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dan's roasted red pepper nacho cheese dip

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

My husband insisted on making this appetizer for New Years, I merely was the Sous Chef & photographer. He chose Premium Beef, & the name brand cheese, although others may be used, but he has this thing about fat, & preferred to use Ground Round only. This is one of his favorite New Years Appetizers, & the first time he has actually made it himself. We were both very proud of the results & the flavor. I am sure you will be too. Although expensive it is very good. You may opt to use a cheaper cut of ground beef and an off brand of cheese to cut back on the cost, the choice is up to you.

►
(1 rating)
yield serving(s)
prep time 30 Min
cook time 1 Hr 45 Min
method Slow Cooker Crock Pot

Ingredients For dan's roasted red pepper nacho cheese dip

  • 3 lb
    velveeta cheese cubed
  • 1 lb
    lean pork sausage, good quality
  • 1 can
    green chilies, 7 ounces
  • 1 can
    cream o mushroom soup, undiluted
  • 1 can
    rotel diced tomatoes, undrained
  • 1 jar
    roasted red peppers, drained & chopped, optional
  • 2 lb
    ground round, may use chuck or reg beef

How To Make dan's roasted red pepper nacho cheese dip

  • 1
    Cube the Velveeta Cheese into medium size cubes and set aside till needed.
  • 2
    Add both the Ground Round and Pork sausage to a medium size skillet and cook over medium high heat.
  • 3
    Cook meats until browned, but remove excess liquid that accumulates. Note although we used Ground Round there was still an excess accumulation of fat. Removing the fat keeps the dip nice and thick.
  • 4
    Chop onion & Roasted red peppers if using into medium size pieces.
  • 5
    Add the cooked ground meat along with the chopped roasted peppers, undrained chilis, & diced tomatoes, cream of mushroom soup. I USED A 6 QUART CROCK POT.
  • 6
    Add the cubed Velveeta and diced onions. Stir and mix together with a large spoon.Follow Manufactures Direction for cooking. I cooked on high for 1 hour, then removed lid and stirred. Then cooked an additional 45 minutes till cheese was melted and mixture was thick and rich. Depending on your crock pot may require MORE OR LESS TIME AS NEEDED.
  • 7
    Serve with chips of choice as well as optional sliced pickled jalapeno's if desired. notice how thick rich and cheesy the dip is. Add chips & a few friends & ENJOY.
  • 8
    NOTE: ONCE DIP IS READY TURN TO WARM SETTING. BE AWARE OF ANY CONDENSATION THAT FORMS ON LID IF LEAVING FOR AN EXTENDED PERIOD OF TIME AS THIS MAY DILUTE YOUR DIP.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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