Chile and Cheese Dip

• 1 (10 ounce) candiced tomatoes and green chilies (Ro-tel)
• 2 tablespoons Corona beer
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 12 teaspoon kosher salt
• 12 teaspoon fresh ground black pepper
• 1 garlic clove, finely minced
• 1 lb Velveeta cheese, diced
• 14 cup grated monterey jack cheese
• 14 cup sliced scallion
• 14 cup chopped cilantro (optional)
• 1 plum tomato (seeded and chopped)
• 1 fresh jalapeno pepper, stemmed, seeded and finely chopped
• 12 lime, juice of

1. Stir together diced tomatoes and green chiles, beer, cumin, chili powder, salt, black pepper, and garlic.
2. Bring to boil over mudium-high heat.
3. Reduce heat to low and simmer until most of the liquid has evaporated, about 5 minutes.
4. Add diced Velveeta and whisk until melted.
5. Transfer dip to serving bowl and top with grated Monterey Jack, scallions, cilantro, tomato, and jalapeno.
6. Squeeze juice of 1/2 lime over top.
7. Serve with tortilla chips.

tomatoes, beer, ground cumin, chili powder, kosher salt, ground black pepper, garlic, velveeta cheese, grated monterey, scallion, cilantro, tomato, jalapeno pepper, lime

Taken from www.food.com/recipe/chile-and-cheese-dip-340647 (may not work)