Step 1

In a microwave-safe bowl, combine the fontina, cheddar cheese, salt, and cornstarch. The cornstarch should evenly coat the cheese. Pour the milk into the bowl and add the diced tomatoes with green chile.

Step 2

Place the bowl in the microwave and cook it for 1 minute. Stir the dip and microwave it for another 30 seconds and stir again. Cook it for 30 seconds more and stir it again. At this point, it should be smooth, but if it’s not, continue cooking it for 30-second increments and stirring until it is smooth.