Ingredients:

  • 16 oz processed cheese (Velveeta), cut into 1-inch cubes
  • 0.5 cup whole milk
  • 15 oz canned no-bean beef chili
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 0.5 fresh lime, juiced
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Cut your 16 oz processed cheese into 1 inch cubes. Note: Uniform sizes ensure every piece melts at the exact same rate.
  2. Pour 0.5 cup whole milk into your skillet over medium low heat. Cook 2 minutes until it begins to shimmer and small bubbles form at the edges.
  3. Add the cheese cubes to the shimmering milk. Note: Keep the heat low to prevent the milk from curdling.
  4. Stir continuously with your spatula until the cheese is velvety and completely free of lumps.
  5. Stir in 2 tsp chili powder, 1 tsp ground cumin, 0.5 tsp smoked paprika, and 0.25 tsp cayenne pepper. Stir until the aroma of cumin becomes fragrant and the dip turns deep orange.
  6. Fold in the 15 oz canned no bean beef chili. Note: The chili is already cooked, so we are just bringing it up to temperature.
  7. Cook for an additional 3 minutes, stirring occasionally. Watch for a gentle simmer where the sauce starts to look glossy and thick.
  8. Remove the skillet from the heat and squeeze in the juice from 0.5 fresh lime. Note: Adding acid off the heat prevents it from reacting harshly with the dairy.
  9. Sprinkle 1 tbsp fresh cilantro over the top. Serve immediately while the sauce is still bubbling and molten.