Skinny Queso Dip

Ingredients:

1 c. 1% milk
3 Tbs. cornstarch
1 tsp. oil
1 c. minced onion
3 garlic cloves, minced
1 jalapeno pepper, minced
1/2 c. chicken broth
10 oz. can diced Rotel tomatoes with chiles, drained
1/2 c. fresh cilantro, chopped
1/2 tsp. cumin
1 tsp. chili powder
1 3/4 c. reduced fat shredded cheddar cheese

In a small bowl, whisk 1/4 c. milk with the cornstarch and set aside. Heat a medium saucepan on medium heat. Add the oil, onions, garlic and jalapeno pepper and cook for about 3-5 minutes until the onions are soft. Add the chicken broth and 3/4 c. milk. Boil, reduce to simmer and cook for 3 minutes. Add the cornstarch milk mixture to the pan and stir. Reduce the heat to low, and add the tomatoes, cilantro, chili powder and cumin. Stir everything together. Remove from the heat and add the cheese. Keep stirring until everything is melted and gooey.  (1/4 c. is 3 WW points)