Lewis County Herald - Serving Hohenwald, Lewis County Tennessee Since 1898

As a child, friends and I loved Velveeta Dip. Back then, it was a can of Rotel, and one block of Velveeta cheese melted in a pan on the stove, and we were set for Saturday night movie snacks.

Because we could make dip and chocolate oatmeal cookies, we considered ourselves to be excellent cooks. (laughs)

This dip version is the grown-up version of my humble cheese dip from childhood, and it makes a terrific Super Bowl dip as well.

You can also substitute Nacho Cheese Dip instead of Velveeta, or add Sriracha sauce at the end to boost the heat. Enjoy!

Ingredients:

1 pound lean ground beef (90% lean)

1 medium onion, chopped

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes in sauce, undrained

1 cup frozen corn, thawed

3/4 cup water

1 can (2-1/4 ounces) sliced ripe olives, drained

3 teaspoons chili powder

1/2 teaspoon dried oregano

1/2 teaspoon chipotle hot pepper sauce

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

1 package (16 ounces) reduced-fat process cheese (Velveeta), cubed

Corn chips or tortilla chips

Directions:

1. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Transfer to a 4-qt. slow cooker.

2. Stir in beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin. Cook, covered, on low 4-5 hours or until heated through.

3. Stir in cheese. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with corn chips.

Yields 8 cups

Recipe: Sandra Fick

Photo: Taste of Home