Preheat oven to 250F. Place an oven proof chafing dish or casserole in the oven to be pre-warmed for the hot dip.
Heat a medium-sized saucepan over medium-high heat. Add the butter and when bubbly, add the onion and sauté until translucent. Add the garlic and cook for 30 seconds. Add the all-purpose flour and blend well with a wooden spoon. Pour in the beer and continue to stir until smooth. Add the tomatoes and chilies and continue to cook until the mixture begins to thicken slightly. Add the two cheeses and continue to stir until the cheese melts and the mixture begins to bubble. Add the black beans and continue to stir. Place in a heated oven-proof bowl and serve with pita wedges or nacho chips.
Mexican Beer & Cheese Dip
Prep time: 20 minutes
Cooking time: 10 minutes
Makes 3 ½ cups
Ingredients
Directions
Preheat oven to 250F. Place an oven proof chafing dish or casserole in the oven to be pre-warmed for the hot dip.
Heat a medium-sized saucepan over medium-high heat. Add the butter and when bubbly, add the onion and sauté until translucent. Add the garlic and cook for 30 seconds. Add the all-purpose flour and blend well with a wooden spoon. Pour in the beer and continue to stir until smooth. Add the tomatoes and chilies and continue to cook until the mixture begins to thicken slightly. Add the two cheeses and continue to stir until the cheese melts and the mixture begins to bubble. Add the black beans and continue to stir. Place in a heated oven-proof bowl and serve with pita wedges or nacho chips.