The Loaded Rotel Dip My Family is ADDICTED to

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

American cheese melts well and is often cheaper

Small dice 2 cups of yellow onions, which is about one medium to large onion.

Smash and finely mince 3 garlic cloves.

Thinly julienne 8 strips of smoked uncured bacon.

Heat a large 12-inch stainless steel skillet over low medium heat for about 30 seconds.

Add the bacon to the skillet and cook until crispy, about 8 to 10 minutes, adjusting heat as necessary.

Transfer the crispy bacon to a medium-sized bowl using a slotted spoon and strain the rendered bacon fat into another bowl.

Return the skillet to the heat and add 2 tablespoons of the strained bacon fat, heating it to medium high until it begins to smoke.

Add 1 lb of ground beef to the skillet, flattening it out to cover as much surface area as possible, and cook undisturbed for 3 minutes.

Break the beef into smaller pieces and ensure it is browned on all sides and cooked through.

Transfer the cooked ground beef to the bowl with the bacon.

Add 1 tablespoon of strained bacon fat to the skillet and then add the diced onions, spreading them out and seasoning with about 1/2 teaspoon of salt.

Sauté the onions for 3 to 4 minutes until they start to lightly brown, then reduce the heat to low and cook for 25 to 30 minutes until well caramelized.

While the onions are caramelizing, prepare a slow cooker and add 1 lb of cream cheese and 1 lb of Velveeta cheese to it, setting it on high for 15 to 20 minutes to melt.

Seed and small dice about 2 cups of Roma tomatoes, which is about 6 large tomatoes, and set aside.

Slice one large jalapeno, removing most of the pith and seeds, and small dice it, setting aside.

Thinly slice one bunch of green onions, which equals about 1 cup, and set aside.

Finely mince a small bunch of fresh cilantro, using the stems, to yield about 1/4 cup, and set aside.

Check the caramelized onions, stirring every 5 to 7 minutes, until they are golden brown.

Add the minced garlic to the onions and cook for 30 to 45 seconds until fragrant.

Deglaze the skillet with 3 tablespoons of beef stock, scraping up the fond from the bottom of the pan, and let the liquid absorb.

Transfer the onion and garlic mixture to the bowl with the cooked beef and bacon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens