Hot Cheese-chipotle Dip
Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Appetizer
Cuisine American
- 2 tablespoons unsalted butter
- 1 onion, diced
- 1/2 red bell pepper, finely diced
- 1 clove garlic, smashed and minced
- 2 tablespoons all purpose flour
- 1 can diced tomatoes, (15 oz / 425 g can)
- 1 cup lager, your favorite brand
- 1 whole chipotle pepper, canned in adobo sauce, minced, plus 1 teaspoon sauce
- 4 cups Mexican cheese blend, shredded, (1 lb / 16 oz / 425 g)
- fresh cilantro, chopped, for garnish
- tortilla chips, for serving
In a medium saucepan on medium heat, melt the butter, then add the onion, garlic, and bell pepper. Saute until onion and pepper is softened and tender.
Stir in the flour until blended in.
Drain the diced tomatoes but reserve 2 tablespoons of juice. Stir in the tomatoes and reserved juice into the saucepan, and stir in the chipotle pepper and 1 teaspoon of the adobo sauce, and the lager.
Bring to a boil then reduce heat to low and simmer, stirring often, until thickened, about 5 minutes.
Remove from heat, stir in 1 cup of cheese until melted, repeat stirring in cheese 1 cup at a time. If more heat is needed, return to very low heat and stir until the cheese is melted then remove from heat.
Sprinkle with chopped cilantro to garnish. Serve with tortilla chips, enjoy.