Queso Dip (Mexican Cheese Dip)

Ingredients

• 1/4 cup coriander / cilantro, finely chopped
• 1 tbsp cornflour / cornstarch
• 375 g / 13 oz evaporated milk (1 can, not low fat)
• 2.5 cups / 225 g shredded cheese (Cheddar, Monterey Jack, Colby, etc) (Note 1)
• 1 small tomato, finely diced (3/4 cup) (Note 2)
• 4 oz / 113g can chopped green chile, fire roasted (Subs Note 3)
• Salt
• 1/2 tbsp / 8 g butter
• 1/4 tsp each onion powder, garlic powder, cumin
• 2 - 3 tbsp milk, any
• 1 large garlic clove, minced
• 1/4 small white onion, very finely chopped (1/4 cup)