So maybe your best friend posts on Facebook that she's going to make Buffalo Chicken Dip for her Halloween party. And maybe prior to reading that post, you were going to make that dip for her Halloween party. You find yourself stumped as to what to bring that's quick and easy to make (because those fishnet stockings aren't going to put themselves onto your short, stumpy legs.) So you do a little research on Ro-Tel Dip, and then you make this:
Angie's Random Spicy Beef and Cheese Dip
1 lb ground beef (I used 90%)
32 oz brick of Velveeta (I used Hannaford brand and had intended to buy the smaller brick, but apparently everyone that shops at the Brewer Hannaford was also having revelations pertaining to processed cheese)
2 cans of spicy diced tomatoes (I used Hunt's brand that had fiery peppers in them as that's what I had on hand...feel free to use your favorite dicey tomatoes...)
Cayenne pepper (optional...I live with a heat-mouth)
Brown the ground beef in a large skillet (while helping your husband unscoop wet pellets from the hopper of your pellet stove because you were left unsupervised and put in the bag he intended to return to Aubuchon Hardware as the bag had wet pellets in it. Hmm.) Drain the beef of any fat and add the two cans of tomatoes. Chunk that big old brick of fine yellow heaven into the pan and allow to melt, stirring occasionally (while trying to put on makeup, but in the other room, because no one wants to eat Random Beef, Cheese, and Loose Powder Dip. That would be too random.) Add cayenne pepper to taste, if desired (do not desire to accidentally shake cayenne pepper into your eye. It hurts like a mother and one red eye, while Halloween-ish, is just not ok.) Serve hot with corn chips or tortilla chips.
You probably could add another pound of ground beef, if you wanted a more even beef-to-cheese ratio. I was never a math whiz, and I love me some processed cheese. But, as always, you do what you want. This will be your recipe after you make it three times. That's the rule.
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