Tuesday, May 25, 2010

Dangerous Chili Cheese Dip

These recipes are all great! I can't wait to try them this summer, which is just around the corner.

So far, we've got a light fruity appetizer, two yummy salads (one green, one potato), a scrumptious sounding chicken entree, all accompanied by those wicked martinis.

I thought a hearty meat and cheese appetizer would do well with our outdoor dining menu, so I've chosen a favorite one which hails from Colorado cooks. It's also got a Southwestern kick. I hope you like it. Now, you can choose a name. Enjoy!


1 16-ounce box processed cheese
2 Tablespoons chopped, pickled jalapeno peppers
1 Tablespoon chili powder
1 teaspoon ground cumin
1 pound ground beef, cooked and drained
1/2 cup shredded Cheddar cheese
1 6-ounce can spicy tomato juice
Tortilla chips

Makes 4 cups. In large double boiler, melt cheese over low heat. Add peppers, chili powder, cumin, beef, and Cheddar cheese. Stir over low heat until well blended. If mixture is too thick, add tomato juice one Tablespoon at a time, until desired consistency is reached. Serve hot with tortilla chips.

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