If you visit Not Just Sunday Dinner often you know that my new obsession is chipotle peppers in adobo sauce. I believe I could add 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.
- 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
- Brown ground beef and sausage in a skillet. Drain and pour the beef and sausage into a slow-cooker.
- 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.
- Cook on low, stirring occasionally, until melted.
- Serve with corn chips.