½ cup diced fresh tomatoes
10-ounce can diced tomatoes with green chiles
½ cup minced onion
2 minced garlic cloves
16 ounces cubed Velveeta
2 teaspoons dark, mild chile powder
2 teaspoons ground cumin
3 tablespoons minced, fresh cilantro
¼ cup whole milk, plus more to thin dip, if needed
Minced, fresh jalapeño (optional)
Good-quality tortilla chips, for dipping
Directions: Heat all ingredients in a double boiler, stirring as needed, until Velveeta is melted and temperature reaches 160 degrees Fahrenheit for one minute. Best served at about 145 degrees. Cheese dip should have the consistency of medium-thick soup.
—Recipe provided by Scott McGehee
