This festive cheese dip is a classic appetizer for game day or a tailgate, but is equally welcome during a night in with friends.
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 10 servings (about 3 1/2 cups) |
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 10 servings (about 3 1/2 cups) |
Ingredients
- 8 ounces ground beef
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 2 cloves garlic, finely chopped
- 2 tablespoons all-purpose flour
- 1/2 cup light-colored beer
- One 10-ounce can tomatoes and chiles, such as Ro-Tel, drained
- 3/4 cup milk
- 4 ounces (about 1 cup) Monterey Jack cheese, grated
- 4 ounces (about 1 cup) whole-milk mozzarella, grated
- Minced cilantro and tortilla chips, for serving
Instructions
- Cook the beef, stirring, in a dry medium skillet over medium-high heat until golden and starting to caramelize, about 5 minutes. Remove with a slotted spoon and pour off any excess liquid. Add the olive oil to the pan.
- Reduce the heat to medium and cook the onions, stirring occasionally, until browned, 5 to 6 minutes. Add the cumin, chili powder and garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring, until the flour smells toasty, 1 minute. Pour in the beer and canned tomatoes and chiles, bring to a boil and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 2 minutes. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved beef.
- Transfer to a serving dish, garnish with cilantro and serve warm with chips.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 190 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 37 mg |
| Sodium | 195 mg |
| Serving Size | 1 of 10 servings |
| Calories | 190 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 37 mg |
| Sodium | 195 mg |
Reviews
First time cooking a recipe I follow the directions to a tee. The recipe, as is, is bland. You’ll need to add more chili powder, cumin, and salt to taste. Also, I needed a lot more milk to thin this out than it calls for, but maybe my heat was up too high near the end. Anyway, you’ll know the right amount when it is as thin as you want it. These adjustments will make it perfect.