appetizer

Touchdown Dip is fabulous and everyone will love it!

February 6, 2026 by Becky Spoon

I have to give credit to this easy delicious dip to Southern Living! This is the grown up version of the Velveeta and Rotel dip that we grew up eating at every celebration and that we still love. This recipe elevates that dip to a different level. It is warm and cheesy and packs a little heat! It is so easy too! Nostalgia abounds with these cheesy concoctions bringing back childhood memories!

What ingredients will you need to make this Touchdown Dip?

8 oz. fresh Mexican chorizo, casings removed
1 (12-oz.) can evaporated milk
1 lb. white American cheese, chopped or torn
1 cup shredded pepper Jack cheese (about 4 oz.)
3 (4-oz.) cans diced green chiles, drained
Sliced jalapeño chile, fresh cilantro leaves, pickled red onions, and crumbled queso fresco, for garnish
Tortilla chips and green hot sauce (such as El Yucateco), for serving
I added a little taco meat and diced tomatoes or color; however, not a part of the original recipe

What are the steps?

Gather all ingredients.
Heat a 10-inch cast-iron skillet or other skillet of your choice over medium. Add chorizo; cook, stirring to crumble, until browned, about 8 minutes. Drain on a paper towel-lined plate; wipe skillet clean.
Add evaporated milk to the skillet; heat over medium until the edges begin to bubble, about 5 minutes. Reduce heat to medium-low. Add American and pepper Jack cheeses; cook, stirring constantly, until melted, 6 to 8 minutes.
Stir in green chiles; cook until heated through, about 2 minutes. Remove skillet from heat. Top with cooked chorizo, jalapeño, cilantro, pickled red onions, and queso fresco. Serve with tortilla chips and hot sauce.

By the way if you are interested in an iron skillet, I love the lodge iron skillet. They come in different sizes and I think they are a must have especially in a Southern Kitchen. Here’s a link: https://amzn.to/4kpCLNI

I have all three of these sizes and love them.

Other dips and appetizers to serve along side

Guacamole is a must! Here is my easy recipe!

Here is my Bob Armstrong Dip!

Here’s the recipe for this Touchdown Dip enjoy:

Touchdown Dip

This dip is chessy, loaded with flavor and packs a little heat

Print Recipe

CourseAppetizer

CuisineAmerican

KeywordAmerican Cheese, appetizers, cheese dip, dip, Game Day, queso, super bowl, white American cheese

Ingredients

8 oz fresh Mexican Chorizo, casings removed
12 oz can evaporated milk
1 lb white American cheese
4 3 oz cans green chile, drind
sliced jalapeno peppers
fresh cilantro
pickled red onions or raw
crumbled queso fresco optional
tortilla chips
Note: I added a little taco meat and diced tomatoes

Bob Armstrong Dip – You will love this TexMex favorite!

December 31, 2024 by Becky Spoon

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Bob Armstrong Dip is a TexMex favorite! This is perfect for anytime, but especially necessary for parties, game day, you name it. Who doesn’t love the combination of seasoned beef with delicious queso and guacamole? If you’re from Texas you know exactly what I mean if you’ve been to Matt’s . Run to the store in the morning, get the ingredients you need and you can throw this together! And it is so good!

I should say this is a “Copycat” recipe, and there are many out there. I added my own touches here and there trying to very closely find the same taste as the original in his restaurant Matt’s El Rancho in Austin. This recipe is from an Austin magazine that and I hope its as close to Matt’s as possible. Just like I did, add your own twist to these simple ingredients, but this will get you started.

what do you need for this recipe?

For the Meat:

Ground beef
Red or green bell pepper
onions
celery
garlic powder
cumin
chili powder (my addition)
salt
pepper

For the Guacamole:

Ripe Avocados
Juice of a lemon or lime
Granulated garlic powder
vegetable oil
Small Roma tomato, very finely diced (you can omit the tomato)

For the Queso:

Celery
Red bell pepper
White onion
Poblano pepper (I used jalapeno)
Roma tomato
American Cheese

The History of Famous Bob Armstrong Dip

Do you know the history of Bob Armstrong Dip? Here you go!

