Queso & Curry

On my first week at my new job at Microsoft (this past July), my team had a potluck lunch. From the sound of it, people took this 1.5 hour reprieve from the daily grind very seriously. Goat Curry, asian spiced chicken wings, short ribs, all types of noodles and rice dishes plus a variety of homemade sweets were all on the list of “who is bringing what” posted in the 6th floor kitchen of building 22, where we reside.

Being a foodie, I was both excited and anxious. As the new guy, I wanted to please my coworkers and make a strong first impression on their stomachs. That Friday, I walked into Conference Room 6211with a bag of fresh ingredients, one sharpened knife, and a cutting board. I then whipped up one mean bowl of fresh tableside guacamole just as it had been done at several Tex-Mex restaurants I frequented in Dallas. I thought to myself – what a great introduction: gourmet flair that echoes my Texan personality. Well, I must say – everyone was impressed although the guacamole did not really fit in with the assortment of Asian-inspired tastes on table. What the heck? If it’s good, its good.

Well, today – we were back at it again. With only a month left in the role on my current team, I proposed we have another potluck. And once again, the team did not disappoint. Deepak made his famous goat curry. Christine made a rich Japanese beef curry. Kaye made a very spicy red Thai curry. And I made… well let’s call it a Texas Curry – Bob Armstrong Queso Dip. Just like the guacamole, my crock pot full of 2lbs of creamy Velveeta goodness was devoured despite being the only non-Asian dish on the table.

By the way, Bob Armstrong, who’s that? This version of Queso dip comes from Matt’s Rancho Martinez in Dallas, Texas. I grew up eating at Matt’s and the BA Dip is very close to my heart. It is also apparently beloved by many Dallasites who voted it Dallas’ best queso and best appetizer… many years in a row.

This is how I make it.

Note: I made this the night before, stored in fridge, and reheated (it took about an hour for the cheese to re-melt when reheated the next day).

Ingredients:

2lbs Velveeta Cheese (it comes in a big block) – Yes, it is processed. No, it is not “gourmet,” but that is how it should be made!
1 bag of shredded Mexican Four Cheese
A quick pour of cream or milk
2 cans of Rotel with Green Chilies – drained.

3 Serrano Peppers – seeded and minced (add more for more heat)

½ pound of ground beef

½ pound of pork chorizo (or however much you want to use, traditional Bob Armstrong doesn’t have chorizo, but this adds more flavor!)

4 garlics minced
1 cup of sour cream (or more)
1 cup of guacamole (or more) – I bought it at a store, feel free to make it fresh!

Spices: 1 spoonful of cumin, cayenne pepper, black pepper, and salt or just some good ol’ taco seasoning

Serve With: Tortilla Chips or warm, fresh flour tortillas (can roll the Queso up inside tortillas… OMG)




Recipe:

1. Combine minced garlic, Serrano peppers, ground beef, chorizo and spices in a bowl

2. Brown meat mixture (from step 1) on medium/high heat with olive oil or butter in a skillet

3. Cube the Velveeta into smaller pieces
4. Place all cheeses and a touch of milk into a crock pot on high. Cover and let it start to melt.

5. Once the meat is browned (about 10 minutes), add to the crock pot along with the drained Rotel (very important to drain so it doesn’t add liquid to Queso and mess up consistency).

6. Very much recommended: add more cayenne or chili powder to make it spicier or anything else that is spicy – more diced peppers, hot salsa, etc.

7. Let is simmer – it took about an hour for the cheese to melt and consume other ingredients to make a good dip

8. Either store in fridge to be reheated and served. Or serve now.

Upon Serving:
1. Add Guacamole and Sour Cream to make this an official Bob Armstrong dip!

That’s all folks!