Happy July! How did we get here so fast? At the same time, we are closer to Fall! Mild temps, open windows, crisp fresh air, all the feels going on here since it is currently 62 degrees F in my home.
My husband's birthday is in a couple of days, and I like to spend a few days leading up to it making all of his favorite things. This dip is one of his favorite things. He is a dipper from way back. He will dip, spread, slather and dunk, all things and into all things. I think he could eat ______ and dip for nearly every meal! And don't get me going on condiments, he has all of them, from every country and he is not afraid to try anything. I love that about him. So, with all of that said, we had chips and dip, and since we didn't eat nearly all of it, we put it in the freezer because it freezes like a dream. Take it out and microwave or heat on the stove to enjoy it again and again!
While you may not enjoy using or eating Velveeta, this recipe can't be made without it. This is not the time for real cheddar etc. I am sure you can find those recipes out there, but this one, this one is not it.
Here is ALL you need!
1 2lb block of Velveeta Cheese
1 24 oz jar of any salsa, we use chunky
1 lb. browned ground beef, seasoned or unseasoned we use my homemade Taco Seasoning
Set your slow cooker to low and add in your cheese, cut into chunks, salsa and drained ground beef. Place lid on and let it cook/warm for 2 hrs. You can stir at 1 hr. and then again at 2 hrs. Once the cheese is all melted and it is mixed thoroughly, put your slow cooker on the warm setting and enjoy it warm all night or day long!
NOTE: If you like your queso a bit thinner, add in 1/4 to 1/2 cup of milk. Stir it in and enjoy!
This is also awesome ladled over burritos or enchiladas! Freeze any you don't use!
Thank you for your never-ending support and friendship. I appreciate you and feel free to leave me your comments!
ENJOY!
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