Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 8 oz cream cheese, softened
  • 2 cups shredded sharp cheddar cheese
  • 4 oz Greek yogurt
  • 1 can (14.5 oz) Rotel (Diced Tomatoes & Green Chilies), undrained
  • chopped fresh cilantro for garnish

Instructions:

  1. Brown the lean ground beef over medium-high heat, stirring frequently to break the meat into small crumbles until mahogany-colored and no pink remains.
  2. Drain any excess fat thoroughly using a colander, then stir in the garlic powder and smoked paprika until fragrant.
  3. Reduce heat to medium-low. Add the softened cream cheese and stir until integrated into a smooth sauce.
  4. Gradually fold in the shredded cheddar cheese, stirring constantly until the consistency is glossy and uniform.
  5. Stir in the Greek yogurt, mixing well to ensure the dip is velvety.
  6. Pour in the undrained Rotel and stir on low heat for 3–5 minutes until the dip is steaming and flavors have melded.
  7. Remove from heat immediately to prevent the cheese from breaking.
  8. Garnish with chopped fresh cilantro if desired.