Queso Dip Chipotle Salsa

INGREDIENTS

• 4 cups shredded cheese (Cheddar, Monterey Jack, Colby Mix)
• 2 Tbsp cornstarch
• 2 Tbsp unsalted butter
• 2 each garlic clove, minced
• 13 oz evaporated milk (1 can, not low fat)
• 1 jar Saucy Chipotle Salsa           
• ½ tsp each onion powder, garlic powder, cumin
• 2 -3 Tbsp whole milk

DIRECTIONS

1. Place cheese and cornstarch in a bowl, toss to coat.
2. Melt butter over medium heat in a large saucepan or small pot.
3. Add garlic and cook slowly for 3 minutes or until translucent but not browned.
4. Add salsa and cook for 2 minutes or until the mixture begins to get hot.
5. Add evaporated milk and cheese. Stir, then add spices.
6. Stir until cheese melts and it becomes a silky sauce.
7. Add salt to taste - amount required depends on saltiness of cheese used.
8. Stir in milk to adjust consistency (1 tbsp. at a time) the dip thickens when it cools.
9. Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.