When I dip, you dip, we dip


Every time I make this dip, everyone comments on how addicting it is. Its the perfect amount of creamy and its just so so good. Velveeta has a really sharp taste to it, so the cream of mushroom really balances it out. I’ve had queso where they just dump tomatoes and Velveeta but then the dip has that super American processed taste to it but I found that this dip is perfectly creamy and smooth. No pictures because we ate it all already and dip isn’t that pretty to look at anyways. Dip dip dip dip  did I say that enough yet?

Creamy Velveeta Dip

Ingredients:
1 lb of Velveeta, cubed
2 cans of cream of mushroom
2 cans of Rotel (tomatoes and diced chilies)- mild or hot
1 lb of ground beef
1 package of taco seasoning **I actually just use generous amounts of chili powder, some cumin, onion powder, garlic powder, salt and pepper but taco seasoning will work as well**

SIG:
1. Using a pan, cook ground beef with taco seasoning. Drain excess fat.

Mix cream of mushroom and rotel in a pot until hot – turn down to low and add cheese while stirring so it doesn’t burn on the bottom. Once cheese is melted, add the meat with a slotted spoon.

OR

Put everything in a crock pot and turn on low for 2 hours. May add meat at beginning or end. I add mine at the end because I save a portion without meat for vegetarians.

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