< by Nate >

As part of the Carey clan, there are plenty of family recipes that are staples at events. From hamburger pie, to shrimp cocktails, and even string cheese, there are certain foods that are usually mandatory at Carey get-togethers.

But none of these are more precious and more coveted than the Mexicali dip.

Made up of everything a growing child needs (Velveeta cheese, beef, salsa and chopped green chiles), the family flocks to the overflowing crock pot. For a group of Irish people in Wisconsin, there isn’t much that beats a hot cheese dip.

I can only recall a handful of parties in which the dip was not present, and since that happened at such a young age in my life, I still do not know if those were figments of my imagination, or some sort of cruel mirage seen from across the room.

For those who aren’t a part of the family, but have experienced the dip firsthand, the testimonies speak for themselves:

“I’ve eaten well over my weight in Mexicali dip over the years.” – My best friend Dan, also the best man in my upcoming wedding.

“I don’t know what’s in it, and I don’t care.” – Hustad, a college friend, groomsman in said wedding.

“I’m inclined to snub a dip that’s 90 percent processed cheese product, but this dip transfixes me. One scoop leads to another and before long, I, too, become 90 percent processed cheese product.” – Jill, bride in said wedding.

Now, I’m not saying my life has played out based on people’s reaction to the Mexicali dip. But I’m not saying it hasn’t.

So, against my better judgment, and surely against the council of the Carey elders, here is the recipe:

• 1 pound Velveeta cheese
• ½ pound of Mexican Velveeta cheese
• 1 cup of salsa
• Two cans of chopped green chiles
• 1 pound of beef

The instructions:

• Brown the beef
• Add the cheese
• Once melted, add salsa and chopped green chiles
• Throw in a crock pot

Simple, right? Hey, I never said we were a sophisticated clan.