Friday, July 29, 2011
Recipe Friday July 29, 2011: Alpo Dip
This recipe was given to me by a friend years ago. It's a family favorite, it's been tweaked to our tastes and morphed into this recipe. Many people are shocked at the name, but after the first bite then are hooked. The flavors are able to 'meld' together if left to sit overnight in the fridge. It's good if you have it the same day you make it, but so much better after it sits, like Chili.
• 2 pounds lean ground beef
• 1 onion, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 pound velveeta, cubed
• Sliced jalapeno peppers, drained, add to taste
Tostitos or any plain corn chip
1.Place lean ground beef and onion in a large, deep skillet over medium high heat. Cook until beef is evenly brown and onion is soft. Drain and turn heat to medium low.
2.Pour in condensed cream of mushroom soup. Mix in processed cheese food and desired amount of jalapeno peppers.(I chop them and add, then taste, add some more, etc) Cook and stir until all ingredients are well blended, about 10 minutes.
3.Transfer the mixture to a medium bowl. Cover and chill in the refrigerator 8 hours, or overnight.
4.Reheat the mixture in a slow cooker, mixing in about 1 tablespoon of water to thin if necessary, before serving.
5.Serve with plain tostitos.