Nacho Cheese Dip With Beer
Recipe: #17500
February 20, 2015
Categories: Dips, Beans, Cheese, Appetizers, Christmas, Game/Sports Day, New Years, Vegetarian, Processed Cheese, , more
"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. Scoop it up with tortilla chips. My family loves this dip. Sometimes I'll put it in a fondue pot or small crockpot to keep it warm. Yields 4 cups"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (291 g)
- Calories 380.9
- Total Fat - 21.2 g
- Saturated Fat - 13.2 g
- Cholesterol - 63.5 mg
- Sodium - 1060.9 mg
- Total Carbohydrate - 14 g
- Dietary Fiber - 3.8 g
- Sugars - 5.7 g
- Protein - 33.7 g
- Calcium - 1087 mg
- Iron - 1.9 mg
- Vitamin C - 14.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine beer, cumin, dried oregano and garlic powder in heavy medium saucepan. Bring to simmer.
Step 2
Add beans and salsa; stir until heated through. Add Velveeta cheese; stir until cheese melts, about 3 minutes. Stir in cilantro.
Step 3
Transfer to bowl.
Step 4
Serve warm with tortilla chips.
Tips
No special items needed.
1 Reviews
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