Ingredients
Method
- Place shredded cheddar and cornstarch in a mixing bowl. Toss to coat each strand.
- In a large saucepan, melt butter over medium heat. Add garlic and onion, sauté for about 3 minutes until soft and translucent.
- Add diced tomato with juices. Cook for 2 minutes until slightly softened.
- Pour in evaporated milk, then stir in the cheese mixture. Stir continuously until the cheese melts into a smooth sauce.
- Add green chiles, onion powder, garlic powder, and cumin. Mix well.
- Taste and adjust salt as needed. Stir through chopped coriander.
- If the dip is too thick, add 2–3 tbsp milk or water to loosen. Remember, it thickens as it cools.
- Serve warm with tortilla chips, bread, or vegetable sticks.
Notes
Shred cheese fresh for best results. Adjust chile type for heat preference. For a thicker dip, reduce milk; for a pourable sauce, add more milk. Not recommended for freezing as texture may change.