Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: A lot
Dietary guidance: v
16 oz. VELVEETA Pasteurized Prepared Cheese Product, cubed
1/2 white onion, finely diced
8 jalapeno peppers, finely diced
2 large Haas avocados, finely diced
20 oz. of your favorite beer (I prefer Shiner Bock)
16 oz. shredded Monterey Jack cheese
Start off by putting the Velveeta in the slow cooker or crock pot with a little bit of beer, maybe 4 oz.
Once the Velveeta has begun to melt, add the diced vegetables. A food processor helps a ton, especially with the avocado. If you put all the avocados in the food processor and it comes out looking like guacomole, that's OK.
The Velveeta should still be a little thick, since you haven't added a whole lot of liquid yet. Slowly stir in more beer until it starts to become soupy.
Once the dip has become soupy, stir in shredded Monterey Jack cheese, a little bit at a time.
Continue to add beer and shredded cheese until the queso has the consistency that you desire.