Ground Beef Cheese Dip
Prep/Cook time: 30 minutes
Servings: 10 (approx. 1/4 cup each)
Ingredients
Protein: 1/2 lb. 95% lean ground beef.
Base: 1/2 cup evaporated skim milk and 1 cup Rotel tomatoes.
Cheese: 2 cups reduced-fat shredded cheddar cheese.
Flavor Boosters:
1/2 to 1 tbsp yellow mustard.
1/2 cup sliced green onions.
Optional: Up to 1 tbsp hot sauce (like Frank’s) for a kick.
Salt and pepper to taste.
Instructions
Brown the Meat: In a skillet, brown the extra-lean ground beef and drain off any excess fat.
Simmer: Move the beef to a saucepan. Add the Rotel tomatoes and evaporated skim milk. Bring the mixture to a light simmer.
Melt Cheese: Stir in the reduced-fat cheddar, mustard, and seasonings. Stir constantly until the cheese is completely melted and the dip is smooth.
Thicken (Optional): If the dip is too thin, mix 1 tbsp cornstarch with equal parts cold water, stir it in, and bring it to a brief boil to thicken.
Finish: Stir in the green onions just before serving.
Point-Saving Strategies
The Beef: Using 95% or 96% extra-lean ground beef keeps the dip low in calories and less greasy.
Dairy Swaps: Using evaporated skim milk instead of heavy cream and reduced-fat cheese significantly cuts the point value while maintaining a creamy texture.
Protein-Packed Alternative: For an even higher protein version, some recipes replace a portion of the cheese with blended low-fat cottage cheese or fat-free Greek yogurt.
Zero-Point Dippers: To keep your total points low for the entire snack, serve this dip with fresh vegetables like bell pepper strips, celery, or cucumber slices instead of traditional chips.