Instructions
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2-17-08 very tasty, but sort of heavy for a dip, sort of like a meal
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1 pound ground beef
1 pound processed American cheese, such as Velveeta, cubed
1 (10¾-ounce) can condensed cream of mushroom soup
1 (10-ounce) package frozen chopped broccoli, thawed
2 tablespoons salsa
In a skillet, brown beef; drain. Transfer to a slow cooker. Add cheese, soup, broccoli and salsa; mix well. Cover and cook on low for 2-3 hours or until heated through, stirring after 1 hour.
Serve with tortilla chips.
Makes 5½ cups, about 44 servings.
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Ground beef and salsa make Hearty Broccoli Dip an unusual one.
Diane Fauteux, a Manchester resident, has been making this recipe for a long time. It is one that her mother used to make.
"It's easy to make, and you use a crock-pot," said Fauteux of two characteristics that say this is a must-try recipe.
Fauteux serves this at family gatherings and barbecues, and she admitted that it is "unusual" for a dip because of the ground beef, but "it's a warm dip," she said.
For vegetarian diners, cooks can omit the beef and perhaps add shredded carrots.
Fauteux serves the dip with tortilla chips, Frito scoops or crackers. Pita bread or chips would also be a good substitute, she surmised.
While the recipe serves a crowd, Fauteux said it can be doubled if necessary.
A three-time weekly winner, Fauteux laughed that she is in "direct competition with my daughter," Cindy Martel, of Manchester, whose recipes have been featured on this page several times, most recently three weeks ago. Martel's first recipe that she entered in the weekly contest took grand-prize honors at that year's cook-off.
Fauteux plans to serve this dip during next week's Super Bowl. Some other appetizers that people clamor for at her hosted gatherings include a spinach dip in a bread bowl and "crabbies," a crabmeat and Old English cheese mixture spread on English muffins.
Fauteux entertains frequently because her husband is the youngest of eight and family tends to gather at their home. Summertime barbecues are often hosted for a crowd of 75 or more.
Cooking for such a large crowd isn't an easy feat, but Fauteux makes it easier on herself by drawing up lists of menus and ingredients days in advance.
"I live by my lists!" she said with a laugh.
For weekday family meals, Fauteux always has chicken in her freezer and can whip up a baked chicken and salsa dish in a jiffy.
She finds many of her best recipes through newspapers, Taste of Home magazine and booklets in supermarket checkout aisles.
Although she has a "zillion cookie recipes," she checked out the Internet last Christmas "to see what kinds of recipes would come up" and added a couple more to her files. |
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