Well folks, football season is upon us, along with all the accompanying snacks... hot wings, tater skins, pigs in a blanket, and of course all of the different chips and dips, my favorite being the Bob Armstrong dip.
Ingredients for the "Bob" dip:
2 lbs. Velveeta Cheese
1 10 oz. can of Rotel
1/4 lb ground beef
1 cup of Guacamole
Step 1) Mix together the Ground beef and Taco seasoning (I recommend getting your hands dirty).
Step 2) In a small saucepan, cook the meat over medium heat for about 8 minutes, or until fully cooked, breaking apart the meat as it cooks. Drain the fat and set aside.
Step 3) Melt the cheese... here you have two options:
Option 1: In a medium pot, heat the cheese on the stovetop over low to medium heat. Stir continuously, and be sure to stir the bottom so as not to burn any of the cheese.
Option 2: Place the cheese in a microwave-safe bowl and heat the cheese in the microwave for 30 seconds, stir, heat for another 30 seconds, stir, and continue this process until the cheese is melted.
Step 4) Open the can of Rotel, drain the liquid, and add to the cheese. Stir to combine. Add the meat to the cheese mixture and stir to combine.
Step 5) Plop the dollop of guacamole on top of the cheese mixture and serve. You may wish to mix in the guacamole, or allow guests to combine the ingredients as they dip.
* Taco seasoning mixture:
1 teaspoon Chile powder
1 teaspoon Cumin
1 teaspoon Paprika
1 teaspoon Onion Salt
1/2 teaspoon Salt
1/2 teaspoon Cayenne pepper
1/2 teaspoon Garlic powder