HOT CHILI DIP

Just in time for the weekend! Here is a hot, hearty, and very addicting dip for your tortilla chips! This is great for your Friday night family movie or game night, or just to whip up for visitors.
My thanks to Colleen for this recipe. The original recipe called for shredded cheddar rather than the Velveeta. But I was helping to feed a group of teen girls last Friday night, and needed to make this dip s-t-r-e-t-c-h. It turned out FANTASTIC! The heat from the salsa cut the thick taste of the cheese. It really was just delicious! If you like things really hot, you could also add a small can of chopped green chilies, or use a hot salsa rather than medium. VERY yummy!

HOT CHILI DIP

1 lb ground meat
1 pkg taco seasoning
16 ounces (2 cups) salsa (I used Pace chunky salsa, medium heat)
8 ounces cream cheese - cubed
1 large loaf of Velveeta cheese - cubed
1/2 cup milk (add a little more if it gets too thick)
Optional: sour cream

Brown ground meat and drain the grease off. Return to pan and add taco seasoning (with water) and salsa and cook for about 7 minutes on medium. Remove from heat and add cream cheese cut into cubes (so it will melt in) and stir until it melts. Add Velveeta cheese cubes and stir until it is melted and mixed in. Make sure to keep a close eye on it and stir it frequently, the velveeta can quickly scorch if you're not careful. I usually just remove it from the heat when I stir in the Velveeta chunks. Stir in milk and *keep warm until ready to serve. If it gets too thick after you let it sit in the warmer, just add a little more milk.
Serve with warmed tortilla chips and a dollop of sour cream on top.

* I use a West Bend electric pot to keep it warm, sort of like a fry Daddy, but it is bigger. You could also use a crockpot to keep it warm.