Queso Dip (Mexican Cheese Dip)

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Ingredients

2 1/2 cups (tightly packed) cheddar cheese, freshly shredded ((Important - read Note 1))
1 tbsp cornflour / cornstarch
1/2 tbsp (10g) unsalted butter
1 large garlic clove (, finely minced)
1/4 small white onion (, very finely chopped (~1/4 cup))
375g / 13 oz evaporated milk (1 can) (, not low fat)
1 small tomato (, finely diced (3/4 cup) (Note 2))
1/4 tsp each onion powder, garlic powder, cumin
113g /4 oz can chopped green chile, fire roasted ((Subs Note 3))
1/4 cup coriander / cilantro (, finely chopped )
2 - 3 tbsp milk (, any type (to loosen, as needed))
Salt (, to taste (cheese brands differ in saltiness, may not need))

85 g per serving

As published by RecipeTin Eats.

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