Recipe: Mexican taco cheese dip

I had to bring an appetizer to work… and I work at a winery…. so I needed to come up with something yummy. I also needed to come up with a dish that could be made quickly and warmed up later. Jeez…. So many parameters within which to work. Could I do it??

Over the years, I have found that people who love wine seem to also be people who appreciate tasty food, so sharing something with them needed to be great. My darling hubby had pulled a package of ground turkey out of the freezer earlier, so that’s where I started.

I browned the package of ground turkey until it was toasty brown. I could have added onion and garlic, but I was a bit pressed for time this morning. Once the meat was thoroughly cooked, I liberally spread taco seasoning on top and then added the quarter bottle of Cabernet Sauvignon that was resting in my fridge. A few more minutes in the pan was all it took to turn plain turkey into a spicy concoction worthy of a finicky foodie, such as myself.

My next step was to add some salsa. I poured from the jug (yes, generic and mild, I admit it) and mixed until well incorporated. The last addition was a package of Velveeta cheese. This stuff melts extremely well and handles reheating beautifully, so it was the perfect “go to” for this treat. I popped my dish into the microwave and heated it up, minute by minute, until all the cheese was melted.

Tasting it was a delight… Unfortunately, it was only 11am and I wasn’t going to serve this until after 6pm. Thankfully, the ingredients I used here are very forgiving. My dish warmed up well in the winery’s microwave, I served it with some scoop able tortilla chips, and had nothing left to bring home.

There’s something so satisfying about bringing home an empty dish. Try this recipe for your next get together and see if you don’t have the same great result!

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