Recipe by Swan Valley Tammi
I haven't actually tried this yet, but since I haven't written it neatly onto a recipe card yet either, I figured I'd post it here for safe-keeping! It sounds wonderful. (Having never tried this before, I'm guessing at the prep and cook times.)
Top Review by Jainagirl
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!
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 large garlic clove, finely chopped
- 2 tablespoons flour
- 3⁄4 cup mexican beer (i.e. Corona)
- 3⁄4 cup canned tomato, drained and chopped
- 4 ounces green chilies
- 3 1⁄2 cups grated cheddar cheese
- 4 ounces cream cheese
- 14 ounces black beans, rinsed and drained
Directions See How It's Made
- Saute onion in butter. Add garlic and cook for 30 seconds. Add flour and blend well.
- Pour in beer and stir until smooth. Add tomatoes and chilies and cook until mixture thickens.
- Add both cheeses and cook until bubbly.
- Remove from heat and stir in beans before serving.