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Monday, June 20, 2011

Beef and Cheese Dip

We were so fortunate to have a loving, older couple to care for Brent until he was old enough to  go to school.  It was like having grandparents to care for him.  It was a joy for me to go to their home each week day.  I, too, was learning a great deal about life from them.  There was always a good lunch prepared for the children as well as many times an evening meal for the couple's daughter and family who had a very busy life.  One evening when I picked up Brent, there was a wonderful aroma coming from the kitchen.  Mrs. Pritchett had prepared what she called Chili Cheese Dip for her family and was kind enough ot share her recipe.  She would always add a can of Hormel Chili without beans to the dip.  We now prefer the dip without the can of chili.  This is a dip that you can add more ingredients of your choice if you desire to do so.  

                                                       Beef and Cheese Dip

2 lbs. of ground chuck
1 lb. of Velveeta Cheese
1 - 10 oz. can of Rotel Original diced tomatoes & green chilies  

Place ground chuck in a large boiler and cook over medium heat.  As meat is cooking, press down on meat with a fork, so that all of the meat will be in very small pieces.  Cook until done and then drain.  Add Rotel tomatoes and Velveeta Cheese in chunks.  Continue to stir until all of the cheese is melted. 

Serve with Frito Scoops, Tortilla Chips, Sour Cream, Chopped Tomatoes, Jalepeno Peppers, or whatever you would like.  My favorite way to eat the dip is with Tortilla Chips and Sour Cream.

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