#301 – Hot Hamburger Cheese Dip and Almond-Bacon Cheese Crostini

Consolidated Cooking Crave on Consolidated Channel 18

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.


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