We've all eaten the canned spicy tomatoes and Velveeta dip. Okay, if you haven't eaten it, you've been to a party where it was served or at least heard about the dip. But I decided if you're going to go to the effort to make that dip, let's take a little bit longer and make this dip SUPREME. How about some chorizo, beans, onions, chilies.....see? It IS Supreme!
Remember, if you like heat, you can leave the seeds and membranes in the jalapenos. If you like less, simply remove them while you're dicing.
This was the perfect dip for our Saturday SEC football watching marathon. Easily doubled, this recipe could be placed in a crock pot for your friends and family to snack on for hours.
1 pound chorizo or ground chuck
1 large yellow onion, chopped
1 large green bell pepper, chopped
2 jalapenos, chopped
3 cloves garlic, minced
2 - 3 14.5 oz. cans fire roasted petite diced tomatoes
1 small can diced green chilies
1 14.5 oz can chili beans
1 - 2 T. chili powder
16 oz. Mexican style Velveeta, cut into cubes
8 oz. cream cheese, cut into cubes
1/4 milk (optional)
1/4 milk (optional)
In a large skillet, over medium high heat, brown chorizo or ground chuck. Add onions and bell peppers and, stirring occasionally, let the vegetables begin to soften about 5 - 7 minutes. Reduce heat to medium, add garlic, stir and let cook for 2 minutes.
Add next four ingredients, stir to combine and reduce heat to low. Begin adding the Velveeta and cream cheese a few cubes at a time. Let cheeses melt before adding a few more cubes. After all the cheese has been added and thoroughly blended in, taste to see if you want to add additional chili powder.
If you like your dip a thinner (because this is a thick, dippable dip!), add a little heavy cream or milk to thin to your liking.
Top with chopped green onions, sour cream and/or cilantro.
Serve with Fritos Scoops or other thick tortilla chips.
No comments:
Post a Comment