Nacho Cheese Dip

Description
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. Makes about 4 cups.


 * Contributed by World Recipes Y-Group

Ingredients

 * ½ cup beer
 * 1 Teaspoon ground cumin
 * ½ Teaspoon dried oregano
 * ½ Teaspoon garlic powder
 * 1 x 16-ounce can refried beans
 * ½ cup purchased chunky hot salsa
 * 1 x 16-ounce package Velveeta cheese, cut into ½-inch pieces
 * ¼ cup chopped fresh cilantro
 * tortilla chips

Directions

 * 1) Combine beer, cumin, dried oregano and garlic powder in heavy medium sauce-pan.
 * 2) Bring to simmer.
 * 3) Add beans and salsa; Stir until heated through.
 * 4) Add Velveeta cheese; Stir until cheese melts, about 3 minutes.
 * 5) Stir in cilantro.
 * 6) Transfer to bowl.
 * 7) Serve warm with tortilla chips.