Nacho Cheese Dip

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. 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.

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