I have been making a variation of this bean and cheese queso for years and years. Seriously, I think that the original recipe came from a crinkled up Gourmet magazine from the early 90s. I have made it so many times that I do not need to look at the recipe, I know it by heart. When Progresso asked me to try out their new Three Cheese Recipe Starters, I had a suspicion that it would be perfect for my bean and cheese queso recipe. I was right.
As with my Beer Cheese soup, this can also be made on the stove, but I like to make it in the slow cooker so that it frees up stove space, and stays warm for as long as you need it too. If you like your dip to be thicker, add an extra can of refried beans. You can also add jalapenos or hot sauce to heat it up a little if you like.
Leftovers (if you should be so lucky to have some) is so good ladled over tacos the next day.
2 (16-ounce) cans refried beans
1 (4.5-ounce) can chopped green chiles
1 cup salsa
1 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 cup beer
1 brick Velvetta
1/2 cup chopped cilantro
Add refried beans, chiles, salsa, oregano, cumin, and garlic powder to the insert of a slow cooker. Mix until smooth.
Add beer and cheese.
Cook for 2 hours on low.
Add cilantro and stir until combined.
Serve with chips.
- 2 (16-ounce) cans refried beans
- 1 (4.5-ounce) can chopped green chiles
- 1 cup salsa
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 cup beer
- 2 cans (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
- 1/2 cup chopped cilantro
- Add refried beans, chiles, salsa, oregano, cumin, and garlic powder to the insert of a slow cooker. Mix until smooth. Add beer and cheese sauce.
- Cook for 2 hours on low. Add cilantro and stir until combined.
- Serve with tortilla chips.