yzftaco
Goofy-Goober
This cheese dip is so incredibly good it's worth making it..
I have a cousin who is very into being healthy, works out, eats right, just picks at food if it's not good for him, and even he could not resist going back for eighths. You just can't stop eating it..
you have been warned:
Serve with Chips and French bread cut into pieces... or put it on everything that sounds good with cheese.
Nacho Cheese Dip: (this recipe will make a lot)
1 1-Pound Ground Beef
1 Medium red onion (chopped)
2 Cloves Garlic (or 1 tablespoon jarred chopped garlic)
2 cans Campbell’s Cheddar Cheese Soup (without the water)
2 small cans evaporated milk
2 small blocks of Velveta mild Mexican cheese (cut into pieces for melting)
1 medium block of extra sharp cheddar cheese (cut into pieces for melting)
2 small cans sliced black olives
1 Regular size jar Pace hot chunky salsa
1 medium ripe red tomato diced
Brown ground beef along with the onion and garlic. Drain. Turn down heat to approx. 3 on burner. (medium)
Add 2 cans of Campbell’s Cheddar Cheese Soup and 2 cans evaporated milk. Stir
Add 2 blocks Velveta cheese. Stir.
Add block of cheddar cheese. Stir and turn down heat to 2. (medium low)
Continue to stir until all cheese has melted.
Add drained cans of black sliced olives, diced tomato and salsa.
Stir really good and leave on burner at 1 or 2 temp level to continue to heat until melted. Leave on stove for 45 minutes but continue to stir or it will burn on the bottom.
Transfer the entire pot of mix into a crock pot and leave on medium heat to serve. (stir occasionally)
Can be frozen if any left!!!
Enjoy!!
I have a cousin who is very into being healthy, works out, eats right, just picks at food if it's not good for him, and even he could not resist going back for eighths. You just can't stop eating it..
you have been warned:
Serve with Chips and French bread cut into pieces... or put it on everything that sounds good with cheese.
Nacho Cheese Dip: (this recipe will make a lot)
1 1-Pound Ground Beef
1 Medium red onion (chopped)
2 Cloves Garlic (or 1 tablespoon jarred chopped garlic)
2 cans Campbell’s Cheddar Cheese Soup (without the water)
2 small cans evaporated milk
2 small blocks of Velveta mild Mexican cheese (cut into pieces for melting)
1 medium block of extra sharp cheddar cheese (cut into pieces for melting)
2 small cans sliced black olives
1 Regular size jar Pace hot chunky salsa
1 medium ripe red tomato diced
Brown ground beef along with the onion and garlic. Drain. Turn down heat to approx. 3 on burner. (medium)
Add 2 cans of Campbell’s Cheddar Cheese Soup and 2 cans evaporated milk. Stir
Add 2 blocks Velveta cheese. Stir.
Add block of cheddar cheese. Stir and turn down heat to 2. (medium low)
Continue to stir until all cheese has melted.
Add drained cans of black sliced olives, diced tomato and salsa.
Stir really good and leave on burner at 1 or 2 temp level to continue to heat until melted. Leave on stove for 45 minutes but continue to stir or it will burn on the bottom.
Transfer the entire pot of mix into a crock pot and leave on medium heat to serve. (stir occasionally)
Can be frozen if any left!!!
Enjoy!!
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