Ingredients
- 1 Package Velveeta
- 1 Can Ro-tel Tomatoes & Chilies
- 1 Medium Onion
- 5 About 5 Oz Bacon
- 1/2 Red Bell Pepper, minced
- 1 Garlic Clove, minced
- 1/4 Teaspoon Ground Cumin (1/4 to 1/2)
- 1/2 Teaspoon Oregano
- Worcestershire Sauce
- Parsley
Preparation
Step 1
I’ve finely chopped a small, juicy red bell pepper, a small onion and I’ve grated a fairly big garlic clove.
Cook the bacon until brown and crispy and don’t even think about cleaning the pan. Drain the bacon on a paper towel.
Cook the veggies in the bacon grease, over low heat, until they’re soft. That’ll add a wicked flavor. Add 1/4 to 1/2 a tsp ground cumin, cook for 30 more seconds and then pour in the Ro-tel. Also add a slightly heaping 1/2 a tsp dried oregano. Another thing I’ve added was a splash of Worcestershire sauce–it really boosted the flavors! Simmer for a few moments.
Cube the velveeta. Add the velveeta and melt it over low heat. Stir ocasionally. Crumble the bacon and add it to the dip. Finely chop a handful of parsley (use dried if you must) and stir it in as well.