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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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KILLER! Puts plain Rotel Dip to shame. Ingredients:
1 (10 ounce) can diced tomatoes and green chilies (ro-tel) |
2 tablespoons corona beer |
2 teaspoons ground cumin |
1 teaspoon chili powder |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1 garlic clove, finely minced |
1 lb velveeta cheese, diced |
1/4 cup grated monterey jack cheese |
1/4 cup sliced scallion |
1/4 cup chopped cilantro (optional) |
1 plum tomato (seeded and chopped) |
1 fresh jalapeno pepper, stemmed, seeded and finely chopped |
1/2 lime, juice of |
Directions:
1. Stir together diced tomatoes and green chiles, beer, cumin, chili powder, salt, black pepper, and garlic. Bring to boil over mudium-high heat. Reduce heat to low and simmer until most of the liquid has evaporated, about 5 minutes.
2. Add diced Velveeta and whisk until melted.
3. Transfer dip to serving bowl and top with grated Monterey Jack, scallions, cilantro, tomato, and jalapeno. Squeeze juice of 1/2 lime over top.
4. Serve with tortilla chips.
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