See, I don’t ALWAYS eat fancy, foodie gourmet delights! Hubby makes this classic Velveeta dip, but he first saute’s onions, then adds a can of Rotel tomatoes/jalapenos and a block of that good ol’ processed Velveeta. And it’s fantastic, especially with a Maine micro-brew. Are you ready for some football??!
I'm a complete foodie, photo/food blogger and a cookbook author. I love the ocean, mountains, skiing, flip-flops, chocolate, crusty bread, wine, cheese, Foie Gras and travel.
Originally from the Washington DC suburbs, I appreciate the unspoiled nature and slower paced life in Maine. And my camera is always in tow.
Email me at dana@danamoos.com. Visit my website: http://danamoos.com
Check out my cookbook http://artofbreakfast.com
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