Rotel Dip without that nasty velveeta cheese-like product. | Jake Widmann

Jake Widmann

Name: Rotel Dip without that nasty velveeta cheese-like product.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; El Guapo Garlic Powder; SIGNATURE SELECTS Chili Powder; Bob's Red Mill Dark Rye Flour, Organic; SIGNATURE SELECTS Tomatoes, with Garlic & Olive Oil, Petite Diced; MMD 80% Lean 20% Fat Ground Beef Patties; Jalapeno Pepper; O Organics Milk, Low Fat, Organic; Tillamook Medium Cheddar Cheese; Challenge Butter, Unsalted, European Style; Organic Onion; Green Bell Pepper

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Rotel Dip without that nasty velveeta cheese-like product.

Serves 615 mins prep30 mins cook

A homemade Rotel-style dip using real cheese and fresh ingredients, avoiding processed cheese products. Perfect for a family of 6, with enough leftovers for lunch.

0 servings

What you need

tsp salt

pepper

tsp garlic powder

tbsp chili powder

tbsp flour

SIGNATURE SELECTS Tomatoes, with Garlic & Olive Oil, Petite Diced

can canned diced tomatoes

MMD 80% Lean 20% Fat Ground Beef Patties

lb ground beef

jalapeno pepper

cup milk

cup cheddar cheese

Challenge Butter, Unsalted, European Style

tbsp unsalted butter

yellow onion

green bell pepper

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Instructions

1.) Add ground beef, peppers and onions to a large pan. Cook until beef is browned. Chop into small chunks.
2.) Remove everything from the pan, leaving behind the beef drippings and juices. Add in butter. Once melted, whisk in the flour.
3.) Once flour and butter have formed a roux pour in your milk. Whisk until roux is fully incorporated into the milk. Add in tomatoes, chili and garlic powder and season with salt and pepper.
4.) Stir in cheese until fully mixed in and smooth. Add in beef mixture and stir. Rewarm.
5.) Serve with rice, noodles, or just eat as a dip with chips! Enjoy!

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