Queso Dip

In a small saucepan, warm the heavy whipping cream over medium heat. Add the sour cream and cream cheese. Cook and stir until smooth.

In a small bowl, whisk together the cornstarch and water to make a smooth slurry, then stir into the saucepan. Bring to a boil, and cook until slightly thickened, about 1 minute. Reduce the heat to low. Editor's Tip: To make a thicker queso, you can add more cornstarch to the dip than our recipe calls for. For a thinner queso, try reducing or omitting the cornstarch slurry.

Add the shredded cheeses, chopped green chiles and garlic salt. Cook and stir until the cheese is melted and the queso is smooth. Editor's Tip: For the most velvety dip, gradually add the cheese to the cream mixture. We'd recommend 1/4 cup at a time, stirring and melting each addition of cheese into the dip before adding more.

Garnish with chopped tomatoes and sliced serrano peppers, if desired. Serve warm.