Chile-and-Cheese Dip

By AuntieGooper

Ingredients

• 1 10-oz. can diced tomatoes and green chiles
• (preferably Ro*Tel brand)
• 2 tbsp. lager-style beer (such as Corona)
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1 ⁄2 tsp. kosher salt
• 1 ⁄2 tsp. freshly ground black pepper
• 1 garlic clove, finely chopped
• 1 lb. Velveeta cheese, diced
• 1 ⁄4 cup grated aged Monterrey jack cheese
• 1 ⁄4 cup sliced scallions
• 1 ⁄4 cup chopped cilantro
• 1 plum tomato, seeded and chopped
• 1 jalapeno, stemmed, seeded, and finely chopped
• 1 ⁄2 lime
• Tortilla chips

Preparation

Step 1

1. In a 2-qt. saucepan, stir together diced tomatoes and green chiles, beer, cumin, chili powder, salt, pepper, and garlic. Bring to a boil over medium-high heat. Reduce heat to low and simmer until most of the liquid has evaporated, about 5 minutes.
2. Add Velveeta and whisk until melted. Transfer dip to a serving bowl and top with Monterrey jack cheese, scallions, cilantro, tomatoes, and jalapenos. Squeeze the juice of lime over the top. Serve with tortilla chips.