Bob Armstrong Dip
Here's the famous Bob Armstrong Dip that's served in Austin at Matt's El Rancho and in Dallas at the many area Mattito's restaurants. Sometimes you have to ask for it by name because it's so special that it's not on the menu. This recipe is from The Austin Cookbook by Paula Forbes.
Ingredients:
For the meat:
- 8 ounces ground beef
- ¼ cup finely diced red bell pepper
- ¼ cup finely diced onion
- 1 stalk celery, finely diced
- ½ teaspoon granulated garlic powder
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 ripe avocados, peeled with the pits removed
- Juice of ½ lemon
- ½ teaspoon granulated garlic powder
- 1 tablespoon vegetable oil
- 1 small Roma tomato
- Salt
- 1 stalk celery
- ¼ cup finely diced red bell pepper
- ¼ cup finely diced white onion
- ½ cup diced poblano pepper
- ½ cup diced Roma tomato
- 2 cups shredded or cubed American cheese
Preparation:
- Bring 1 cup water to a boil in a small saucepan. Add the celery, bell pepper, onion, poblano and tomato. Boil so that everything cooks together for one minute.
- Turn the heat down to low and gradually whisk in the cheese. Heat for a few minutesm, stirring consistently.
- The second all the cheese is melted and everything is heated through and smooth, remove from the heat so it does not overcook.
- Do this step right before serving: If you used American cheese the dip will seperate as it cools; if you used processed cheese it will develop a skin on top as it sits.
- Pout the hot queso into a wide, shallow serving bowl. Add a scoop of meat and a scoop of guacamole, about ½ cup of each. Do not mix. Guests should combine the queso, guacamole and ground beef together with tortilla chips as they eat it.
- Makes about 3 cups.
Note:
Ready in: 35 Min