Start by placing a saucepan on the stove over medium heat. Put in the butter, and allow this to melt, and become foamy and slightly brown – browned butter has more of a flavourful punch , as compared to butter that is simply melted and used immediately.
Now, turn the heat on low and slowly start adding in the cornstarch, in sparing quantities. Keep stirring with a wooden spoon continuously in order to help it combine with the butter, and to prevent any lumps. Once the cornstarch and butter are completely combined and form a thick sort of paste, start drizzling in the milk – once again, keep stirring, to make sure it is easily mixed into the butter and cornstarch paste.
The mixture in the saucepan should now have a smooth, creamy consistency. Add in all the cream cheese, and stir it in. Then, drop in all the shredded cheese, and stir this in too, until it is melts and blends into the dip completely.
Finish by adding in the salsa, followed by the seasonings – in addition to chilli powder and paprika, you can also add in herbs and condiments of your choice, like a dash of hot sauce. Your Salsa Con Queso is now ready. Pour it out into a bowl, and serve with nacho chips.