This is a terrible picture and I apologize for it. I’ll replace it soon because it doesn’t do this dip justice. With the Fourth of July coming soon, I just had to share it with you. It’s not the prettiest thing to look at, but it is sure tasty. The first time I made it for my green-eyed Irish guy he said it looked gross. I told him to trust me. Just taste it. He dug one tortilla chip in, tentatively took a bite and BAM! He was hooked. It’s good on tortilla chips. Duh, that’s obvious. It’s good on so many other things. Top a hot dog with it instead of chili. Put it on french fries. Talk about wicked awesome fries. Oh baby! You could serve it over pasta or rice. It makes quite a bit so if you don’t have a crowd, freeze what’s left over. That’s right. Portion it into freezer safe containers or freezer zip top bags and freeze it until you want it. I try to make a batch just after I make chili. It tastes even better when you used homemade chili in it.
Wicked Awesome Dip
1 lb. ground beef (I use 90/10)
1 packet taco seasoning mix
8 oz. cream cheese, cubed, at room temperature
8 oz. velveeta cheese, cubed
8 oz. shredded cheddar cheese
15 oz. can chili with beans (or 2 cups homemade chili)
24 oz. salsa (I used mild, but if you like spicy go for hot) or more if dip gets too thick
Brown the ground beef in a medium skillet on medium heat. Drain off any excess fat. Spray the crock of a crock pot with non-stick cooking spray. Add the ingredients in the order shown. Cook on low until hot and bubbly, about 90 minutes or so. Reduce the heat to warm while serving. If mixture gets too thick, add more salsa to thin it out a bit. Serve with tortilla chips. Enjoy!
Wishing you love, laughter and cake,