If you asked me, the sharing of recipes is the sixth love language. Nothing makes me happier than when my Friday friends share their favorite recipes with me! Ty Austin shared this recipe with me a while back, and it’s a keeper! I’ve never met Ty, but he’s married to Faith Tedford who grew up in the Methodist church in Belzoni with my children. Her mom, Laura Jo, plays the church organ. Ty sent me a screen shot of the recipe, and low and behold, the recipe had been given to him by another Belzoni friend, Lauren Bridges Laws. If I have the story correct, Lauren’s boyfriend now husband, John, whipped up this dip while they were still dating. When Lauren asked, John did not know the name of the dip. He just knew that his old girlfriend taught him how to make it. Thus, Ex-Girlfriend Dip. Isn’t that funny? I love how recipes get passed around Friday friend to Friday friend.
I made a few changes to this recipe because I could not find some of the ingredients. I think you will love it just the same. This dip is very heavy, so it would be great for the cocktail hour when you are not serving dinner.
Ex-Girlfriend Dip
Ingredients:
1 small package cilantro rice
1 pound ground beef
1 small onion, chopped
1 jalapeno, seeded and chopped
1 package taco seasoning
2 cans Rotel tomatoes, drained
1 pound Velveeta cheese
Directions:
Preheat oven to 350 degrees. In a large skillet, brown ground beef along with the onion and jalapeno. Cook until meat is no longer pink, and the vegetables are tender. Drain and add the taco seasoning. Cook according to the taco seasoning package directions. Set aside. In a separate dish, cook the rice according to package directions. Set aside. In another bowl, mix the Velveeta and the Rotel tomatoes. I cook this in the microwave a few minutes at a time until the cheese is completely melted. Combine the meat mixture, the rice and the cheese mixture then transfer to a large baking dish. Bake about 15-20 minutes. Remove from the oven and cool a bit before serving with tortillas or Fritos.
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