Chile con Queso

Ingredients

• 2 teaspoons extra-virgin olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1/2 cup pale ale, or other light-colored beer

• 1 1/2 cups low-fat milk, divided

• 3 tablespoons cornstarch

• 1 3/4 cups shredded sharp Cheddar, preferably orange

• 1 10-ounce can diced tomatoes with green chiles, (see Note), drained, or 1 1/4 cups drained petite-diced tomatoes

• 2 tablespoons lime juice

• 1 teaspoon salt

• 1 teaspoon chili powder

• Cayenne pepper, to taste (optional)

• 1/4 cup sliced scallions

• 2 tablespoons chopped fresh cilantro

Preparation

1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.

2. Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with scallions and cilantro.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days. Slowly reheat on the stove over medium heat or on Medium in the microwave.

• Note: We like the flavor of Rotel brand diced tomatoes with green chiles the best in this dip. Choose original or mild, depending on your spice preference.

Nutrition

Per 1/4-cup serving: 84 calories; 5 g fat ( 3 g sat , 2 g mono ); 14 mg cholesterol; 5 g carbohydrates; 4 g protein; 0 g fiber; 307 mg sodium; 36 mg potassium.

Exchanges: 1/2 high fat meat