Ingredients:

  • 1/2 lb ground beef (80/20 lean-to-fat)
  • 2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked or sweet paprika
  • 1/8 tsp cayenne pepper
  • 16 oz processed cheese (Velveeta), cubed
  • 1/2 cup whole milk
  • 1 tsp lime juice
  • 1/2 cup diced tomatoes with green chilies, drained

Instructions:

  1. Brown the beef. Place the 1/2 lb ground beef in your skillet over medium high heat. Note: Use a spatula to break it into very small crumbles so every bite has even meat distribution.
  2. Drain the excess fat. Remove the beef from the pan once it is no longer pink and has started to shatter at the edges. Leave about a teaspoon of fat in the pan for the spices.
  3. Bloom the aromatics. Return the beef to the pan and stir in the chili powder, cumin, paprika, and cayenne. Note: Toasting the spices for 30 seconds makes them significantly more potent.
  4. Incorporate the milk. Pour in the 1/2 cup whole milk and bring to a very gentle simmer.
  5. Add the cheese cubes. Drop in the 16 oz of cubed processed cheese. Lower the heat to medium low immediately to prevent graininess.
  6. Stir for the emulsion. Stir constantly until the cheese is completely melted and creates a velvety, uniform sauce.
  7. Fold in the vegetables. Add the 1/2 cup drained tomatoes with green chilies. Note: Draining them is crucial so the dip doesn't become watery.
  8. Add the acid. Stir in the 1 tsp lime juice. Taste for seasoning and add a pinch of salt if your chips aren't very salty.
  9. Final consistency check. If the dip is too thick, whisk in an extra tablespoon of milk until it reaches your desired flow.