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.