It has been suggested that I make something gluten-free (“GF”). My sister partakes in the diet, as do several friends. If you’ve been here for any length of time, you know that I’m a gluten fan. I don’t always eat it, but it’s never a conscious thing.
I should go back through and re-tag things as GF–start a new category for those of you who really want to get down on it. Since I certainly don’t specialize, I do follow several blogs who do, or at least do way more often than me. Here are a few of my favorites:
And just because I don’t want to disappoint, this gem was made for New Years. It’s also conveniently GF. Coincidence? I think not. I’d really prefer to call this “straight to your ass” dip or “what New Years resolutions?” dip, but it doesn’t quite roll off the tongue. I have a ridiculous soft spot for Velveeta. I have a hard time calling it cheese when it’s shelf stable and in the candy aisle, but I have zero qualms downing its melty goodness. It’s its preferred form [I have it on good authority that it makes great fishing bait in its solid form]. I grew up on Velveeta mac. I have been known to melt cubes of it in chili. This, however, is best of both worlds.
It would be great for whatever football game you’re watching, or a party where you want to watch everyone stare at it with a side eye, not wanting to be the one digging into a vat full of cheese. Don’t worry, you won’t bringing any home. People eventually give in to temptation. This bowl was practically clean when I left the NYE party. Now that is embracing the new year.
Inspiration: Damn Delicious
- 16oz Velveeta cheese, cubed
- 16oz ground beef
- 1/2 cup chile verde
- 1/2 cup roasted green chiles
- 14oz (or one can) diced tomatoes
- 4oz Monterrey jack cheese, shredded
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Olive oil
- Crudités, chips, or sliced baguette for serving
Brown the ground beef with the cumin and chili powder in a splash of olive oil in a large skillet with high walls or a Dutch oven. Drain and set aside. Add the cubes of Velveeta to the same pan, stirring often until it melts. It’ll burn if you don’t stir it. No one wants burnt Velveeta. Add the chile verde salsa, green chilies and tomatoes. Don’t drain the tomatoes. You want the liquid to help thin out the dip. Stir to combine. Add the the Monterey Jack cheese and ground beef. Stir until all cheese is melted. Sprinkle with fresh cilantro before serving. Serve warm. It may thicken too much as it cools. Reheat as necessary to maintain the liquid cheesy goodness.