Kraft introduced Velveeta in 1928, and its special cooking properties quickly caught on: When melted, it was as smooth as velvet (hence the name), and it would never curdle when heated. While many Americans today prefer regional or handmade cheeses, a lot of them still secretly indulge in a little Velveeta. After all, Grandma’s macaroni and cheese would never be the same without it. Velveeta makes this dip unbelievably creamy, too; scoop it up with tortilla chips, or try it in tacos.

Makes about 4 cups.

INGREDIENTS

  • 1/2cup beer
  • 1teaspoon ground cumin
  • 1/2teaspoon dried oregano
  • 1/2teaspoon garlic powder
  • 116-ounce can refried beans
  • 1/2cup purchased chunky hot salsa
  • 116-ounce package velveeta cheese, cut into 1/2-inch pieces
  • 1/4cup chopped fresh cilantro
  • tortilla chips

  • DIRECTIONS

    Combine beer, cumin, dried oregano and garlic powder in heavy medium sauce-pan. Bring to simmer. Add beans and salsa; stir until heated through. Add Velveeta cheese; stir until cheese melts, about 3 minutes. Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips.