Queso Dip (Mexican Cheese Dip)

Name: 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 1/2 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)

cooklist.com

Recipe VIDEO above. Copycat of Queso Dip sold in jars in the US and at Mexican restaurants. Made with real cheese and stays silky smooth even when it cools! AND it reheats perfectly. Makes about 2.5...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooklist.com.

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Ingredients

1/4 cup coriander / cilantro, finely chopped
1 tbsp cornflour / cornstarch
375 g / 13 oz evaporated milk (1 can, not low fat)
2 1/2 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)