The History of Bob Armstrong Dip, According to Bob Armstrong

Whenever Bob Armstrong dines at classic Tex Mex restaurant Matt’s El Rancho, he gets up from his table and circles the room. If he spots a group gathered around a bowl of queso heaped with taco meat and guacamole, the former Texas Land Commissioner leans in and asks, “Are you enjoying that?”

They usually are. The appetizer is the restaurant’s most popular dish; Matt’s chef estimates they sell at least four hundred a week. Most patrons order it by asking for “a small Bob” or “a large Bob.” Its full name is Bob Armstrong Dip.

After discovering the table is enjoying his namesake, he announces, “I’m Bob Armstrong.” Matt’s El Rancho tends to be packed with regulars who have been ordering the Bob for years. People gasp. They request photos and autographs. Even during this interview, Armstrong could not stop himself from visiting tables. Matt’s could not have picked a better regular to name a menu item after. Bob Armstrong’s dip is famous, and he loves it.

Matt’s El Rancho opened in 1952 on what is now Cesar Chavez downtown, and quickly evolved from a tiny restaurant serving plate lunches to a Tex Mex destination for politicians, sports writers, and other movers and shakers in mid-century Austin, including LBJ.

In the Matt’s El Rancho cookbook MexTex: Traditional Tex-Mex Taste, Matt Martinez Jr. tells the following story of the dip’s creation: Bob Armstrong came into the kitchen and asked a teenaged Matt Martinez to whip him up “something different.” On a whim, Martinez added taco meat and guacamole to a bowl of queso, and when Bob Armstrong tasted it, “his eyes got as big as saucers.” Back at the Capitol, Armstrong ignited a craze for the new dish he’d had, which politicians started calling “that Bob Armstrong dip.”

Now in his 80’s, Armstrong does not get out to Matt’s as much as he used to. But along with his wife Linda Aaker and son William he recently joined Eater to talk about his unlikely namesake. It was not uncommon for politicians and other regulars to go into the kitchen at Matt’s; Bob and Matt, Jr. knew each other well by the time he made his famous request.

As Armstrong recalls, he was starving, and poked his head in the kitchen asking for a quick snack, something filling and fast. As to why the dip became an icon, Armstrong says that like everything else at Matt’s, their use of fresh and good quality ingredients “makes all the difference.”

There you go! The story behind this dip. Matt Martinez has a great simple cookbook too! Here’s a link for that: https://amzn.to/2UidcE4.

I have this cookbook. It does not disappoint!

More appetizers:

chicken lettuce wraps

Here’s the easy Bob Armstrong Dip Recipe!

Bob Armstrong Dip

Print Recipe

CourseAppetizer

CuisineTexmex

Keywordappetizer, dip, guacamole, pico de gallo, queso, sour cream, texmex

Ingredients

8 oz ground beef
1/4 cup white onion, finely diced
1/4 cup red bell pepper, finely diced
1 stalk celery, finely diced
1/2 tsp granulated garlic (plus more to taste)
1/2 tsp ground cumin (plus more to taste)
1/2 tsp chili powder (plus more to taste)
salt and pepper to taste

For the Queso

1 stalk celery
1/2 1/4 white onion
1 large jalapeno (seeded if you like)
1 roma tomato
1/4 red bell pepper
enough water to cover the above ingredients
American Cheese
I added juice from pickled jalapenos and a pinch of cumin

For the Guacamole

2 avocados, peeled and pits removed
juice of 1/2 lemon or lime or to taste
1/2 tsp granulated garlic
salt and pepper
1 roma tomato, finely diced (optional)

Instructions

For the Meat

Heat a pot over medium heat, then add all the ingredients. Cook, stirring, until the onion is translucent and the meat is cooked, about 5 minutes. Most of the liquid should evaporate, but the mixture shouldn’t be dry. Keep warm while you prepare the other components.
Note: Because I didn't want large pieces of onions, celery and peppers I added the vegetables to a food processor and pulsed them to almost a puree with, still some texture, but no big pieces.
Do Ahead: The meat can be made 1 day ahead. Cover and chill. Reheat before assembling.

