cheese dip recipe
2.5 cups freshly grated cheddar cheese
1 tbsp cornstarch
1/2 tbsp salted butter
1 tsp minced garlic
1/4 cup finely chopped sweet onion
1 can / 13 oz evaporated milk
1 can / 4 oz can chopped green chile
3 - 5 tbsp FIREHOUSE CHILIFIRE Chili Spice
Place the cheese and cornstarch in a bowl, making sure to coat the cheese thoroughly. Set aside.
Melt butter over medium heat in a large saucepan.
Add garlic and onion, cook slowly for 3 - 5 minutes or until onion is translucent but not browned.
Add evaporated milk and cheese. Stir, then add chilies.
And FIREHOUSE CHILIFIRE Chili Spice.
Stir continuously until cheese melts to a smooth consistency.
Remove from heat. Allow to cool.
Serve warm or at room temperature.