I’ve got serious Summer Fever. It feels as though it’s NEVER going to get here! I might as well prepare for it to make it feel like it’s closer. Summer…’Tis the season for dips, right? I feel like all summer long I always have various parties and events to attend that involve bringing a dish or snack to pass. My go-to, never-fail is always a tasty dip. This is a queso dip (“queso” means “cheese” in Spanish).
You need a block (32 oz.) of Velveeta cheese, an 8 oz. package of cream cheese, a 10 oz. can of Rotel (diced tomatoes and green chile), 1 can of cream of mushroom soup, and 1 lb. of ground beef or sausage (or a combination of the two!).
Brown the meat and set it aside. Cut up the Velveeta and cream cheese into cubes and put them in a crock pot. Pour in the Rotel and cream of mushroom soup (don’t add water to the soup). Let these ingredients melt and cook for an hour. Add the ground meat and let sit another 30 minutes before serving. Enjoy with tortilla chips!