Cheddar Cheese Mexican Dip
Ingredients
- 1/2 Sweet Onion Diced
- 2 TBSP Butter
- 1 Can of Diced Tomatoes 14.5 oz
- 1 Can Green Chiles 4 oz.
- 3/4 TSP Salt
- 3/4 TSP Chili Powder
- 3/4 TSP Cumin
- 3/4 TSP Garlic Powder
- 1 TBSP Cornstarch
- 1 CUP Milk
- 1 Pound Block Medium Cheddar Cheese
Instructions
- Shred 1 pound of cheese with a food processor or cheese grater. DO NOT USE PRE-SHREDDED CHEESE. IT WILL NOT MELT CORRECTLY.
- In a medium pot, heat the butter over medium/high heat. Cook diced onion until translucent. Turn down heat to low.
- Add the tomatoes, chiles, salt, cumin, chili powder, garlic powder, and cornstarch. Cook for about 1-2 minutes.
- Slowly pour in the milk and turn the heat to medium. Bring to a simmer and stir until slightly thickened.
- Add the cheese and stir until completely melted. Remove from heat. Enjoy!
