You'll have to forgive me for lacking a photo on this particular dish. I brought it to work last Friday and didn't feel like whipping out my camera in front of my co-workers to get a picture of what can only be described as "crack dip." You know what I'm talking about ... the kind of dip that is really, really bad for you, but you can't get enough of.
So here's the deal ... over the past few months, I've really tried to eliminate processed food from my diet. When Happy Meals can sit out for six months without getting moldy, there is truly something wrong with the make up of what we're feeding our children. But while I can totally get up on my soapbox about that - I have a confession to make: I have a secret love for Velveeta. I don't eat it all the time, because I get slightly disgusted with myself, but if I have it every once in awhile, I feel like my life has achieved some sort of nirvana-ic balance.
Anyway - the story behind this dip is that my co-worker Melinda made it one night when she lured me to one of those jewelry parties. I had toiled for an hour at a gym and had promised myself that I would be good at this party, but once I saw that she had a crockpot full of this cheesy goo, I could not help myself. And the best part about this dip? Have fun with it ... everything is approximate and if you don't like something - eliminate it. Replace it with something that you do like.
Melinda's Cauldron Crack Dip
1 small onion, diced
1 lb. hamburger, browned and drained
1 small box of Mexican Velveeta, cubed
1/2 large box of Regular Velveeta, cubed
1 can chili beans
1 small can diced green chiles
1 package/can of Spanish rice (I ended up using that Uncle Ben's stuff that you're supposed to microwave for 90 seconds. But I didn't microwave it.)
1 c. salsa
Dice up one small onion and brown with one pound of hamburger in a large skillet. The next part is totally up to you ... you can either incorporate all of the ingredients into said skillet and get everything melted down and THEN dump into a large Crockpot (make sure to keep the heat on low, for risk of burning the cheesy, processed goodness) or you can throw all of the ingredients in the Crockpot and then heat on low until the cheese is melted and everything is well incorporated.
P.S. - I only utilized my Crockpot because my cauldron is broken and they frown upon open fires at my office.