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Ingredients
– 1 (16 ounce) package of pasteurized process cheese (such as Velveeta)
– 1/2 cup half-and-half or heavy cream
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 pound ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup diced cooked bacon
– 1/4 cup diced fresh cilantro
– Salt and pepper, to taste
Instructions
1. Preheat oven to 350°F (180°C).
2. In a large saucepan, heat the pasteurized process cheese and half-and-half over medium heat, stirring constantly, until melted and smooth.
3. Stir in the Worcestershire sauce, dried oregano, paprika, and cayenne pepper (if using).
4. In a large skillet, cook the ground beef over medium-high heat, breaking it up with a spoon as it cooks, until browned, about 5-7 minutes.
5. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
6. Stir the cooked ground beef mixture into the cheese mixture.
7. Transfer the cheese mixture to a 9×13-inch baking dish.
8. Top the cheese mixture with shredded cheddar cheese, diced cooked bacon, and diced fresh cilantro.
9. Bake the dip in the preheated oven for 20-25 minutes, until hot and bubbly.
10. Remove the dip from the oven and let it cool for a few minutes before serving.
Serving Suggestions
– Serve the dip with tortilla chips, crackers, or vegetables.
– Offer a variety of toppings, such as diced tomatoes, diced avocado, sour cream, and salsa.
– Use the dip as a filling for tacos or grilled cheese sandwiches.
Tips and Variations
– Add some diced bell peppers or chopped fresh jalapeños to the dip for extra flavor.
– Use different types of cheese, such as pepper jack or Colby jack, for a unique flavor.
– Add some cooked diced chicken or diced steak to the dip for added protein.
– Experiment with different seasonings, such as cumin or chili powder, to give the dip a southwestern flavor.