Everybody loves a good cheese dip. This one is a little different, but is so good. I found the recipe on an Atlanta Gas Light calendar that was published by their home economists. Which means that it was tested many times before it was published. I have a great cookbook published by the Atlanta Gas Light Company that so far has not produced anything but good food. My point is that these are tried and true recipes.
This is not a very healthy recipe. There are ways to make it a better choice. Instead of using chips and eating as a snack use tortillas heated in the microwave as a base. Add the cheese dip then top with lettuce, tomato and guacamole. And try to limit yourself to one serving. It is really hard to stay with one serving when it is so good. My students thoroughly enjoyed it and even wanted to make it the next day, but two recipes fed the whole class. Plus we have more complicated recipes to move on to!
One recipe is enough for about 10 servings. And watch out you will find yourself making this quite often!
- 1 8 ounce pkg. Velveeta Mexican Cheese ( I use the hot)
- 1 small can Castleberry Hot Dog Chili ( This may be hard to find. I have tried other chili, but the end product is just not the same. Don’t use Hormel especially with beans)
- 1 can original Rotel tomatoes
- 1 lb. ground beef browned and drained
In a microwave safe 2 1/2 quart casserole dish melt velveeta cheese that has been cubed for about 2 minutes. Be careful because the cheese will burn around the edge in the microwave. Stir in tomatoes and chili. Heat for about 2 minutes. Add ground meat that has been browned and drained. Microwave until the cheese dip is hot which is about 2 – 4 minutes. This can also be heated in the slowcooker.
The Teacher Cooks