Cheesy Queso Dip

A dip with a kick!

One bite is never enough.
Make sure you have enough chips.

Ingredients: 

• 2 tablespoon butter 

• 1/2 medium white onion, finely chopped
  (about 1/3 cup)

• 1/2 cup tomato, seeded and finely chopped
  (or substitute canned tomatoes like Rotel)

• 1 (4 ounce) can green chiles

• 3/4 teaspoon salt

• 3/4 teaspoon ground cumin

• 3/4 teaspoon chili powder

• 3/4 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 tablespoon cornstarch

• 1 cup whole milk

• 1 pound American cheese, diced into small cubes
  (quality, solid American cheese only—no slices!)

• Fresh cilantro, minced (optional—there’s always someone who isn’t a fan!)

Instructions:

In a medium pot over medium heat, melt butter and cook white onion until softened. 

Lower the heat and add finely chopped tomato, canned green chiles, salt,  cumin, chili powder, garlic powder, onion powder, and cornstarch. Stir until the scent is released from the spices. 

Increase the heat to medium, pour in whole milk, and bring to a simmer, cooking until slightly thickened. Incorporate American cheese, stirring until fully melted. Remove from heat and transfer the queso to a serving bowl or keep warm in a crockpot to serve a crowd. 

Serve warm with your favorite tortilla chips. Store refrigerated and reheat before serving if needed.