For the Queso

To a saucepan add the celery, bell pepper, onion, jalapeno and tomato and add enough water to barely cover. Bring to a boil and cook until the skin starts to come off the tomato and the vegetables have started to soften. With a slotted spoon remove the vegetables to a food processor and puree. While you are doing continue to simmer the water that you cooked the vegetables in allowing it to reduce a little. After it has reduced a little, add the vegetable mixture back in to the water, turn the heat down to low, and gradually whisk in the cheese. Cook until the cheese has completely melted, stirring consistently. If you walk away, you may scorch the cheese and you will have to start over. At this point, taste to see if you want to add a little more cumin, and I added some of the liquid from a jar of pickled jalapenos.
Do Ahead: Queso can be made 1 day ahead. Cover and chill. Reheat before assembling.
How to assemble
Pour the hot queso into a wide, shallow serving bowl. Add a scoop of meat and a scoop of guacamole, about 1/2 cup of each. Do not mix. Guests should combine the queso, guacamole, and ground beef together with tortilla chips as they eat it.
Enjoy!

love this chile con queso.

November 17, 2021 by Becky Spoon

This chile con queso is beefy with the addition of ground beef, loaded with tomato and green chile, and cream of mushroom soup!! The soup just makes it yummy and delicious!

love this chile con queso.

Always a favorite in Texas this is quick and easy! I made the tortilla chips with those street taco tortillas that Mission Brand makes. I just quartered then, fried them in a little vegetable oil, then sprinkled them with a little New Mexico Chile Powder! Yum! Here’s the link for the Mission Street taco tortillas: https://www.missionfoods.com/products/street-tacos-white-corn-tortillas/.

I love to serve this with my brisket chili!! It is the perfect accompaniment! Here’s the link for my Brisket Chili! You have to try it! Delicious and perfect for game day treats and all your holiday cmpany coming! https://the2spoons.com/essential-texas-brisket-chili/.

love this chile con queso.

Here’s the recipe!! Enjoy! Make it this weekend! Perfect fall weather food, Queso and homemade chili.

As a bonus, make my Crazy Leftover Texas brisket Chili and Beef Queso Dip Burger

leftover chli and beef queso dip burgers

chile con queso

Print Recipe

CourseAppetizer, Cheese, mexican

CuisineMexican, Texmex

Keywordbeef queso dip, dip, game day food, queso

Ingredients

1 Lb ground beef
2 Lbs Velveeta Cheese, cut into cubes
1 Can Rotes (tomatoes and green chile)
1 Can Cream of mushroom soup
Pickled jalapeños (optional) New Mexico Red Chile Powder (optional)

Instructions

Add the ground beef to a large skillet or pot and cook breaking up with a spoon until brown. Drain, then season with a little salt and pepper to taste.
Add the meat back to the pan and add the Cream of mushroom soup and combine. Add the Rotel tomatoes and green chile and heat through. Add the cubed velveeta, lower the heat and cook until all the cheese has melted and the dip is creamy and ingredients are combined.
Add pickled jalapeños if you like. I add a little chile powder too!! Enjoy!

The Best Green Chile Deviled Eggs & Corn Salsa

January 2, 2020 by Becky Spoon

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These Green Chile Deviled Eggs are topped with fresh Corn Salsa and they are delicious. I think they’re really pretty too!

I cooked the eggs in the Instant Pot. If you haven’t tried eggs in an Instant Pot you have to. One cup of water, the number of eggs you want to use on a single layer, set the pressure cook mode and set for 10 minutes. Then I quick release, remove, crack the eggs all over (I find cracking the ends and rolling them works well) then remove the shells. This is so easy.

I keep frozen Hatch Green Chile in my freezer but for this recipe just a can of green chile is all you need. You can get from most supermarkets, but here is a link that will help: https://amzn.to/2sx132Y.

I made a quick corn salsa for the top of the deviled eggs that just adds texture and more flavor to these delicious deviled eggs. https://the2spoons.com/spicy-corn-salsa/. Yum. These are so good.

The Best Green Chile Deviled Eggs & Corn Salsa

Here’s the easy recipe for these deviled eggs!

