Instructions
Step 1: In a skillet over medium heat, cook chopped bacon until crispy. Remove and drain on paper towels. Discard excess grease, leaving about 1 tablespoon in the pan.
Step 2: Add ground beef and diced onion to the skillet. Cook until the beef is browned and the onion is soft. Stir in garlic and cook for 1 more minute.
Step 3: Add the drained diced tomatoes with green chiles and stir to combine.
Step 4: Reduce heat to low. Add cream cheese, shredded cheddar, shredded Monterey Jack, and milk. Stir continuously until melted and smooth.
Step 5: Add cooked bacon back to the skillet and mix well. Season with salt and pepper to taste.
Step 6: If dip is too thick, stir in a bit more milk to reach desired consistency.
Step 7: Transfer to a serving bowl or small slow cooker. Top with optional toppings and serve warm with tortilla chips.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan or microwave, stirring occasionally. Add a splash of milk to loosen if needed. Not recommended for freezing due to the dairy content.
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