Ingredients:

  • 1 pound (454g) ground beef or ground sausage
  • 1 (16 ounce / 454g) block processed cheese (such as Velveeta), cut into 1-inch cubes
  • 1 (10 ounce / 283g) can Rotel diced tomatoes and green chilies, undrained
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) onion powder

Instructions:

  1. Cook ground beef or sausage in a large skillet over medium heat, breaking it up with a spoon, until fully cooked and no longer pink. Drain off any excess grease.
  2. Add the cubed Velveeta and the can of undrained Rotel tomatoes and green chilies to the skillet with the cooked meat.
  3. Stir occasionally until the cheese is completely melted and the dip is smooth and creamy.
  4. Stir in garlic powder and onion powder (if using).
  5. Serve hot, ideally in a slow cooker or chafing dish to keep it warm.