I can only imagine all the dips that were being consumed during Super Bowl weekend, how about you?  I know we had our fair share, including a new one that included the new Spicy Buffalo Velveeta cheese!  Now we originally had no plan to use this but we thought the dip needed some kick. This made a LOT of dip.

So what dips did you make for game day?

Down, set, HUT HUT VELVEETA!  Yep, it’s that time again, time for the championship football game that all of us football fans anticipate the whole year!  And what comes along with football?? That’s right!!! DIP!  You can’t watch such an exciting football game without dip and chips, come on now.   Not only do we root teams on like the Dallas Cowboys or Indianapolis Colts, but also our own home town six-man football team, the Highland Hornets.  We paint our faces and went to the State championship game last year but lost.  Good game though.

I have used Velveeta for what feels like forever in many diverse recipes like Shrimp Stroganoff Casserole but I think many folks associate Velveeta with dip. The two go hand in hand after all and you can’t have a football party without it!

As one of the 2010 Velveeta Kitchenistas, I’ll be bringing you vlogs all year, this being the first one.  I do a few personal vlogs that are me rambling but doing a recipe was a challenge and while my video isn’t’ the best, I have confidence that my future ones will be awesome!

Please keep in mind when watching the video that I’m new at cooking in front of the video. Also keep in mind that my teens were cracking me up over and over again so I ended being a little more serious in the final cut that I intended. My next ones will get better, promise!

This Velveeta dip consists of only 3 ingredients, with on optional ingredient, making it very affordable to feed a crowd.  It also literally takes less than 10 minutes to make.  It’s so easy and so good!

VELVEETA Chorizo & Beer Dip

Ingredients

• 16oz of VELVEETA Cheese
• 1/4lb of Beef Chorizo
• 1/2 cup of Beer
• Green onions for garnish (optional)

Directions

Cook chorizo in medium skillet on medium-high heat for about 5 minutes or until done, stirring occasionally; drain.  Microwave VELVEETA and beer in large microwaveable bowl on high for about 5 minutes or until VELVEETA is completely melted, stirring after 3 min. Stir in chorizo.

Extra: Garnish with green onion slices before serving.

Don’t forget that Velveeta is on Facebook too and are always sharing great recipe ideas along with Velveeta fans sharing their own!

Disclosure: Please know that all opinions are my own and that I only work with companies that I love, use everyday. and truly believe in. If you have any questions about my ethics, read my full disclosure and/or email me. Just like before, I have partnered with VELVEETA as one of theVELVEETA it! Kitchenistas. I have been compensated for my time commitment to the program, which includes vlogging about my cooking experiences with VELVEETA and developing one original VELVEETA-based recipe. I have also been compensated for the food purchased for my VELVEETA vlogs.

The Super Bowl is right around the corner so if you’re looking for some quick and easy recipes to make your party delicious, look no more!  Also, tonight at 10:30pm CST, I’ll be hosting a radio talk show on Super Bowl Party Ideas for a fabulous party!  Join me and listen, chat or even call in!

DIPS

The Ultimate Cheese Dip

5-Minute TexMex Dip

(be sure to read the comments because they mentioned some great variations to make this!)

Holy Moly Guacamole!

Lori’s Hot Sauce

YUMMY BITS!

Bacon Wrapped Stuffed Jalapenos with Cream Cheese

Cocktail Weiners

Bacon Brunch Bites

Now this is a breakfast appetizer BUT you could totally use pizza sauce & toppings instead!!

DRINKS

• Slush Punch
• Peachy Iced Tea
• Jello Shooters (Alchohol in this one)

For a HUGE list of other recipes from around the web, check out the list Tipnut compiled and shared!

Got company coming over unexpectedly?  No problemo people!  I got you covered with this super fast easy to make Mex-Tex Dip.  In fact, if you’ve got 5 minutes and 3 ingredients, you’re good to go!

There are several variations of this and my sister-in-law, Bell, was the one that introduced this one to me.  It’s extremely simple and people who don’t even like cream cheese, love it.  While I prefer to eat this creamy with a bit of spice dip with Fritos, it’s also good with Lay’s Ruffles.  Shoot, eat it with whatever!

Even though this is a small helping, I still used my Kitchenaid Mixer because I love to feel like a professional, despite being far from it.

INGREDIENTS:

• 3 pkgs cream cheese (softened)
• 1 can Ro*tel Tomatoes & Green Chilies (your choice of mild or hot)
• About 2 cups of Corn or ever how much you like

DIRECTIONS:

Simply mix all three ingredients together until creamy.  Yes, use the whole can of Rotel with juice.

I am  a fan of Velveeta and I absolutely LOVE this cheese dip!  It’s a favorite among many I know and will never go out of style.  Before I get to the recipe, I thought I’d share some fun food facts with ya about Velveeta.

From the fine folks at Food Reference:

Velveeta^© was initially introduced in 1/2 pound packages. 1/4 pound packages were first sold in 1931, two pound in 1939 and one pound in 1950. Slices were introduced in 1980.”

I hadn’t planned on posting this recipe so the pictures are completely unorganized and not so pretty!

INGREDIENTS:

• Velveeta (the big one!)
• hamburger meat (1/2lb to 1lb)
• Rotel diced (1 can)
• 1 cup milk

DIRECTIONS:

Cube Velveeta and add milk and Rotel together with cheese in a crockpot.  Put on high until cheese is melted then put on low or turn off.  While melting, brown your hamburger meat, drain.  Add to melted cheese and VIOLA!  You’re good to go but be prepared…this will pack an extra layer to hips, butt, thighs, and stomach!

Yes, for those of you who are new to my blog, I use generic brands when possible but there’s no substitute for the awesome Rotel.  You won’t fancy foods around here ’cause I do keep it real!

Throw the cheese, milk, and rotel in the crockpot and melt..see?

Brown meat…..*yawn*

DONE!  Snort, snort….just lead me to the trough:)

I’m a huge fan of guacamole dip and I love it to eat it different ways.  While we usually eat it in a more chunkier fashion, we decided to have a creamy version this week. 

 I would love to hear how you make yours.  Tell me in the comments or blog about it and leave your url.

INGREDIENTS:

• Avocados
• Tomatoes
• Onion
• Sour Cream
• Lemon Juice
• Salt

DIRECTIONS:

I didn’t specify amounts because you just use according to how much you are making and to your own tastebuds.

I cut my avocados in half long ways, twist off, use a knife to stab the seed and remove, and scoop out with a spoon.  Dice your tomatoes and onion up and throw in a bowl with your avocados along with the sour cream, lemon juice, and salt.  Now mix, mash, or whatever your little heart desires and Viola!  Dang that’s easy and it’s such a good snack or party dip.

I would have uploaded more pictures but it’s hard to do when you’re on dial up still:(

Enjoy folks and look for a new giveaway coming soon:)

BEFORE

AFTER:) Not too pretty but it sure is good to eat!

Here’s another great recipe submission from Annie!  This is a favorite around here and quite popular every where we go!  Easy great recipe:)

INGREDIENTS:

• 1 pound ground beef, browned
• 1 pound sausage (mild or hot), browned
• 1 pkg. (8 oz.) cream cheese
• 1 pkg. (16 oz.) Velveeta, cubed
• 1 jar salsa (mild or medium)
• Tortilla chips for dipping

PREPARATION:

Take browned beef and sausage, place in crock pot. Add jar of salsa, package of cream cheese, and Velveeta. Turn on high until everything is just melted, then place on low to keep warm until serving. When serving for a party, I usually take a smaller dish out of the crock pot at a time so it remains hot. Serve with tortilla chips.