3 garlic cloves, minced
1 tsp olive oil
1 tsp salt
1/2 tsp cumin
1/2 tsp chili powder
1/4 cup water
1 1/2 cups milk (any kind should work, I used evaporated)
3 tbsp cornstarch
1 3/4 cup shredded cheddar cheese
1 2/3 cup salsa
3/4 cup plain yogurt
Saute onion, garlic, olive oil, salt, cumin, & chili powder together in a sauce pan for 5 minutes on medium heat. Add water and cook for 2 minutes. Add 1 cup milk and bring to a simmer. Mix remaining milk and 3 tbsp corn starch in a small bowl until completely combined. Add mixture to pan and stir until thickened and smooth. Add cheese and stir until it's melted into mixture. Turn heat to low. Add salsa, and yogurt. Cook until warmed through.
Serve warm with tortillas, chips, veggies, etc.
Makes about 5 cups. Freezes well for up to 3 months.