• 1/2 tablespoon vegetable or canola oil
• 2 cloves garlic, minced

1/2 tablespoon vegetable or canola oil
2 cloves garlic, minced
1/4 cup minced white onion (1/4 of a medium onion)
12 ounce can evaporated whole milk
1 teaspoon kosher salt
1 teaspoon ground cumin
1/4 teaspoon chili powder
8 ounces extra-sharp cheddar cheese, finely shredded
8 ounces softened cream cheese, diced
10 ounce can Rotel tomatoes with green chilies, drained
1/4 cup chopped cilantro
2-4 tablespoons whole milk, to thin the sauce as needed

To serve:
Pico de gallo, for topping
Corn tortilla chips
Pretzel bites

Queso dip begins to thicken as it sits. To keep it smooth, transfer it to a slow cooker with the heat setting on warm.

Queso will naturally form a skin as it sits. While it isn’t the most sightly thing the behold, it is still edible. Stir the queso frequently to prevent scorching. I like to use a rubber spatula so I can scrape down the sides of the slow cooker preventing that queso crust from forming.

Should you find your queso is getting too thick, stir in a couple of tablespoons of whole milk to thin it out.

Leftover queso may be stored in the refrigerator so long as it hasn’t been left out for more than two hours. Keep the dip in a food storage container for up to 72 hours. Reheat the queso in the microwave or on the stove until warmed through.