Rotel Dip (American South)

american-southern-roteldip This cheesy Rotel Dip recipe features a few ingredient twists to give it a pop of flavour. Serve this popular dip with tortilla chips, warm bread, chicharones or vegetables for dipping.

1 lb lean ground beef
½ lb pork breakfast sausage or chorizo
1 small poblano pepper or jalapeno pepper, seeded and diced
1 small red bell pepper, seeded and diced
1 (10 oz) can Rotel tomatoes with chiles
1 (2 lb) block Velveeta cheese 1” cubes
1 cup half-and-half or light cream
1 8 oz chive and onion cream cheese, softened
2 Tbsp. taco seasoning
2 tsp. granulated garlic

To Serve:
tortilla chips
diced tomatoes
cilantro

In a large a heavy bottomed pot or deep saucepan over medium-high heat, cook ground beef and sausage with poblano and red bell pepper until browned and no pink remains, about 8-10 minutes. Drain excess fat from pot, leaving meat in pot. (Reserve a small amount of poblano and red bell pepper for garnishing.)

To the pot add Velveeta, Rotel, cream cheese, half and half and taco seasoning or chili powder and granulated garlic.

Cook over medium heat, stirring constantly until cheese has completely melted about 8-10 minutes. Cook just until completely heated through.

Serve immediately garnished with diced poblano and red bell pepper or Roma tomatoes and cilantro with tortilla chips for dipping.

Makes 16 servings.