DAN'S ROASTED RED PEPPER NACHO CHEESE DIP
My husband insisted on making this appetizer for New Years, I merely was the Sous Chef & photographer. He chose Premium Beef, & the name brand cheese, although others may be used, but he has this thing about fat, & preferred to use Ground Round only. This is one of his favorite New Years Appetizers, & the first time he has...
Provided by Rose Mary Mogan
Categories Meat Appetizers
Time 2h15m
Number Of Ingredients 7
Steps:
- 1. Cube the Velveeta Cheese into medium size cubes and set aside till needed.
- 2. Add both the Ground Round and Pork sausage to a medium size skillet and cook over medium high heat.
- 3. Cook meats until browned, but remove excess liquid that accumulates. Note although we used Ground Round there was still an excess accumulation of fat. Removing the fat keeps the dip nice and thick.
- 4. Chop onion & Roasted red peppers if using into medium size pieces.
- 5. Add the cooked ground meat along with the chopped roasted peppers, undrained chilis, & diced tomatoes, cream of mushroom soup. I USED A 6 QUART CROCK POT.
- 6. Add the cubed Velveeta and diced onions. Stir and mix together with a large spoon.Follow Manufactures Direction for cooking. I cooked on high for 1 hour, then removed lid and stirred. Then cooked an additional 45 minutes till cheese was melted and mixture was thick and rich. Depending on your crock pot may require MORE OR LESS TIME AS NEEDED.
- 7. Serve with chips of choice as well as optional sliced pickled jalapeno's if desired. notice how thick rich and cheesy the dip is. Add chips & a few friends & ENJOY.
- 8. NOTE: ONCE DIP IS READY TURN TO WARM SETTING. BE AWARE OF ANY CONDENSATION THAT FORMS ON LID IF LEAVING FOR AN EXTENDED PERIOD OF TIME AS THIS MAY DILUTE YOUR DIP.
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