Ingredients:

• 1 (16-ounce) block Velveeta cheese, cut into cubes

• 1 (10-ounce) can Ro-tel Original Diced Tomatoes & Green Chilies

• 1 (16-ounce) can refried beans

• 2 avocados, thinly sliced

• 1 pound ground beef, if desired

• 1 packet taco seasoning

• 1/2 onion, diced

Preparation:

1. Preheat a pot over medium heat. Dump in the cubes of Velveeta, the can of Ro-tel and the refried beans.

2. Cook until the cheese melts, about 5 minutes, stirring occasionally.

3. Once the cheese is fully melted, turn the heat to low and add in the sliced avocados. Jenna likes to mix them into the dip, but you can also use them as garnish.

4. Gently pour the dip into a serving bowl and enjoy with your favorite chips — or by the spoonful!

Optional: If you love meat, you can substitute the beans for beef or fold this into the original recipe. Saute half a diced onion with ground beef over medium heat. Cook until the beef is browned, about 10 minutes. Drain off any liquid and add 1 packet of taco seasoning. Stir the seasoned ground beef into the melted queso before adding the avocados.