Queso Dip (Mexican Cheese Dip)

Step 1: Put the cheese and cornflour in a bowl and toss to coat.

Step 2: Melt the butter over medium heat in a large saucepan or small pot.

Step 3: Add the garlic and onion and cook slowly for 3 minutes, or until the onion is translucent but not browned. Add the tomato, including its juices, and cook for 2 minutes until slightly softened.

Step 4: Add the evaporated milk and cheese. Stir, then add the green chile and spices.

Step 5: Stir until the cheese melts and the mixture becomes a silky sauce.

Step 6: Add salt to taste, then stir in the coriander.

Tip: How much salt you need depends on the saltiness of the cheese.

Step 7: Stir in milk or water to adjust the consistency. The dip thickens as it cools; add more milk later if needed.

Step 8: Remove from the heat. Serve warm or at room temperature.

Tip: The dip stays soft and scoopable as it cools.

Step 9: Store in the refrigerator. To reheat, warm it in the microwave and stir in a little milk to adjust the consistency. If it becomes too thin, return it to the stove and heat until it thickens. The dip keeps for 5 days in the refrigerator or 3 months in the freezer.