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This is an excellent queso dip. It makes a huge quantity, so I had plenty to take to a gathering with leftovers for another day. I used Sierra Nevada Pale Ale b/c that's what I had on hand. I think the Corona might be too mild. Suggest Dos Equis dark or something more hearty. There was no noticeable beer character in the dip. I also added light seasoning: some mild Cajun spice, salt and a bit of mild chile powder, about 1/2 tsp each. I used monterey jack, not colby jack (don't like the yellow color). I also used "petit diced" Contadina canned tomatoes, so I didn't have to chop. Make sure the onion is cooked quite soft. Forgot to add the garlic and wish I had. I think it would add a lot to the dip. The dip had a pretty rosy-white color. Served with Tostitos Naturals certified organic yellow corn chips. These are large restaurant style chips that are really, really good. The beans added an interesting dimension. This is a great recipe that leaves plenty of room for tweaking. Well done, chef!

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Jainagirl December 27, 2009
Mexican Beer and Cheese Dip