Thought of the Day!
Football season is upon us! Fall is in the air. Time for hearty dips and spicy chili to warm us up from the inside, out!
Here's a few recipes that are sure to be a hit with your favorite armchair quarterback.
Velveeta® Spicy Cheeseburger Dip
1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/2 lb. ground beef, cooked, drained
1/2 cup sliced green onions
Mix all ingredients except onions in large microwaveable bowl.
Microwave on HIGH 5 min. or until Velveeta is completely melted, stirring after 3 min.
Stir in onions.
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Baked Onion Dip
2 medium sweet onions, finely chopped (about 2 cups)
1 pkg. (6 oz.) Hickory Smoked Pasteurized Process Swiss and Cheddar Cheese, shredded
1/2 cup Mayonnaise
1/4 cup Real Bacon Bits
1/2 tsp. hot pepper sauce (optional)
1/4 cup Grated Parmesan Cheese
Preheat oven to 350°F. Mix onion, process cheese, mayo, bacon bits and hot pepper sauce until well blended. Spoon into lightly greased 1-quart baking dish or 9-inch pie plate. Sprinkle with Parmesan cheese. BAKE 15 minutes or until lightly browned and bubbly. Serve as a hot dip with crackers.
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Cheeseburger Chowder
1 pound lean ground beef
2 medium potatoes, peeled and cubed, about 2 cups
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons chopped green pepper
1 tablespoon beef bouillon granules or beef base
1/2 teaspoon salt
1 1/2 cups water
2 1/2 cups milk
3 tablespoons flour
1 cup shredded sharp Cheddar cheese
In a 3 to 4-quart saucepan brown beef. Drain off excess fat. Stir in cubed potatoes, chopped celery, chopped onion, chopped green pepper, bouillon or base, salt, and 1 1/2 cups water. Cover and bring to a boil; reduce heat and simmer until vegetables are tender, about 15 to 20 minutes.
Blend flour with 1/2 cup of milk. Add to saucepan along with the remaining 1 cup of milk. Cook and stir until thick and bubbly. Add cheese; heat and stir until cheese is melted.
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