Get your party started with this sensational spicy cheese dip. This version of the ever-popular Rotel and cheese dip is a Mississippi favorite. The dip includes ground beef, whole kernel corn, and cooked rice. It's a hearty dip, great for a Super Bowl bash or tailgating.
It's a versatile recipe as well. Leave the beef out and add browned spicy sausage or chorizo. Or omit the rice, corn, and mushrooms and add diced sauteed sweet red or green bell peppers and onions. Prepare the dip and serve it hot from a crock pot set on low or keep it warm in a chafing dish. If you can't find Ro-Tel tomatoes, use about 2 1/2 cups of thick, chunky salsa (mild or hot).
- 2/3 cup uncooked long-grain white rice
- 1 1/2 pounds ground beef
- 2 (10-ounce) cans tomatoes with green chilies (drained, Ro-Tel)
- 2 (4-ounce) cans chopped mild green chili peppers
- 1 pound Velveeta cheese
- 1 (4-ounce) can mushrooms (or more, drained)
- 1 (12-ounce) can whole kernel corn, drained (or 1 1/2 cups frozen cooked corn)
- Cook the rice on the stovetop or in a rice cooker following the package directions. Fluff with a fork and set aside.
- Heat the vegetable oil in a skillet over medium heat. Crumble the ground beef into the skillet and cook until the meat is no longer pink, stirring constantly. Drain and set aside.
- Slice the Velveeta cheese into small cubes or shred it coarsely with a food processor or box grater.
- In a medium saucepan over medium-low heat, heat the cheese, tomatoes, and the green chili peppers. Cook until the cheese has melted, blending well.
- Add the browned ground beef, mushrooms, corn, and the cooked rice.
- Transfer the dip to a crock pot or chafing dish and serve hot.
- Serve the dip with vegetable sticks, cubed French bread, bagel chips (see below), pita chips, tortilla chips, or crackers.
Velveeta cheese is a processed cheese food similar to American cheese. It's an excellent choice for dips because of its smooth, creamy texture when melted. If you can't find Velveeta cheese, make this homemade Velveeta substitute. Or replace the Velveeta cheese with 8 ounces of cream cheese and 8 ounces of a shredded Mexican cheese blend.
It's easy to make bagel chips at home. Chill four plain, unsliced bagels. Slice the chilled bagels into thin rounds and arrange the pieces on parchment paper-lined baking sheets. Brush the slices with melted butter or olive oil and sprinkle lightly with garlic salt or another kind of seasoning, as desired. Bake in a preheated 325 F oven for about 16 to 20 minutes, or until just lightly browned. Cool the bagel chips on a rack and then transfer them to a container. Cover tightly until serving time.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||5 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||2 g|