Although March Madness doesn't start for another 10 days, it's not too early to start thinking about what you are going to make. Might I recommend this amazingly easy and sinfully delicious chili cheese dip? Seriously, this dip is so good I've made it twice and served it at two different parties.
Now if you know me, you'll know that I never make the same thing twice. I would also never serve a dish at one party and then serve it at another one with the same guests. However, this dip is just so good I had to make an exception for it. It comes together quickly and is a real crowd-pleaser. Both times I put it together the night before and reheated it in the oven right before the event. There's really nothing more to say except make it! Here's the recipe.
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 jalapeño, diced
1 pound ground sirloin beef
1 packet taco seasoning
1 (16 ounce) jar spicy salsa
2 cups shredded cheddar cheese
4 ounces cream cheese, cut into cubes
- Place the olive oil in a medium skillet over medium heat. Add the onions and saute until soft and fragrant about 5 minutes. Add the garlic and jalapeño and saute for 2 minutes more.
- Add the beef and brown breaking it up into pieces.
- Once browned, add taco seasoning and salsa. Bring to a simmer, and cook uncovered for 10 minutes, stirring occasionally. Drop the heat to very low. Stir in cheddar cheese and cream cheese and cook until just melted. Serve hot with tortilla chips.
- Dips, Appetizers
- North American