Ingredients:

  • 1 lb lean ground beef
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 16 oz Velveeta, cubed
  • 4 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1 can (14.5 oz) Rotel diced tomatoes and green chilies
  • 1/4 cup milk
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Brown the ground beef in a skillet over medium-high heat. Cook until no pink remains, stirring frequently to break up clumps. Drain any excess fat.
  2. Stir in garlic powder and salt during the last 2 minutes of browning.
  3. Reduce heat to medium-low. Add the cubed Velveeta, softened cream cheese, and shredded sharp cheddar. Stir constantly in a circular motion until the cheeses have merged into a cohesive, velvety mass.
  4. Pour in the entire can of undrained Rotel tomatoes and chilies. Continue to stir until the mixture is fully integrated and bubbling slightly.
  5. If the dip feels too thick, whisk in milk one tablespoon at a time until it reaches your desired consistency.
  6. Remove from heat and garnish with fresh cilantro.