When I Dip, You Dip, We Dip...Texas Style!

Ok, I just had some crazy college flashbacks from that title!  Who remembers that song from 'da clubs back in the day?!?!  Come on now- dip baby, dip...dip, baby dip.  And no, this post isn't about club music, or my crazy college days (sigh....)!  I'm actually linking up with BooMama for DipTacular '11 in celebration of the start of college football!  There's nothing better than a good college football game (GO RED RAIDERS!) and some good dip.  And good beer.  Here in Casa de D, when it comes to game day fare, we are simple folks.  Some good homemade pico de gallo and guacamole, jalapeno poppers, and there's always something on the smoker, and whall-a!  A perfect Saturday for football.  But for the rare occasions that we feel the need to step it up a bit, there are two go-to's that are sure to please any crowd!  Beware, they are both super simple (really) and almost so easy it seems pointless to share, but they are good nonetheless!

Southwestern Sour Cream Dip

• 1 large container of regular sour cream (you could do one of the medium in low fat and one medium in regular if preferred)
• 1-2 packets of McCormick taco seasoning (I use the original flavor)

Spoon the sour cream into a bowl and then stir in the taco seasoning a quarter of the packet at a time.  The key to this dip is getting the just right flavor without over doing it.  Add until you are satisfied with the flavor.  We like ours pretty flavorful so I am pretty heavy-handed when pouring!  You can add a pinch of cayenne pepper for a little kick if you'd like.  Stir until well blended and then let it chill in the refrigerator for at least two hours!  Serve with tortilla chips, and enjoy!


Chili con Queso

• 1 lb ground beef (or turkey)
• 1 large block of Velveeta
• 1-2 cans Rotel
• 1/2 onion, diced
• 1 can green chilies

Brown meat in a skillet and throw in the onions to saute' for about 5 minutes, or until the onions are clear.  Drain off excess fat from meat and set the meat to the side.  I usually pour it onto a plate lined with some paper towels to help soak up the fat.  Cut Velveeta up into cubes and put into crock pot.  Depending on how "tomato-y" you want the queso to be, add 1 or 2 cans of Rotel to crock pot. *I usually use 2 cans, and I drain one of the two cans into another bowl before adding it.  You want some of the juices to help thin it out, but I don't drain the chilies so those juices are in there too.*  If you only use one can of Rotel, pour all the can into the pot.  Add green chilies and beef into crock pot.  Be sure to stir frequently so it doesn't burn.  If it is not as soupy or thinned out as you'd like, take the reserve juice from the second can and stir in until you get the desired consistency.  Serve with tortilla chips and enjoy!

I hope you enjoy!  Happy Football to everyone!