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    Source of Recipe


    List of Ingredients

    1 red bell pepper
    1 small onion
    1 clove garlic
    5 oz. bacon
    1/2 t. ground cumin
    1 can rotel tomatoes
    1/2 t. oregano
    Worcestershire sauce
    1 lg. pkg. velveeta cheese


    Finely chop the red pepper and onion, mince garlic. Cook bacon until brown and crispy. Drain bacon on paper towel. Saute the veggies and garlic in the bacon grease over low heat until they are soft. Add cumin and cook for about 30 seconds. Pour in tomatoes, oregano and a splash of Worcestershire sauce. Simmer for a few minutes. Cube the Velveeta and add to pot; melting over low heat. Stir occasionally. Crumble the bacon and add to the dip. Finely chop a handful of cilantro and stir in as well. Serve hot.




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