Monday’s Leftovers: Brisket Rotell Dip

Its football season which means that American’s 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 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.