January 8, 2014

Velveeta Shortage and Bob Armstrong Dip Recipe

I heard on the news this morning, that there is a Velveeta shortage. My first thought was how this shortage could potentially affect Super Bowl parties. Queso is such a beloved dip served during most tailgate parties, that I cannot imagine not being able to serve it during the Super Bowl. If you have any plans to serve a Velveeta in the next month, I would stock up now.

A representative for the Kraft company, Jody Moore, didn't give any reasons for the apparent shortage, saying only that they happen from time to time given the "nature of manufacturing." What?! It's not even real cheese.

In preparation for the upcoming playoffs and Super Bowl, I thought I would share my favorite queso recipe. I had never heard of a "Bob Armstrong" before moving to Texas, but it's definitely my favorite way to enjoy queso dip.


1 can Rotel
1 pound 2% milk Velveeta cheese
1 TBSP garlic powder
1/2 TBSP salt
1/2 TBSP ground black pepper

4 avocados, chopped and mashed
1 lime, juiced
2 TBSP olive oil
1 garlic clove, finely chopped
1/4 cup fresh jalapeƱo, chopped
1/2 red onion, diced
1/2 cup fresh cilantro, chopped
Salt and pepper, to taste

Taco meat:
1/2 red onion, diced
1 pound ground beef
1 TBSP cumin
1 TBSP garlic powder
1/2 TBSP salt
1/2 TBSP ground black pepper

Directions: In a large bowl, mix together all guacamole ingredients and chill. In a large skillet, stir in onion and spices from taco meat ingredients. Cook ground beef over medium heat until meat starts to simmer then break up meat and simmer on low for about 20 minutes. Remove from heat and set aside. In a sauce pan, combine all ingredients for queso except the cheese. Bring to a light simmer and gently simmer for about 5 minutes. Turn down heat and add cheese. Simmer until cheese is melted. To serve, add guacamole, sour cream and taco meat, on top of the queso, as pictured above. Set a crockpot on warm, to keep dip at the perfect temperature.

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