I thought a Velveeta-y cheese dip would be a fun thing to bring to a party, given the recent (gasp!) Velveeta shortage of 2014 (had almost a whole small package in the house because I only needed 2 oz for the mac and cheese). I didn’t want to make a trip to the store, and what I had in my house was grassfed beef and the components for homemade salsa. I thought the contrast between those and trashy Velveeta was kind of hilarious, so the term “hipster dip” was born. It was really good, too. Next time, clearly throwing in a little PBR (beer cheese!) would put it over the top.
about 1 cup salsa (just use what veggies you have on hand – I basically used onion, tomatoes, garlic, a little hot and bell pepper and cilantro)
one small package Velveeta, minus 2 oz (you could use the whole package), cubed
8 oz ground grassfed beef
1 onion, chopped
taco seasoning (I like Penzey’s) or cumin
salt and pepper
splash olive oil
about 4 oz shredded light mozzarella (optional: I was trying to use up some that was in the fridge)
Heat oil in pan. Add onion and cook until soft. Add ground meat and brown. When the meat is almost brown, season with salt, pepper and taco seasoning.
Dump meat mixture, cheeses and salsa into a crock pot and stir. Cook on high until bubbly – keep stirring occasionally until smooth. Once dip is at a smooth(ish) consistency and rather warm, turn to low and serve in crock pot with tortilla chips.