Chile cheese dip

By melissaday

Ingredients

• Chile-and-Cheese Dip Photo: Andraranowski
• 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 monterey jack cheese
• 1⁄4 cup sliced scallions
• 1⁄4 cup chopped cilantro
• 1 plum tomato, seeded and chopped
• 1 jalapestemmed, seeded, and finely chopped
• 1⁄2 lime
• Tortilla chips

Details

Adapted from saveur.com

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 monterey jack cheese, scallions, cilantro, tomatoes, and jalape Squeeze the juice of lime over the top. Serve with tortilla chips.


This article was first published in Saveur in Issue #115