1/2 Onion. Removed seeds and finely Mince Serrano Chili Pepper. Dice Tomato. (Note: when using white Cheddar Cheese, scoop out seed so it doesn’t change the color of the Queso.) Set aside.

In a pot over medium heat, add Butter. Melt Butter.

To the pot, add Peppers, Onions and a pinch of Salt. Cook until they start to soften.

Add Tomatoes and Garlic. Cook until the Tomatoes start breaking down, about 30 seconds to a minute.

Add Flour and stir to coat. Cook for 30 seconds.

Add Milk and stir until it starts to thicken.

Slowly add Cheddar Cheese in stages, stirring until it melts before adding more. (Note: if it gets too thick, add a touch of Milk (start with 1 Tablespoon)

10. Add Cilantro and mix.

11. Plate in a Halloween Cauldron or other festive Halloween dish.

Slice Babybel Cheddar Cheese in half, creating two circles of cheese.

Pop in the Freezer for about 5-10 minutes until they’re chilled. This will help the edible ink to write better on the cheese.

With a Red Edible Ink pen, create blood vessels in the eyes.

Cut off the very top of two Green Olives stuffed with Pimentos and place the “pupils” right in the center of the eyeballs.

Float on top of the Queso Cheese Dip.