Super Ed's Rotel Dip
Out at the hunting camp, Ed, one of our hunting buddies, would make this dip after a morning hunt. We would gobble it down and almost forget about lunch! Nowadays, I make this dip at just about every gathering we have. It's really a big hit with the guys.
Out at the hunting camp, Ed, one of our hunting buddies, would make this dip after a morning hunt. We would gobble it down and almost forget about lunch! Nowadays, I make this dip at just about every gathering we have. It's really a big hit with the guys.
- Carbohydrate 3.08775083333333 g
- Cholesterol 106.26 mg
- Fat 35.15589 g
- Fiber 0.775041684508324 g
- Protein 24.8232541666667 g
- Saturated Fat 19.2698980416667 g
- Serving Size 1 1 Serving (142g)
- Sodium 722.615583333333 mg
- Sugar 2.31270914882501 g
- Trans Fat 2.21314395833334 g
- Calories 428 calories
Step-by-step
- In a large skillet, brown the sausage or hamburger until no longer pink.
- Drain off the fat.
- Add the chopped fresh vegetables to the meat and cook until soft.
- While meat is browning, add cubbed cheese to microwave safe container and nuke in one minute intervals until cheese is melted.
- Add Rotel tomatoes, meat and vegetable mixture, and seasoning to the cheese.
- Stir until smooth.
- Adjust seasonings.
- Serve hot with Tortilla Chips.
Operating on a strict budget requires stretching rich ingredients without sacrificing flavor. This warm cheese dip uses a one-pound base of ground meat to fortify a massive thirty-two-ounce block of processed cheese, yielding enough food for a crowd of twelve for minimal cost. When browning the sausage or hamburger in the skillet, drain the rendered fat thoroughly through a colander before combining the meat with the vegetables. Excess grease prevents proper emulsification, resulting in an oily pool sitting atop the cheese rather than a cohesive sauce. Fresh aromatics like onions, bell peppers, and celery need five to seven minutes of pan time to sweat completely, losing their raw crunch and blending smoothly into the thick mixture. Microwaving the cubed cheese in one-minute bursts prevents scorching, which happens easily if the heat is applied continuously without stirring between intervals. Draining the ten-ounce can of diced tomatoes is mandatory; excess liquid from the tomato can will break the melted cheese structure, turning a velvety consistency into a watery sauce. Leftovers store safely in an airtight container in the refrigerator for up to four days. Reheating chilled cheese dip requires low, gentle heat on the stovetop alongside a tablespoon of milk to restore the original creamy texture without burning the dairy solids on the bottom of the pan.
