It’s Super Bowl week in America and we, like most of you, have already started planning our snack menus for the big game. Every day this week we’re going to offer up one of our own personal favorites.
Today’s entry is the ever-popular and delicious queso dip. This batch is made in a crock pot to ensure proper temperature and tastiness. Here’s what you need:
1 box Velveeta Cheese
1 8 oz. package of shredded cheese (Mexican blend)
1 8 oz. package of shredded pepper jack cheese
1 can pinto beans
1.5 lb. ground beef (the leaner the better)
1 10 oz. package of cream cheese
1 24 oz. jar of salsa (temperature to be decided by your own heat index)
Sliced jalapenos (can be fresh or canned if you are lazy)
Start by browning the ground beef in a pan, making sure it is nice and cooked. Drain the grease and transfer the beef into the crock pot.
Cube the block of Velveeta cheese (I use roughly 1″x1″ squares) and dump them into the crock pot.
Add the cream cheese, bags of shredded cheese, beans, salsa, and jalapenos into the crock pot and give the mix a nice big stir to even everything out.
Turn the cock pot onto low (or high if you started late) and let it sit for a few hours, stirring occasionally. After a while everything will start to melt and bubble, creating a glorious cheesy goo to be enjoyed by all.
I usually leave the dip simmering in the crock pot and set it on the buffet table so it stays warm and gooey.
It’s that easy, kids. If you have improvements or other ideas please share them with us in the comments below!