Nacho Cheese Dip

Nacho Cheese Dip

salt

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. Velveeta Makes This Dip Unbelievably Creamy, Too; Scoop it up With Tortilla Chips, or Try it in Tacos.


 * 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

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.

Makes About 4 Cups.

Jenn b Aka Mom2sam And Tiny

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