THE Dip. Not a dip, THE Dip.

Since I moved to my current location from an unmentionable, Deep South, Bible beating location, I've been very well known around these here parts for a very popular party favor.  That favor is the bison taco dip.  Every party I've hosted or been to over the last seven years has had a request for this delicious, sloppy, cheesy mess (mess in a good way, like Waffle House hashbrowns good, but without the potatoes getting in the way of the good stuff).  This recipes is super easy, super fast, and I guarantee you'll be a hit at the next New Year's or Superbowl party...screw it, any party.  This recipe makes about 1 1/2 gallons

THE Dip, picture provided by Jeremy Rhodes

1 small onion, small diced

1 Pablano pepper, small diced (it's optional)

1 small red bell pepper, small diced

3/4 c. chopped Cilantro

1 big brick (yes the big brick, about 1 lb) of Velveeta

1 pint whipped cream cheese

2 lbs ground bison

1/4 c. chili powder

1/4 c. cumin

1 tbsp garlic powder

1.  In a large pot, start browning your meat.  If your bison is real lean, add some butter to the pot before you start. I like to use a potato masher to break the meat up as it cooks.  This is a dip so I want all of that buffalo goodness all throughout.  

2. When the meat is half way done, add the vegetables.  Let those sweat in the meat fat.  (READ:  Don't drain it, especially if you're using beef, you want it trust me)

3.  Add the chili powder, cumin, and cilantro now, let those sweat out for a good minute or two, now lower the heat.

4.  Add your cream cheese too the mix and stir through.  Start cutting up your big ole' block o' Velveeta and slowly add it piece by piece to the dip.  this is an excellent time for me to advertise the potato masher again.  As it passes through and cuts the Velveeta, it makes it easier to melt.  

5.  When everything is melted, it's ready to serve.  This dip is best slightly warm so it's more like a fondue.

You happy now haters?  You have my secret dip recipe, so now you can try to make it on your own.  Seriously, this stuff goes with just about anything.  I even use it for a macaroni and cheese sauce, or an omellete filling.  As for some easy variations, Veleveeta does make some different product flavors, so feel free to mix those in, personally, I like the pepper jack.  You can also change up the meat.  I like to mix different meats and sausages, like turkey and merguez.  You can even add BBQ pork shoulder (without the sauce) or smoked brisket.

-The Doctor.