Beanless Bean Dip
1 Big Pack Velvetta
1 lb of meat (sausage or hamburger depending on what’s in the freezer)
1 can Rotel
Brown the meat in a large saucepan and drain. Add the Velvetta in chunks and melt. Add the Rotel and cook until warmed. Serve with Tortilla chips. (The little scoppers work great.)
Notes: Mr. Jeffords (who always referred to me as “The Reverend”) was my 10th grade high school chemistry teacher and he was the first person to make this for me. I doubt he invented it, though he definitely showed it to me before it became the cool thing to have at every church cook out. I remember Mr. Jeffords told us one time that he only missed one day of school each year and it was the same day. Every opening day of duck season he would take his boys hunting, and he didn’t care what administration said thought about it, he was going to do it. One of these days I’ll hopefully do that with my kids, but we will be missing for deer.
As to why I call it beanless bean dip? My father always referred to this as “that bean dip your chemistry teacher made”. Why he called it that when it had no beans I don’t know, but due to these two facts I refer to it as beanless bean dip.
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