If you want to experience the non-gourmet but quite enjoyable cheese dip, here is the recipe.
1 small (220g) can of salsa. La Costena is a Mexican brand and quite possibly the best salsa in existence
1 small can of condensed milk (unsweetened)
1/4 lb block of Happy Cow Cheese. This is processed, shelf stable cheese that is available here in Belize, but I'm sure you can find an equivalent. Look for a solid, processed cheese that doesn't need refrigeration. Or use a block of American cheese.
Now prepare yourself for the complicated instructions.
Cut the cheese into small squares, and add to the blender. Pour in the salsa, and about 2/3 of the can of condensed milk.
Blend until completely smooth.
If you need it a bit more spicy, add a few drops of your favorite hot sauce.