Chef John's Queso Dip
1/2 pound sharp white Cheddar cheese
1 tablespoon cornstarch
1 tablespoon butter
2 garlic cloves, minced
1 bunch scallions, thinly sliced, dark green parts set aside
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground dried chipotle pepper
1/2 teaspoon ground cumin
1 (4 ounce) can fire-roasted diced green chiles
1/2 cup seeded and diced Roma tomatoes
1 (12 ounce) can evaporated milk
1/4 cup finely chopped cilantro (optional)
1 pinch cayenne pepper, or to taste (optional)
1 tablespoon diced Roma tomato
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1Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
2Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.
3Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.