Ingredients
Salsa:
- 1 (12-ounce) can stewed tomatoes with juice
- 4 to 6 cloves garlic
- 3 whole fresh jalapenos
- 1 whole medium white onion
- 2 to 3 tablespoons chopped fresh cilantro
- 4 to 6 fresh Roma tomatoes
- Kosher salt
- Fresh ground pepper
- 1/2 lime, juiced
Directions
Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.
- 1 1/2 pounds ground beef
- 1 large chopped onion
- 1 or 2 chopped jalapenos
- 1 tablespoon freshly chopped garlic
- Salt and pepper
- 2 pounds velveta cheese, cubed
- 1 can cream of mushroom soup
- 1/4 cup whole milk
- Tortilla chips
Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to slow cooker and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes
Photo: Spicy Cheese Dip Recipe
















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By GCgoodies
Little Egg Harb...
on April 29, 2012
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I have had this WONDERFUL crowed pleasing recipe for many years. All my friends and family ask for it for every occasion. I however suggest when making it after you put the meat in the crock pot heat your milk and soup together because it makes the cheese melt a bit faster. As time consuming as this recipe is it is one of the best dips ever. I also think making the salsa a day or 2 ahead helps speed up the time. My husband prefers the dip on day 2.
By allycatfavrecipes
on March 06, 2011
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This was my moms recipe, janet higgins and i was 2 when this came out. She is a great chef and you should try this recipe, i really like it!
By michaelcalcutt
Florence, SC
on February 04, 2011
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Have made this several times and is always a big hit!
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