LOUISVILLE, Ky. (WDRB) -- Ringing in 2015 with appetizers is a great way to celebrate the New Year. The Kentucky Beef Council's Caitlin Swartz shares a recipe for beef and kale fundido dip.

Beef and Kale Fundido Dip

Total Recipe Time: 25 to 30 minutes

Makes 8 to 12 appetizer servings.

8 ounces cooked (leftover) beef Pot Roast, finely chopped, (about 1-1/2 cups)

1 can (10 ounces) diced tomatoes with mild green chilies, undrained

1/2 cup beer

2 cups shredded regular or reduced-fat Mexican cheese blend

1 tablespoon cornstarch

1 cup finely chopped kale leaves

Serving Suggestions:

Tortilla chips, celery sticks, carrot sticks, apple slices, pita wedges, toasted baguette slices

Combine tomatoes and beer in medium saucepan; bring to a boil over medium heat.

Meanwhile, toss cheese with cornstarch until coated.

Reduce heat to low; cook 3 to 6 minutes, adding cheese mixture, 1/2 cup at a time, and stirring constantly until cheese is melted. Do not boil.

Stir in beef and kale; continue cooking 3 to 5 minutes or until beef is heated through, stirring frequently.

Pour into serving dish.

Serve immediately with serving suggestions, as desired.

For Delicious and Nutritious Beef Dishes go to www.kybeef.com 

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