Chile Con Queso Dip and Chile-Lime Tortilla Chips

DIP
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup pale ale or other light-colored beer
1 1/2 cups low-fat milk, divided
3 tablespoons cornstarch
1 3/4 cups shredded sharp Cheddar, preferably orange
1 10-ounce can diced tomatoes with green chiles (see Note), drained, or 1 1/4 cups drained petite-diced tomatoes
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon chili powder
Cayenne pepper to taste (optional)
1/4 cup sliced scallions
2 tablespoons chopped fresh cilantro

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.

Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with scallions and cilantro.

CHIPS
12 6-inch corn tortillas
Canola oil cooking spray
2 tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt

Position oven racks in the middle and lower third of oven; preheat to 375°F.

Coat both sides of each tortilla with cooking spray and cut into quarters. Place tortilla wedges in an even layer on 2 large baking sheets. Combine lime juice and chili powder in a small bowl. Brush the mixture on each tortilla wedge and sprinkle with salt.

Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).