There are tons of variations on queso dip - here's the one I usually make if I'm not doing the slightly less classy but very delicious Velvetta and salsa version! If you want to mix it up, you can add corn, black beans, chopped jalapeños or different types of salsa or hot sauce.
5 oz cream cheese, chopped into 1" pieces
1 cup mozzarella cheese, shredded (pretty much any mild cheese will be good)
1/4 cup tomatillo salsa
1/4 cup milk
1 clove garlic, minced
1 tsp cumin
1 tsp veg oil
In a medium saucepan, fry up the garlic and cumin in the vegetable oil until fragrant. Drop in the cream cheese and let it soften a little before adding in the cheese, salsa and milk. Keep stirring until it's all integrated and smooth. I keep mine pretty thick but you can add more milk or salsa to thin it out.
I don't usually top it with anything, but you can see in the picture that this time I spooned some more salsa and a few roasted cherry tomatoes on top. You can also throw some cilantro on there,