Whisk evaporated milk and cornstarch together in a medium saucepan until smooth. Once combined, bring to a simmer, whisking constantly. Once it begins to simmer (bubbling on the sides but not boiling), reduce heat to low. Whisk in sour cream until completely smooth.

While the heat still on low, stir in cheeses about ¼ cup at a time, whisking constantly until smooth/melted before adding more cheese. Once cheese is entirely melted, stir in all remaining ingredients, adding more or less jalapenos to taste. (If the dip seems thick/stringy, it means the cheeses aren't completely melted yet.)

Top with optional garnishes such as chopped tomatoes, cilantro, jalapenos if desired. Serve with tortilla chips or pour on nachos, fries, tater tots, burritos, etc.

The Queso Blanco will stay creamy but thicken as it cools. Stir occasionally to mix in the skin that forms on top. You can heat dip in the microwave or gently on the stove at any point to warm up/thin or keep warm in a slow cooker. You can thin the dip further by stirring in milk to reach desired consistency.

Lightly grease slow cooker with nonstick cooking spray (optional: use a crock pot liner for easy clean up).

Whisk evaporated milk and cornstarch together in a medium saucepan until smooth. Once combined, bring to a simmer, whisking constantly. Once it begins to simmer (bubbling on the sides but not boiling), reduce heat to low. Whisk in sour cream until completely smooth. Transfer to the slow cooker.

Add all remaining ingredients and stir to combine.

Cook on LOW for 2-3 hours, stirring every 30 minutes, until the cheese is completely melted and smooth. You can thin the dip by stirring in milk to reach desired consistency. Keep on warm while serving (otherwise, it will thicken as it cools).

Top with optional garnishes such as chopped tomatoes, cilantro, jalapenos if desired. Serve with tortilla chips or pour on nachos, fries, tater tots, burritos, etc.