Green Chile Deviled Eggs with Spicy Corn Salsa

Print Recipe

CourseAppetizer, easy side dish, Side Dish

CuisineAmerican, Mexican

Keyworddeviled eggs, eggs, green chile, green chile deviled eggs, hatch green chile, hatch green chile deviled eggs, Spicy Corn Salsa

Equipment

Instant Pot

Ingredients

12 eggs
6 tbsp mayonnaise
2 tsp Dijon Mustard
4 tsp chopped canned Hatch Green Chile
2 tsp freshly squeezed lime juice
2 tsp finely chopped fresh cilantro
salt to taste
freshly ground black pepper to taste
Corn Salsa (https://the2spoons.com/spicy-corn-salsa/)

Instructions

For the Eggs

Place the eggs in the steamer basket or in the metal insert of your Instant Pot. Add one cup water. Set the Pressure Cooker on high and set for 10 minutes. When finished, quick release, remove the eggs from the pot. With the cold water running so you can handle them, crack each end of the eggs and gently roll the eggs on a counter top which will easily release the shells. Remove the shells and discard. Cut each egg in half, removing the yellow and placing into a bowl for mixing the other ingredients. *If you don't have an Instant Pot, that's ok, just hard boil your eggs your preferred method.

To Finish the Eggs

Combine the egg yolks, mayonnaise, mustard, chiles, lime juice, and cilantro in a medium, nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with corn salsa.

Notes

http://spicy corn salsa

Essential – Classic Fish Chowder Recipe

September 12, 2019 by Becky Spoon

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This Classic Fish Chowder is an essential recipe you need to have in your repertoire. Once you have the recipe for the chowder base you can use different fish or seafood to complete the dish. You could easily make this a clam chowder. Add a little celery when you sauté the onions, use clam juice instead of the fish stock, finish with some cooked and diced salt pork for garnish and you’ll have the perfect clam chowder.

The base is loaded with heavy cream, butter, onions and lemon zest. What is not to love? The recipe calls for whole milk and heavy cream, so no worries you’re not using all heavy cream. But who are we kidding? Heavy cream and butter? To die for!

I love chowders any time of the year, but I really love soups, chowders and stews in the cooler months. You will want to try this recipe. I gobbled it up so fast it was so delicious! It is one of those dishes that you just can’t take a break from eating!

Essential – Classic Fish Chowder Recipe

I used Red Snapper because #1. I love it! #2. I had it on hand. Other white fish that is good in chowder are: Popular kinds of white fish are tilapia, cod, bass, grouper, haddock, catfish, and snapper, and these are great for frying, searing, using in soups and chowders, and baking. Here’s a link with same information from the Kitchen: http://Popular kinds of white fish are tilapia, cod, bass, grouper, haddock, catfish, and snapper, and these are great for frying, searing, using in soups and chowders, and baking.

Essential – Classic Fish Chowder Recipe

Another favorite is my Fisherman’s Stew. The stew is loaded with mussels, cod and sea scallops! Here’s the recipe link for your review: https://the2spoons.com/fishermans-stew-or-cioppino-hearty-robust/.

Here’s the recipe for the Classic Fish Chowder! Enjoy!

Classic Fish Chowder

Print Recipe

CourseAppetizer, dinner, Lunch, Main Course

CuisineAmerican, Seafood

Keywordappetizer, chowder, classic fish chowder, cod, dinner, fish, main course, white fish

Ingredients

2 tbsp butter
2 garlic cloves
1 medium onion, finely diced
1 cup diced celery
1 bay leaf
1 tsp fresh thyme leaves
2 large Yukon Gold Potatoes, peeled and diced
2 cups fish stock
1 1/2 cups whole milk
1 1/2 cups heavy (whipping) cream
1/2 tsp smoked paprika
zest of one lemon
2 cups chopped white fish
2 tbsp fresh dill leaves for garnish
1 tbsp finely diced fresh chives
sea salt and freshly ground black pepper

Instructions

In a large stockpot, melt butter over medium-heat. Add the garlic and cook for 30 seconds, keeping a close watch that it doesn't burn. Add the onion, celery, bay leaf, thyme, and a pinch of salt, and sauté until softened, about 8 to 10 minutes.
Add the potatoes and fish stock, and bring to a boil over medium-high heat. Reduce the heat to medium, and simmer until the potatoes are almost fork tender (6-8 minutes).
Stir in the milk, heavy cream, smoked paprika, and lemon zest. Season with salt, and bring the chowder back to a simmer. Add the fish and simmer about 5 minutes until the fish is cooked through, opaque and easily flakes with a fork. Taste and adjust the seasonings. Divided the chowder into bowls, then garnish with fresh dill, chives and freshly ground black pepper.

