One of our last suppers on the water for this season,

served in my all time favourite manner…

finger food

with accompanying beverage of choice…


!Happy Hour!

I made sure it was relatively nutritionally balanced

(protein, carbs and vegetables)…

Ingredients easily available…

Minimal cooking…

And so very fun to make…and enjoy…


(at least 4 very generous servings)

1 lb extra lean ground beef

(I’ve also used ground turkey and spicy sausage)

8 oz cream cheese

1 large pkg Velveeta

10 oz can diced tomatoes

1/4 -1/2 cup pickled jalapeños, chopped

10 oz can cream of mushroom soup

green onion, thinly sliced for garnish (optional)

nacho chips, bread, veggies for dipping

1 fondu pot (don’t forget the fuel)

cocktails of choice

Putting it all together…

On the stove top brown ground meat in the fondu pot.

With pot on low heat, add to this chunks of cream and Velveeta cheeses,

stirring until melted.

Add tomatoes, jalapenos and mushroom soup.

Stir to thoroughly combine and simmer on very low to blend flavours for about 10 minutes.


Writing this makes me want to make more…

Place pot on fondu stand on very low flame.

Sprinkle with chopped green onion,

pour your cocktails

and start dipping.

I’m really going to miss this!

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