In a saucepan over medium heat, melt butter. Add onion and garlic to saucepan and cook, stirring occasionally, until garlic is fragrant and onion is translucent, about 2-4 minutes.
Add cheese, evaporated milk, tomato, chiles, milk, flour, and salt and pepper (to taste) to saucepan. Stir and cook sauce until cheese is completely melted and creamy. Taste test the dip and season with more salt or pepper, if needed. If sauce seems too thick, another 1-2 tablespoons of milk until desired consistency is reached.
Serve dip immediately with tomatoes as garnish (optional) and tortilla chips for dipping.
Note: I highly recommend using freshly grated the cheddar cheese. Pre-grated cheese contains preservatives (such as potato starch) that keep the cheese separated but will also cause melted cheese to be lumpy or harden faster than it normally should. For the creamiest cheese possible, grating your own is the way to go.
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