welcome friends welcome back to the kitchen a little while ago I made a crab
dip a cream cheese crab dip and I kind of joked in the middle that taco
seasoning and it would be really good but Julie didn't seem to think that
would be a great idea I'm gonna give it a shot it might be horrible who knows so
I'm not gonna do the same recipe and add taco stuff to it I don't think that
would work out very well especially since I'm using ground beef as one of
the flavorings instead of the crabs and I want to get all of the font from the
ground beef into the eventual dip so I'm gonna do something a little bit
different with cheese instead of cream cheese and a little bit of beer and
we're gonna bring it all together so I'm browning off the ground beef I'm gonna
add a little bit of freshly ground black pepper to that just to get the flavor
going I'm not going to add any salt just yet I'm gonna put that in in a little
bit the ground beef is looking pretty good now I'm gonna put in a diced onion
and a bell pepper and you could use any color of bell pepper you like although
red you know will stand out nicely just stir this in and cook it until it's
softened okay while this is cooking I'm gonna drop in some of our homemade taco
seasoning mix and you can find that recipe elsewhere on the channel stir
that in while that cooks I'm gonna get the Rotel ready so we're gonna open up a
can of Rotel and if you pick it Rotel where you live that's not a problem just
get a small can of diced tomatoes you'll be fine
might lose a little bit of flavor from the hot peppers that they put in here
but you could substitute something else to bring up that flavor again okay this
is looking good so in goes the Rotel
we'll just stir that in and we need about a cup of beer and you want you
want a beer that is fairly low in the hop level so a light lager would work
really well you're looking for some of the flavor a little bit of the alcohol
and that's about it you don't have beer kegs in your kitchen okay that's
probably enough now we bring this up to a boil which it's almost there I'm gonna
add in maybe a tablespoon or two of flour just to thicken up this sauce stir
that in now I also have a chopped chipotle pepper in adobo sauce
and I'm gonna put that in as well now we continue to cook this until it starts to
thicken up and that's a really tough one to kind of describe but hopefully you'll
know it when you see it now while this is cooking away I need to grate some
cheese okay this is hot and it's thickened up quite a bit so we're gonna
take it off the heat now that it's off the heat we want to stir in the cheese a
little bit at a time and we don't want to put it back on the heat with the
cheese in the mixture the cheese can tend to get gritty if we do that so I'm
using Monterey Jack because I like the way it melts in this kind of a dip but
you could use just about any melted cheese that you want you could use
Wisconsin brick cheddar whatever suits your fancy okay a
little bit more a handful at a time I've done just over 400 grams of cheese here
and hopefully that is enough that translates roughly into certainly three
to four cups if you're buying pre-shredded
okay or just keeps turning in this might take a while
don't rush it hey Jules Hey so here's experimenting with the new dip that's a
lot of dip my friend a lot of gems that is a lot that is a lot of gem but I have
bits like do we have guests coming over there I wasn't aware of you just wait
you just wait so grab a chip okay I have a feeling there's no great way tell me
more about this experimental dip you've gotta have some first okay no there's no
grace in this I've got cheese stuffed everywhere there is no grace hot cheesy
taco dip Jules hot cheesy taco dip yeah oh yeah it's got all those flavors it's
got everything in there I mean and and there is no there's no grace there's no
graceful way to eat this I have to scoop and drop if you're having this during a
big game make sure everybody's got a bib on oh my god this is this is like one of
those things where you need like that super fancy kind of the ones that you
know cuz leave that like that's like that's a serious diplomat whoo scoop
right so so change the cheese and you can change the flavor change your taco
seasoning and you can change the flavor the beer will have an effect on it you
don't want to use beer white wine would work really well in this because it'll
bring the same sort of elements that you need and if you're not down with alcohol
at all don't put it in put it in a little bit of water to keep it loose
keep it moving you can even put in milk to keep it loose milk will probably be
the best bet because then you're actually making we made a roux I didn't
tell you we made a roux but we made a roux okay and so the milk would work
really well on that and as much as I said take it off the heat to mix in the
cheese otherwise it gets gritty yeah you can gently reheat this if you need to
that's the beer is a nice at flavor to it yeah actually that's the UH that was
the unknown flavor that I hadn't the beers nice innit yeah all right well
okay I'm gonna say it's probably a bad idea to eat the whole thing oh but you
certainly yeah you you you could eat this easily so um give this one a try
thanks for stopping by see you again soon
you