- 2.5 cups Cheddar cheese, freshly shredded (using pre-shredded can result in grainy queso)
- 1 tbsp cornstarch
- 1/2 tbsp butter or olive oil
- 1 large garlic clove, minced
- 1/4 small white onion, very finely chopped (1/4 cup)
- 13 oz evaporated milk (1 can, not low fat)
- 1 small tomato, finely diced (3/4 cup)
- 1/4 tsp each onion powder, garlic powder, cumin
- 4 oz can chopped green chile, fire-roasted
- 1/4 cup coriander/cilantro, finely chopped (if you like it, I omit because I hate the taste)
- 2 – 3 tbsp milk, if needed to adjust consistency
- Salt to taste
- Place cheese and cornstarch in a bowl, toss to coat.
- Melt butter over medium heat in a large saucepan or small pot.
- Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
- Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
- Add evaporated milk and cheese. Stir, then add chiles and Spices.
- Stir until cheese melts and it becomes a silky sauce.
- Add salt to taste – the amount required depends on the saltiness of cheese used
- Stir in additional milk to adjust consistency – the dip thickens when it cools, and milk can be added later to adjust to taste.
- Remove from heat. Serve warm or at room temperature – it will be soft and scoopable even when it cools.