We have made this nacho dip recipe since before I can remember. We made this as I was growing up and have tried many variations of it, but the very favorite with my family is still the tried and true original, two ingredient nacho dip recipe. Sydney and Mason used to request this at lunchtime when they were little; actually, they still make this today as young adults. I guess it’s just one of those recipes that you take with you as you get older and move out.
We have nacho dip mainly during football season and Christmas. It is one of those cold weather foods that make you feel all warm and cozy when you eat it. It is just a feel good food! Seriously, doesn’t this make you ready for fall food? 🙂
That is one of the things I love about living in Ohio. I get to experience all four seasons. Fall is my very favorite season! I love the cooling off after the hot summer. I also love the beautiful fall colors. When it comes to cooking and baking though, winter is my very favorite season. There is just something warm and cozy about being in the kitchen cooking and baking when it is blowing snow outside and freezing cold! I am not a fan of being out in it, but I love being inside looking out. 🙂
Serve this nacho dip with tortilla chips. Nacho dip is so good and hot on those cool fall days! Perfection in a dish!
If you like it thicker and meatier you can add in a pound of cooked ground hamburger or ground Italian sausage. Spicy, ground Italian Sausage gives it a pretty good kick. You can also substitute Mexican Velveeta for the regular Velveeta. A few drops of your favorite hot sauce can really give it an edge. So many different ways to make this. Maybe you like beans in yours, then get the Hormel Chili with beans. Maybe chopped up onion and peppers added to it is the way to go for your gang. You can even add in some cheddar cheese to give it that gooey, stringy goodness. There is no right or wrong way. Just experiment with it! 🙂
Hope you all have a great day and enjoy this upcoming football season! We know we will!