Howling Good Chili Cheese Dip

8 ounce package shredded Mexican Style Cheddar Jack
2 tablespoons all purpose flour
1 cup milk
1 teaspoon chili powder
1 teaspoon sweet paprika
1/4 teaspoon onion powder
1/4 teaspoon salt
15 ounce can chili, no beans
1 bag tortilla chips
Sweet mini peppers
5.75 ounce can colossal or jumbo black olives

1. In a bowl toss together the cheese and flour. Set aside.

2. In a 3 quart saucepan heat the milk, chili powder, paprika, onion powder, and salt over medium high stirring frequently until bubbles start to form around the sides of the pan. Add the cheese and stir until melted. Add the chili and stir until warmed through.

3. Serve warm with tortilla chips, sweet mini peppers and colossal sized black olives.

Yield 8 servings. Prep time 10 minutes.