Amye’s Smoky Cheese Dip


If you visit Not Just Sunday Dinner often you know that my new obsession is chipotle peppers in adobo sauce.  I believe I could chipotle peppers to just about anything and love it!

Cheese dip is one of the first things I made as a young cook.  Everyone loves cheese dip.  Over the years I have used a total of three different recipes.  My first recipe was pretty simple, some Velveeta, some sharp cheese, a can or Rotel, ground beef and sausage.  A few years back I switched up my recipe to the Queso dip that you’ll find here on NJSD.  I still love that dip but there can be picky eaters that don’t like the spinach.  They drive me crazy, but they do exist!  Not that the Queso dip needed any improvement,  it is perfect just they way it is (to me).  However, I was really craving the smoky flavor of chipotle in a cheese dip, so I started experimenting.

What I have come up with is a huge hit at our house!  The number of chipotle peppers is totally up to your taste.  If I were not feeding others I might possibly add more than this recipe suggest.

Amye's Smoky Cheese Dip
  • 1 lb. ground beef
  • 1 lb. sausage
  • 1 medium onion, chopped
  • 1 tbsp. minced garlic
  • 1-2 tbsp. olive oil
  • 2 lb. Velveeta, cubed
  • 1 lb. Pepper Jack cheese, cubed
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • ⅛ tsp. cayenne pepper
  • 2 c. milk
  • 1 can Rotel, undrained
  • 2 - 3 chipotle peppers (or to taste) in adobo sauce, seeds removed and chopped fine
  • ½ tbsp - 1 tbsp. adobo sauce from the can of chipotle peppers, or to taste
  1. Brown ground beef and sausage in a skillet. Drain and pour the beef and sausage into a slow-cooker.
  2. In the skillet, add oil and saute onion until soft. Add garlic during the last minute of cooking. Add to the slow-cooker. Add the Velveeta, Pepper Jack cheese, cumin, paprika, cayenne pepper, milk, Rotel, and chipotle peppers. Stir to combine.
  3. Cook on low, stirring occasionally, until melted.
  4. Serve with corn chips.


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Texas Caviar



This is how we will be enjoying our peas on New Year’s day.  No peas and greens on New Year’s day in the South would be a crime.  It’s an old Southern tradition, superstition, or folklore…call it what you may, but it stands in our house.  Peas are for luck and prosperity and greens are for money and this practice dates back to the Civil War.

My friend, Beth, was kind enough to share her recipe for Texas Caviar.  It is delicious and could not be easier!  She often replaces the 14.5-oz. can of tomatoes with fresh salsa.  Sometimes homemade but for convenience she likes to pick up salsa at the local Mexican restaurant.  This dip is best made 24 hours ahead of time.  You can adjust the amount of green scallions  and jalapeños, if desired.

This will be great to serve to those gathered around the television on New Years day.  I know that Greg and Wes will love it while watching Alabama and Ohio State.

5.0 from 1 reviews
Texas Caviar
  • 1 (15.8-oz.) can Black-eyed Peas, rinsed and drained
  • 2 (11-oz.) can Shoepeg corn, drained
  • 1 (10-oz.) Rotel tomatoes
  • 1 (14.5-oz.) can diced tomatoes
  • 3 to 4 green scallions, chopped
  • 1 jalapeño, chopped (add more to taste, if preferred)
  • ¼ c. bell pepper, any color
  • ¼ c. chopped cilantro
  • 1 (8-oz.) bottle Zesty Italian salad dressing
  1. Mix all ingredients in a large bowl. Cover and refrigerate at least 24 hours before serving. Serve with Tostitos scoops.


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I love Mexican food, which you’ve probably figured that out if you follow my blog.  And like most people, my family loves salsa.  I had been making homemade salsa for years.  For the longest time I would just throw some tomatoes, onions, cilantro and onion together.  Then one day I saw a recipe for salsa on The Pioneer Woman’s blog.  I tried her recipe and it was great.  This is the recipe that I follow now, it is adapted from TPW’s.


  • 1 (28-oz.) can whole plum tomatoes with juice
  • 2 (10-oz.) cans Original Rotel tomatoes with green chiles
  • ½ c. chopped yellow onion
  • 1 jalapeno, seeds removed and chopped
  • ¾ c. cilantro
  • ½ tsp. salt
  • 1 tsp. garlic powder
  • Juice from half of a lime
  1. Place whole tomatoes with juice in blender or food processor. Pulse until tomatoes are salsa consistency. Pour tomatoes into a large bowl.
  2. Add Rotel tomatoes with green chiles to food processor and pulse until salsa consistency. Add to bowl with tomatoes.
  3. Place chopped onion, jalapeno and cilantro in food processor and pulse until they reach salsa consistency. Add to bowl of tomatoes and Rotel.
  4. Add salt, garlic powder and lime juice, stir well to combine.
  5. Refrigerate salsa 1 hour before serving.
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