- In a medium-sized sauce pan, combine beer, cumin, dried oregano, garlic, and jalapeño. Bring to simmer over medium heat.
- Add beans and Ro-tel; stir until heated through.
- Add Velveeta cheese; stir until cheese melts, about 5 to 8 minutes. If the dip is too thick, thin with a little beer.
- Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips.