I made this for a party for my boyfriend and everyone loved it! For me, the use of Velveeta scared me a bit but who am I to complain when it was such a crowd pleaser! I don't know that I would make it again because I am not sure if I want to be ingesting processed cheese on a regular basis
Chile-and-Cheese Dip
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.
Credit: André Baranowski
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 jalapeño, stemmed, seeded, and finely chopped
1⁄2 lime
Tortilla chips
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 jalapeños. Squeeze the juice of lime over the top. Serve with tortilla chips.
Ratings & Reviews (4)
Easy and tasty. Brought to a party in a mini crock pot and everyone loved it!
This is such an easy dip to make and it beats trying to make it in a crock pot as it doesn't over cook with this recipe. There was not a drop left!
very good!
Chile-and-Cheese Dip
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