In a medium sized sauce pan, melt butter over medium heat. Stir in flour and make a roux. Cook roux five minutes, stirring constantly to prevent burning. Stir in the onion, red bell pepper and garlic, and cook for 2-3 minutes.

Using a wire whip, stir in the seasonings, hot milk, broth and sherry. Continue to cook over medium heat for 8-9 minutes, stirring often to prevent mixture from sticking.

Fold in the cheeses and lemon juice and stir until cheeses have melted.

Garnish with the parsley and green onions just before serving.

Serve warm with tortilla chips or crackers for dipping

Yield: 1 quart