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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!