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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1/2 cup beer |
1 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1 16-ounce can refried beans |
1/2 cup purchased chunky hot salsa |
1 16-ounce package velveeta cheese, cut into 1/2-inch pieces |
1/4 cup chopped fresh cilantro |
tortilla chips |
Directions:
1. 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.
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