Ingredients:

  • 1 lb lean ground beef
  • 16 oz Velveeta processed cheese, cubed
  • 4 oz cream cheese, softened
  • 1 can (14.5 oz) Rotel diced tomatoes and green chilies, undrained
  • 1 tbsp hot sauce
  • 1/2 tsp garlic powder
  • 1/4 cup sour cream

Instructions:

  1. Sear the ground beef in your skillet over medium high heat. Cook for about 7-10 minutes until no pink remains and you hear a consistent sizzle.
  2. Drain the excess fat. Note: This is the most important step to avoid a greasy dip.
  3. Turn the heat down to low. This prevents the cheese from breaking.
  4. Stir in the cubed Velveeta and softened cream cheese. Fold continuously for 3-5 minutes until the mixture is velvety and no lumps remain.
  5. Pour in the undrained Rotel tomatoes. Note: The liquid in the can helps emulsify the cheese.
  6. Sprinkle in the garlic powder and stir in the hot sauce.
  7. Mix until the tomatoes are evenly distributed throughout the cheese.
  8. Remove the pan from the heat entirely.
  9. Stir in the sour cream. Mix gently until the color is a consistent creamy orange.
  10. Transfer to a serving bowl and serve immediately.