hosted by Laverne Diede & Rhonda Fitterer
Hot Hamburger Cheese Dip
- 1 lb. hamburger, browned
- 1 lb. Velvetta Cheese
- 2 cans Rotel tomatoes with green chilies
In a large skillet, brown hamburger and drain any excess fat. Add cheese and Rotel tomatoes; occasionally stir until cheese is melted and mixture is hot. Serve with your choice of tortilla chips, or cubed bread. This dip can also be made in a crock pot after the hamburger is browned.
Almond-Bacon Cheese Crostini
- 1 French bread baguette, cut into 1/2-inch thick slices
- 2 cups shredded Monterey Jack cheese
- 2/3 cup mayonnaise
- 1/2 cup sliced almonds, toasted
- 6 bacon strips, cooked and crumbled
- 1 green onion, chopped
- Dash salt
- Additional toasted almonds, optional
Place bread slices on an ungreased baking sheet. Bake at 400 degrees until lightly browned, 8-9 minutes. Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion, and salt. Spread over bread. Back until cheese is melted, 7-8 minutes. Sprinkle with additional almonds if desired. Serve warm.
