I first shared a version of this dip in February of this year. It was Super Bowl Sunday and also the first time I actually shared my blog on social media. It was my “big reveal” and I was TERRIFIED.
I had talked about starting a blog to some of closest friends and family for quite a while, but actually sharing it with people? It was hard. I had been posting secretly for a month prior, just getting a feel for blogging, but taking the leap of making my blog public felt really scary. Soon enough though, I just felt really liberated by it. It got easier all the time to post things and share them with you. It’s funny for me to remember how scared I felt back then because now it’s second nature to me to post, share, bombard you, whatever. I’ve learned so many things and when I look back at those early posts and see growth, little bits at a time, that makes me excited and pushes me to keep going.
Now, about the dip. The original is actually my Main Taste Tester’s recipe. I always saw how much everyone loved it but I also like to complicate things. I’m not the biggest fan of that jarred queso and I really wanted to make it creamier and heartier, with more layers of flavor. I also wanted to make a crock pot version instead of baking it in the oven, watching everyone burn their tongues on it, and then having to re-heat it again when it cooled off. You’ll notice I didn’t include a serving suggestion. That’s because although it makes a lot of dip, It doesn’t take long for a few people to take it all down. This is one of those things that you keep trying “just one more bite” of until the whole dish is gone.
Meaty & Cheesy Man Dip II
- 1 lb. lean ground beef
- 1 large block Velveeta cheese (907 g.)
- 1 small jar salsa (430 ml.)
- ½ white onion, diced
- ½ bunch green onion, diced
- 3 tbsp. low-sodium taco seasoning
- ½ tsp. crushed red chili pepper
- Chips for serving
Cook your beef in a medium pan over medium heat until it is browned and cooked through. Drain any fat. Pour the beef into your crock pot. Dice your Velveeta into cubes and add it to the crock pot, along with all remaining ingredients. Turn the crock pot on low. Cook for 2 hours or until cheese is melted and everything is well combined. Stir the dip and turn to warm. Stir occasionally if needed.