1 medium onion, chopped
2 clove garlic, minced
½ cup pale ale or other light-colored beer
1 ½ cup low-fat milk, divided
3 Tbsp cornstarch
1 ¾ cup shredded sharp cheddar, preferably orange
10 oz diced tomatoes with green chilies (see Note), drained, or 1 1/4 cups drained petite-diced tomatoes
2 Tbsp lime juice
1 Tbsp salt
1 tsp chili powder
¼ cup cayenne pepper to taste (optional)
2 Tbsp sliced scallion
chopped fresh cilantro
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.
Note: We like the flavor of Rotel brand diced tomatoes with green chilies the best in this dip. Choose original or mild, depending on your spice preference.
To Make Ahead: Cover and refrigerate for up to 3 days. Slowly reheat on the stove over medium heat or on Medium in the microwave.
Provided by: EatingWell
Per Single Serving / Serves 16 Total
- Calories 84 8%
- Calories from fat 45 5%
- Total Fat 5gm 13%
- Sodium 315mg
- Total Carbohydrates 5gm
- Protein 4gm
- Cholesterol 14mg 2%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.