In a bowl, add your shredded cheddar cheese coat it with cornstarch by tossing it together.
In a large saucepan, melt your butter on medium heat. Once melted add your garlic and onion and cook until the onion is transluscent. Then add your tomato, including the juice, and cook for 2 minutes.
Next, add the can of evaporated milk and cheese. Stir in the spices as well, and mix the ingredients together until the cheese is melted and becomes a silky sauce.
Add salt to taste, depending on how salty your cheese was. And stir in the cliantro.
Stir in the milk to help the consistency of the dip.
Finally, remove the dip from the heat and serve warm. Enjoy!
