Football season is finally over, and that is always a bit saddening, but at the same time great as that indicates that we are closer to nicer weather. Game day was always a fun time for us. I always made some pretty comforting food, and one of the simple things I make is a simple cheese dip, or what I simply call queso. It is so basic, but everyone always loves it. Simple Velveeta cheese, yes, I go there, and a can of ro-tel. Yes, it doesn’t get any easier than that.
Seeing that we got invited to a Super Bowl party, I wanted to jazz things up a bit and create what I am calling a loaded bacon cheeseburger dip. Let me just say that I was taking a gamble on this one, but whoa was it awesome, and I know my wife, and f
riends would totally agree.
It is not the prettiest of dips, but it very well could be one of the better dips I’ve created.
Let’s get started.
Ingredients:
- 1 lb Velveeta cheese, cut into cubes
- 1 lb Sharp cheddar cheese, shredded
- 3 tbsp corn starch
- 1 lb ground chuck, cooked, fat drained
- 5 oz evaporated milk
- 1/4 cup of milk
- 12 oz Nueske’s bacon, or your favorite, cooked and crumbled
- 1 poblano chili, roasted, seeds and skin removed, chopped
- 1 serrano chili, roasted, seeds and skin removed, chopped
- 14.5 oz can of diced tomatoes with green chilies
- 4 green onions, diced
- 3/4 cup of white onion, diced
- 1/2 cup fresh cilantro, chopped
- 2 tbsp ketchup
- 2 tbsp yellow mustard
- Tortilla chips
Start by preparing your ingredients. Roast the chili peppers in a preheated 400 degree oven for about 20 minutes, or until the skin begins to char. Once charred, place them in a sealable bag, and let them steam. Remove, then carefully peel off the exterior of the skin. Discard, then slice open, remove seeds, and chop. Set aside.
When everything is cooked, add the cheeses to a large mixing bowl, and toss in the corn starch to lightly coat the cheese. This helps stabilize the sauce.
Get a medium sized pot on the stove, on medium heat. Add the remaining ingredients, with the exception of the tortilla chips, and stir, cooking on a medium, to medium-low heat until the cheese is fully melted and everything is warmed through.
The end result is something out of this world. It is everything, and more, of what you would expect with a loaded bacon cheeseburger, but in dip form. The danger here is once you start, it’s hard to stop eating this. Fortunately I was able to walk away from the bowl, realizing I was making this for my wife, and the party. Â If you are looking for a fun dip to make, just for your friends and family, or any party, give this one a shot.
Loaded Bacon Cheeseburger Dip
Ingredients
- 1 lb Velveeta cheese cut into cubes
- 1 lb Sharp cheddar cheese shredded
- 3 tbsp corn starch
- 1 lb ground chuck cooked, fat drained
- 5 oz evaporated milk
- 1/4 cup of milk
- 12 oz Nueske’s bacon or your favorite, cooked and crumbled
- 1 poblano chili roasted, seeds and skin removed, chopped
- 1 serrano chili roasted, seeds and skin removed, chopped
- 14.5 oz can of diced tomatoes with green chilies
- 4 green onions diced
- 3/4 cup of white onion diced
- 1/2 cup fresh cilantro chopped
- 2 tbsp ketchup
- 2 tbsp yellow mustard
- Tortilla chips
Instructions
- Start by preparing your ingredients. Roast the chili peppers in a preheated 400 degree oven for about 20 minutes, or until the skin begins to char. Once charred, place them in a sealable bag, and let them steam. Remove, then carefully peel off the exterior of the skin. Discard, then slice open, remove seeds, and chop. Set aside.
- When everything is cooked, add the cheeses to a large mixing bowl, and toss in the corn starch to lightly coat the cheese. This helps stabilize the sauce.
- Get a medium sized pot on the stove, on medium heat. Add the remaining ingredients, with the exception of the tortilla chips, and stir, cooking on a medium, to medium-low heat until the cheese is fully melted and everything is warmed through.
- The end result is something out of this world. It is everything, and more, of what you would expect with a loaded bacon cheeseburger, but in dip form. The danger here is once you start, it’s hard to stop eating this. Fortunately I was able to walk away from the bowl, realizing I was making this for my wife, and the party. If you are looking for a fun dip to make, just for your friends and family, or any party, give this one a shot.