1. Heat a medium sauce pan (I used a cast iron skillet) over low heat. Let this heat up for 1-2 minutes. While this is heating, cut the Velveeta cheese into cubes.
1. Add Velveeta to the pan and stir constantly.2. Once the cheese has melted a little over halfway, add the minced garlic and stir until the cheese is smooth.
1. Add beer, Rotel, and mustard. Let it bubble for about 5-7 minutes. Keep stirring.2. If the sauce is too runny, mix 1 tbsp of cornstarch with 2 tbsps water in a bowl. Add to the dip.