This recipe is in honor of a good friend who currently lives in everyone’s favorite vacation spot of Moldova.  You get a dollar if you can guess what countries border this wonderful place.  So here is to my friend Mark Dalton and his love of queso.  For all of you who live in Dallas you might have gone to a little place called Mattitos.  They have what is called the Bob Armstrong Dip (not even on the menu).  Well, this is my version and it won’t disappoint.  If you want to be a hit at the next party than bust out your crock-pot and throw all this in.

1 block Velveeta cheese
1 1/2 lbs of ground beef (stay away with anything that is super lean, fat is flavor)
1 can of Mexican Ro-Tel
1 pkg Taco Seasoning (the best stuff out there is Penzeys Bold Taco Seasoning)
1 Cup of Sour Cream (please for the love of all things don’t buy the light)
1 pkg pre-made guacamole (find this on the produce side of the store and it comes in 2s)

chips: Tostitos Scoops and Fritos Scoops are perfect for this dip.

To get this started chop up your cheese and throw it into your crock-pot.  If you have the time start the temp at low.  Then open up your Ro-Tel and pour it over the top.  After that, brown your beef and add the taco seasoning.  DO NOT, I repeat DO NOT drain the grease.  I know I know, you ALWAYS drain the fat but not when you want full flavor baby.  Then you just let it all melt and ooze together.  About 20 min before you serve the dip add the sour cream and guac.  It is very important that you do not put these 2 items in until you are ready to serve.  Stir it all together and hear the mariachis playing because its fiesta time!  

Now if you want to get fancy and “plate” the dip to bring to a table then garnish with chopped red onions, tomatoes, and cilantro.

Simple and wonderful.  Hope you enjoy this recipe one bite at a time.

SB