Chile and Cheese Dip

KILLER! Puts plain Rotel Dip to shame.

• Ready In: 18 mins
• Serves: 4-6

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.