Subj : Tailgating Grub - 36
To : All
From : Dave Drum
Date : Thu Oct 03 2024 04:00 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rotel Dip
Categories: Beef, Cheese, Vegetables, Chilies
Yield: 8 servings
1 tb Olive oil
1 lb Ground beef
1 lb Block processed cheese, such
- as Velveeta (see Tip)
10 oz Can Ro*Tel Original diced
- tomatoes w/green chilies
1/4 ts Chilli spice mix; more for
- serving
Thin sliced scallions; for
- serving
Tortilla chips; for serving
In a large skillet, warm the olive oil over medium-high.
Add the beef and cook, crumbling the meat with a wooden
spoon until browned and just cooked through, 4 to 6
minutes.
Decrease the heat to medium and add the cheese, tomatoes
and chiles with their juices, and the chili powder.
Cook, breaking up the block of cheese with a spoon,
until the dip is smooth and creamy, 3 to 5 minutes.
Serve hot, sprinkled with chili powder and scallions,
and with tortilla chips for dipping.
TIP: If you prefer not to use processed cheese, you can
substitute 8 ounces cream cheese and 8 ounces shredded
mild Cheddar cheese (preferably yellow.) To make this
substitution, add the cream cheese with the tomatoes and
chiles in Step 2, along with ? teaspoon salt. Cook until
the cream cheese is melted and incorporated, then add
the shredded cheese and cook, stirring until just
melted.
By: Lidey Heuck
Yield: 3 2/3 cups (about 8 servings)
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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