Queso Dip (Mexican Cheese Dip)

Ingredients

• •2½ cups cheddar cheese (freshly shredded / tightly packed)
• •1 T. cornstarch
• •½ T. (10g) unsalted butter
• •1 large garlic clove (finely minced)
• •¼ small white onion (very finely chopped (~ ¼ cup))
• •375 g / 13 oz evaporated milk (1 can) (not low fat)
• •1 (¾ cup) small tomato (finely diced)
• •¼ tsp. onion powder
• •¼ tsp. garlic powder
• •¼ tsp. cumin
• •113 g. /4 oz can diced green chiles (fire roasted)
• •¼ cup cilantro (finely chopped)
• •2-3 T. milk (any type - to thin)
• •cheese brands differ in saltiness - may not need salt (to taste)

Instructions

1. Toss - Place cheese and cornflour in a bowl, toss to coat.
2. Melt butter over medium heat in a large saucepan or small pot.
3. Sauté - 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.
4. Add evaporated milk and cheese. Stir, then add chiles and Spices.
5. Melt - Stir until cheese melts and it becomes a silky sauce.
6. Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander.
7. Adjust consistency - Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
8. Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
9. Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens. Freezes 3 months, fridge 5 days.