Nacho Cheese Dip
Kraft introduced Velveeta in 1928, and its special cooking properties quickly caught on: When melted, it was as smooth as velvet (hence the name), and it would never curdle when heated. While many Americans today prefer regional or handmade cheeses, a lot of them still secretly indulge in a little Velveeta. After all, Grandma’s macaroni and cheese would never be the same without it. Velveeta makes this dip unbelievably creamy, too; scoop it up with tortilla chips, or try it in tacos.
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 cups
American
Beer
Bean
Cheese
Dairy
Appetizer
Vegetarian
Bon Appétit
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
- tortilla chips
- 1/2 cup beer
Preparation Combine beer, cumin, dried oregano and garlic powder in heavy medium sauce-pan. Bring to simmer. Add beans and salsa; stir until heated through. Add Velveeta cheese; stir until cheese melts, about 3 minutes. Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips.
Preparation Combine beer, cumin, dried oregano and garlic powder in heavy medium sauce-pan. Bring to simmer. Add beans and salsa; stir until heated through. Add Velveeta cheese; stir until cheese melts, about 3 minutes. Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips.
