Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 16 oz Velveeta processed cheese, cubed
  • 10 oz Rotel diced tomatoes and green chiles, undrained
  • 4 oz cream cheese, softened

Instructions:

  1. Heat 15ml olive oil in a large skillet over medium high heat.
  2. Add 450g ground beef, breaking it into small crumbles with a spatula, and cook until fully browned and sizzling.
  3. Drain the excess grease thoroughly. Note: Too much oil will make the dip split later
  4. Reduce the heat to medium low.
  5. Stir in 5ml garlic powder, 2.5ml smoked paprika, 2.5ml salt, and 1.25ml black pepper.
  6. Add 450g cubed Velveeta and 115g softened cream cheese.
  7. Stir continuously, scraping the bottom of the pan, until the cheese is a smooth, glossy liquid.
  8. Fold in 280g undrained Rotel tomatoes and green chiles.
  9. Stir for 2-3 minutes until the tomatoes are warmed through.
  10. Remove from heat immediately.