Chile-and-Cheese Dip

Name: Chile-and-Cheese Dip
Total time: PT0D0H0M
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; ½ tsp. kosher salt; ½ tsp. freshly ground black pepper; 1 clove garlic, finely chopped; 1 lb. Velveeta cheese, diced; ¼ cups grated aged monterey jack cheese; ¼ cups sliced scallions; ¼ cups chopped cilantro; 1 plum tomato, seeded and chopped; 1 jalapeño, stemmed, seeded, and finely chopped; ½ lime; Tortilla chips

ANDRÉ BARANOWSKI

Dagmar Marshall swears by Velveeta, the old processed-cheese standby, for this delicious dip, and we soon figured out why: when we substituted cheddar for Velveeta, the results were grainy, not smooth.

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
½ tsp. kosher salt
½ tsp. freshly ground black pepper
1 clove garlic, finely chopped
1 lb. Velveeta cheese, diced
¼ cups grated aged monterey jack cheese
¼ cups sliced scallions
¼ cups chopped cilantro
1 plum tomato, seeded and chopped
1 jalapeño, stemmed, seeded, and finely chopped
½ lime
Tortilla chips

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Instructions

Step 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.

Step 2

Add Velveeta and whisk until melted. Transfer dip to a serving bowl and top with monterey jack cheese, scallions, cilantro, tomatoes, and jalapeños. Squeeze the juice of lime over the top. Serve with tortilla chips.