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.


  • 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


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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.