One of Mike’s favorite foods ever on college football Saturday is cheesy beefy dip. 1 thing of Velveeta, a can of rotel and a pound of ground beef. As much as he enjoys it, I just really can’t bring Velveeta into our kitchen. Enter my quest to come up with something different yet similar…
I started experimenting years ago and have finally come up with a permanent substitute that passes the test with Mike, and the kids and I happen to enjoy too 🙂 And while not the “healthiest” thing out there, it is made from whole food, staples that I keep in my kitchen regularly. Pair it with some salty corn tortilla chips and you’ll satisfy that college football Saturday craving right away! Without reaching for the Velveeta!
- 1/2 lb of browned ground beef (I prefer grassfed, not only does it taste much better but it is so much leaner so you don’t have to drain tons of grease off the meat)
- 1 1/2 cups of shredded cheddar (I like to shred my own cheddar in my food processor so you don’t have to deal with that “anti-clumping agent” they add to the shredded cheese you get at the store)
- 1 c of medium salsa (pick a fresh pico de gallo from the deli or a jarred version with no added sugars)
- 1 heaping tablespoon of sour cream (or plain greek yogurt if you don’t use sour cream)
- Brown your ground beef and drain the grease.
- Either in the same pan, or in a saucepan, mix all the ingredients together over medium low heat. Stir often so it doesn’t stick.
- Once its bubbling and clearly heated through, grab a chip and taste it. The beauty of this recipe is how flexible it is. If its too spicy, add a little more sour cream or yogurt. If it’s not cheesy enough, add a little more shredded cheddar.
- Enjoy with corn tortilla chips, or whatever your favorite is!