16 oz. Velveeta Cheese
1 Cup Half and Half
1/2 tsp Cayenne pepper, Ground
2 tsp Paprika (the smoked varieties are great in this dip)
1 tsp Kosher Salt
1 Tbsp Olive Oil
1/2 lb ground beef
1/2 yellow onion, diced
3 tsp Texas Chili Seasoning
2 tsp Ground Cumin
juice of 1 lime (about 1 Tbsp)
tortilla chips, for serving
In a skillet, heat the olive oil. Add onion and “sweat” (cook till it is soft, without allowing it to brown) over medium heat until translucent. Add meat to onion and continue cooking, stirring frequently, until meat is fully cooked.
Cut brick of velveeta cheese into 1″ cubes, and add cheese, the meat-onion mixture, and all the remaining ingredients (except for tortilla chips) to a slow cooker. Cover the crock pot and cook on the low temperature setting for 2 hours, or on the high setting for 1 hour.
Lift the slow-cooker lid and stir mixture every fifteen minutes, until cheese is melted and ingredients are fully combined. Allow dip to continue to cook, undisturbed (that is, don’t lift the lid) on the low temperature setting for an additional 30 – 60 minutes, or for as much time as you have left before guests arrive. Season to taste with salt and pepper, if desired.
Serve with tortilla chips. Enjoy!
Recipe adapted from Lil Luna and Le Creme de la Crumb.