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Nacho Cheese Dip

While I enjoy the traditional queso dip (a mixture of Velveeta and Ro-tel, a line of canned tomatoes and green chiles popular in Texas), I prefer this jazzed-up rendition. The refried beans provide a nice meatiness and the cumin gives it an element of smoke.

Nacho Cheese Dip

Adapted from Bon Appétit


  1. 1/2 cup beer, like Tecate
    1 teaspoon ground cumin
    1/2 teaspoon dried oregano
    2 cloves garlic, minced
    1 fresh jalapeño (or 1/4 cup pickled jalapeño slices), minced
    1 16-ounce can refried beans
    1 10-ounce can Ro-tel diced tomatoes and green chiles
    1 16-ounce package Velveeta cheese, cut into 1/2-inch pieces
    1/4 cup fresh cilantro, chopped
    1 green onion, sliced, for garnish
    Tortilla chips


  1. In a medium-sized sauce pan, combine beer, cumin, dried oregano, garlic, and jalapeño. Bring to simmer over medium heat.
  2. Add beans and Ro-tel; stir until heated through.
  3. Add Velveeta cheese; stir until cheese melts, about 5 to 8 minutes. If the dip is too thick, thin with a little beer.
  4. Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips.
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