Browsing Tag

bean dip

Velveeta-Chili Dip

January 13, 2012
If you’re anything like us, chances are you’re going to spend at least a little bit of time watching a football game (or four) on Saturday and Sunday. And if you’re really like us, you’ll probably find yourself standing and shouting at the TV while watching the Broncos game on Saturday night.
When we’re particularly interested in one of the games, I like to make things a little more exciting by preparing a few traditional football eats. And while I wish I could say this dip was a healthier version of the original, that’s just not true. Every time we buy Velveeta at the store (which is only to make this dip and a rare occasion) I cringe a little. But it’s one of Joey’s favorites and a compromise made for marriage, if you will.
This recipe came to me via my mother-in-law, Lisa. It’s a little different than the traditional Velveeta-Rotel dip that’s quite popular. And Joe loves this version because it has a lot of substance (aka meat) in the form of an entire pound of ground beef.
While I wouldn’t recommend making this often, it’s a fun and easy way to celebrate some of the big games coming up in the weeks ahead. Go Broncos!
Velveeta-Chili Dip
Ingredients
*1 block of Velveeta cheese 
*1 standard-size can (14-ounces I believe?) Hormel Chili with Beans
*1 lb. ground beef, browned and crumbled
*1 (8-ounce) bottle Ortega mild taco sauce 
Instructions
*Place all the ingredients in a 4- to 5-quart slow cooker over low heat until cheese is melted. Stir to evenly combine. Serve with tortilla chips or, if you’re trying to be a little healthier, veggie dippers. Makes enough for a crowd. 
Happy Cooking!
Madison

Caramelized Onion Bean Dip

October 10, 2011

A couple weeks ago when Joey asked how I wanted to celebrate my birthday weekend, the answer was simple. All I really wanted to do was watch the Gators play football and have a weekend filled with relaxing, exercising, and eating some great tailgating food.

For Joey, that meant me making his mom’s cheesy beef dip. I’ll admit that I had a hard time buying Velveeta at the store, but seeing his face light up when I served it for the game was priceless.

For me, tailgating food means lots and lots of raw veggies served with some type of hummus/bean dip and maybe something sweet on the side. So when I saw Jenna’s recipe for White Bean Dip with Pita Chips, I got to making my shopping list.

When I actually arrived at the store, the red onions were calling my name. I figured anything and everything tastes better with caramelized onions, including bean dip. So my version is slightly varied from the original I was inspired by. The results were outstanding, with a sweet-savory flavor profile and smooth consistency. And it makes a lot of dip, so be prepared to have leftovers or enough to serve a group!

Caramelized Onion Bean Dip
Adapted from Jenna at Eat Live Run  


Ingredients
*1/2 medium red onion, thinly sliced
*2 tablespoons olive oil
*2 cloves garlic, chopped
*Juice from 1/2 lemon
*1/2 teaspoon salt
*1/4 teaspoon ground black pepper
*1/2 teaspoon paprika
*1/2 teaspoon ground cumin
*2 (15-ounce) cans white beans (cannellini beans), rinsed and drained

Instructions
*In a large nonstick skillet, heat the olive oil over medium heat. Add the onion to the skillet and cook for 15 to 20 minutes, or until the onions are softened and caramelized, stirring frequently.
*Add the garlic to the pan during the last three to four minutes of cooking. Remove from heat.
*Transfer the caramelized onion mixture to the bowl of a food processor. Add in the lemon juice, salt, black pepper, paprika, cumin and beans. Process until mixture is smooth, about three minutes, adding extra oil if necessary to reach desired consistency. Serve with fresh veggies or pita chips. To store, transfer to an airtight container and keep in the refrigerator.

Happy Cooking!

Madison

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