I've been looking for a good queso dip and this was perfect. I put a bit of my own spin on it and added more sourcream, cheese, and salsa to taste. It turned out great. My boyfriend said this was the best nacho dip he has ever had.

This is a really easy recipe... I also changed the recipe I added a little more cheese and salsa... it was VERY YUMMY!!!

Awesome recipe and I appreciate the fact that it doesn't ask for processed cheese. I used flour instead of cornstarch as well.

I found this recipe to be a good jumping point for the queso I wanted to make. I used a tex-mex cheese blend (and about twice the amount prescribed by the recipe)instead of cheddar, for a spicier flavor. As well, I used flour in substitution for cornstarch and twice the salsa. All in all, not quite as spicy as I would have liked, but I will definitely use this as a base and experiment with it in the future.

This was just ok. I added about 5 times the salsa called for and it was still pretty bland, so added hot sauce, this still didn't do much, so it's good if you don't like a lot of heat, but didn't satisfy me or my family. Also, I took it to a New Year's Eve party, by the time I got it to the party it had a hard layer on top and when I reheated it, it just got glumpy, maybe Velveeta is the way to go or maybe no cornstarch, I'm not really sure why that was needed. I may use this as a starting point again, but I'll definitely change it. It ended up getting thrown out at the end of the night after hardly being touched.

Really really yummy. Not nearly as good the next day, best right off the stove.

Pretty good - after I made a few changes. I used flour in place of the cornstarch (didn't have any on hand), added a bit of garlic when I added the sour cream, and also added about a half cup of Montery Jack cheese and a dash of paprika. Yummy!!

Excellent and simple. Once you've figured out how easy cheese sauce is with real cheese, you'll never use velveeta again. Excellent recipe!

This cheese dip was wonderful! I used it as one of my dips for southwestern egg rolls and it worked well with it.

We usually use Velveta but we were out. We had all the ingredients for your dip and were presently surprised with the taste! We did add more salsa than the recipe called for. I would like to think it is healthier than Velveeta too. THANKS!

Very good...I did use 1/2 sharp cheddar and the other 1/2 was velvetta to get a smoother consistency. Thanks for the post.

I agree with the person who said it would be good with bread. I think it would be excellent on bruschetta.

I changed quite a bit in this recipe as I did not have any cornstarch or sour cream. I did the Tb butter, a little less than 1/2 cup ranch dressing, 1/2 cup milk, and 1 1/2 Tbs of flour as a substitute suggestion for the cornstarch I got from a book. I mixed this and cooked it on low/med-low until hot and bubbly. Added 1 1/2 cups cheese and 1/4 cup hot salsa. It was DELICIOUS!!!!!! Great with my chips and beans! YUM YUM!!

It was too sour cream tasting for us. We added more salsa too and it was good. Just needs to be a little less sour cream!

This blended very well, but lacked on flavor. If I were to do it again, I'd use twice as much cheese and a sharp one at that. Someone else said it made a fluffy dip. I agree. I would have preferred that sort of consistency on bread or crackers, but not for tortilla chips.

Thank you for a delicious recipe. I have searched forever for a good queso dip... and this is it. I did not have cornstarch, so I melted the butter then added sour cream, at this point I also added about 3 oz of cream cheese, when adding cheddar I also added some pepper jack cheese. I used a twice the salsa called for and also some bottled hot sauce (louisiana type). This was VERY GOOD! Thank you again poster.

It is a very good dip with modifications. To make it a smoother consistancy I used Velveeta. This allowed me to cut out the butter and corn starch.