White Queso Dip - cooking recipe

Ingredients

1 lb white American cheese (from deli, get a good brand)
1 cup half-and-half
2 tablespoons diced jalapenos
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1 dash chili powder

Preparation

In a double boiler on low heat (enough to keep a gentle boil), add the cheese and some of the half and half.
Stir mixture until cheese begins to evenly melt, adding half and half to result in the consistency you desire. (It should be thin enough to flow well, but thick enough to stay on a chip).
Add diced jalapenos to mixture, according to your preference. If they are from a jar, add a teaspoon or two of the juice as well.
Begin to add the spices. Start with the cumin and black pepper. Add red pepper gradually, tasting along the way. A little goes a long way, so be sure you don't make it too hot. I use a bit more than 1/4 tsp, you may use more or less.
Add a pinch of chili powder, and serve hot with tortillas or chips.
Leftovers can be microwaved (add more half and half or water to keep consistency). Don't worry about yellowing from day to day (due to spices/cheese), it will be good for 4-5 days.