Monday’s Leftovers: Brisket Rotell Dip
Posted by Todd M. Johns on Get Your Grill On.
It’s football season, which means that Americans will likely consume more brats, chili, and Velveeta than ever. In honor of tailgating everywhere, here’s a party staple with a BBQ twist. Everyone has had Rotell with green chilies and Velveeta served with chips. Simple to make and simple to serve. Add some pulled pork or chopped brisket and you’ve got a fan favorite variation of the classic.
- Block of Velveeta
- Can of Rotell w/Green Chilies
- 2 Cups Chopped Brisket or Pulled Pork
- Diced Jalapeños (optional)
- Tortilla Chips
Cut the Velveeta into quarter sized blocks. Add Velveeta, Rotell, BBQ meat, and Jalapeños to a crock pot set on low. Melting time will be about 45-60 minutes.
