Last week I mentioned how much a wanted to invite you over for margaritas and armadillo dip on the porch. And I meant it. I really would like to have you over and stuff.
However, I did not mean I would be serving you armadillo.
Please rest assured and know that, in my home, no armadillos will be hurt in the name of dip.
See, I had the impression that everyone knew what armadillo dip was. Like it was the peanut butter and jelly of hot dip or something, but apparently this is not the case. It is just me. It has other names to other people, like Rotell Dip or Cheesy Queso. I don't know where the recipe originated or what it's official name is, but I do know this: it's damn good.
- One pound of ground meat, browned and seasoned. We always had it with ground beef but I have heard of people cutting back with ground turkey or chicken, or going whole hog with spicy Italian sausage. It's a matter of preference. All I know is you brown it up and stuff.
- One brick of cream cheese. Throw it on the hot meat and watch it melt. (Can I just say how much fun it was to type that sentence?)
- One to two cans of 2 cans original Rotel diced tomatoes with green chiles. Use one can if you want it super rich, use two cans if you prefer it spicy. You can substitute with a jar of salsa but it's not the same. This one occasion when I am 100% brand loyal.
Now, you can also use one of those fancy hot dip warmer dishes with the candle underneath, but I am going to make the assumption that if you are fancy enough to own said dish, you are probably too fancy to enjoy a good scoop of armadillo dip. I'm not trying to peg anyone here, I just know a lot about dip and dipping people. This one is a crowd pleaser, but it is not for everyone. It's a heavy dish but not too heavy to serve in the summer with a basket of homemade chips and a margarita on the porch.
...and while you are on the porch, I highly suggest you indulge in one of life's greatest pleasures: porch dancing. Here, Abigail and Aunt Meghan will show you how it's done.
H A P P Y W E E K E N D