Amazing Dish! Scallops in Aguachile

August 16, 2019 by Becky Spoon

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This dish of Scallops in Aguachile (chile water) is amazing. If you love sashimi or ceviche, you will love this dish.

Here is an excerpt from Andrew Zimmerman’s website explaining what this dish is and where it originated.

“In the Pacific states of Sinaloa and Nayarit, aguachile de callo de hacha (scallops in chile water) is the Rolls Royce of ceviche dishes, in which the luxurious scallop is bathed in a fiery solution of lime and fresh green chile. Traditionally, only two vegetables—cucumber and purple onion—serve as a garnish, so the dish shines with just a finish of sea salt and pepper. Not surprisingly, the elegantly simple aguachile has become a favorite of modern Mexican chefs like Carlos Salgado, who is slowly evolving the flavors in his versions.

Two notes: Poached shrimp, sliced in half down the middle, will substitute beautifully for the scallops if you prefer that. And if you can’t find anise hyssop leaves (they are uncommon), fresh mint makes a delicious variation.”

Amazing dish! Scallops in Aguachile

This dish was inspired by a dish my friend made on my last trip to Cabo San Lucas. He layered thinly sliced fresh scallops from the ocean, very thinly sliced onion and added lime juice. He marinated the scallops and onions in the lime juice for about 15 minutes which cooked the scallops. Then he added avocado and cucumber and served this delicious dish with tortilla chips. I’d say it was between sashimi and ceviche. When I returned from Cabo, I did a little research, ran across the original recipe with an aguachile and decided I’d take his recipe a step farther.

Such a delicious and refreshing dish for the summer! You can substitute shrimp as stated before, but you want to make sure either the shrimp or scallops are very fresh!

I served this on fried Wontons. Oh, my goodness! So good. I added a little wasabi and I honestly can’t tell you how delicious this dish was.

Serving this on a wonton idea came from one of my favorite restaurants in Cabo, Tazuma. Tazuma is at Pueblo Bonito Resort at Sunset Beach so you would have to call ahead for reservations and to make arrangements to enter the resort. Here’s a link if you ever have the opportunity to try: https://www.pueblobonito.com/resorts/sunset-beach.

Here is my ceviche dish I think you will love too: https://the2spoons.com/this-shrimp-ceviche-is-easy-so-delicious/

Amazing Dish! Scallops in Aguachile

I hope you don’t let the idea of the lime cooking the scallops keep you from trying this dish. This is a crazy good dish, perfect for an evening meal or lunch, just a snack along with appetizers for your next party or before the main course.

Scallops in Aguachile

Print Recipe

CourseAppetizer, dinner, Lunch, Main Course, mexican, Snack

CuisineJapanese, Mexican

Servings servings

Ingredients

6 sea scallops
3 limes, juiced
1-2 avocado diced
1/2 English cucumber, peeled, de-seeded and thinly sliced, seasoned with salt
1/2 red onion, thinly sliced
6-8 Fried crispy wonton wrappers

For the Aguachile Broth

3 limes, juiced
1/2 cucumber, peeled
1 jalapeno, sliced and seeded
About a handful each of cilantro and parsley
1 tbsp tarragon, optional
mint leaves, optional
2 tbsp extra virgin olive oil
2 tbsp water
1 garlic clove
1/2 tsp salt

Instructions

Using a sharp knife slice the scallops finely and add them to lime juice.
To prepare the Aguachile Broth, blitz the ingredients in a blender or food processor and strain through a fine mesh.
Arrange the scallops evenly on 2 plates and top with red onion, avocado & cucumber. Pour over the aguachile broth. Serve with fried wontons or tortilla chips!

Want more seafood dishes? Try these BBQ shrimp! https://the2spoons.com/love-this-easy-barbecue-shrimp/