Drunken Dip Recipe

Prepare aromatics

In a medium heavy-bottom saucepan over medium heat, melt the butter. Add the finely diced onion and a pinch of salt and sauté until translucent, about 5–6 minutes. Add the minced garlic and diced jalapeño and cook another 1–2 minutes until fragrant, stirring to avoid browning.

Make roux and thicken

Sprinkle the all-purpose flour over the softened aromatics and stir constantly for 1–1½ minutes to cook the raw flour taste, creating a blonde roux. Do not let it brown.

Add liquids

Slowly whisk in the whole milk and half-and-half until smooth. Then whisk in the beer. Bring the mixture to a low simmer, stirring frequently, until it begins to thicken slightly, about 3–4 minutes.

Incorporate cheeses

Reduce heat to low. Add the cubed cream cheese and stir until melted and incorporated. Gradually add the shredded pepper jack and shredded sharp cheddar a handful at a time, stirring constantly until the sauce is smooth and fully melted. Maintain low heat to prevent separation — do not boil.

Add chili and season

Stir in 1 cup of Pappy's prime rib chili until evenly combined. Add the ground cumin, smoked paprika, Worcestershire sauce, lime juice, salt, and black pepper. Taste and adjust seasoning (more salt, lime, or Worcestershire as desired). Keep warm on the lowest heat or transfer to a small slow cooker on warm to maintain a creamy texture.

Finish and garnish

Just before serving, stir in half of the chopped cilantro and reserve the rest for garnish. If the queso is too thick, whisk in up to 2 tablespoons warm milk to reach desired consistency. Serve immediately with house-made tortilla chips.

Prepare tortillas

Stack tortillas and cut each into 6 wedges (like slicing a pizza) to make chip-shaped triangles. Keep stacked to prevent drying while you heat the oil.

Heat oil

Pour oil into a medium skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of tortilla sizzles immediately when added.

Fry chips

Fry the tortilla wedges in small batches (do not overcrowd) for about 45–60 seconds per side, flipping once, until crisp and lightly golden. Use a slotted spoon or spider to transfer chips to a paper towel–lined tray to drain. Immediately season with kosher salt and optional chili powder while still hot so seasoning adheres.

Serve

When all chips are fried and lightly cooled, arrange on a serving platter. Spoon the warm Drunken Dip into a shallow bowl, garnish with remaining cilantro, and serve with the chips.