Tex-Mex Sandra Lee-Style: Matt's Rancho Martinez's Bob Armstrong Dip
You too can make this tasty dip in five easy steps
Matt's Rancho Martinez may be known as a solid Tex-Mex joint with good fajitas and boozy drinks to some, but a secret dip that was so popular it was eventually added to the menu is the restaurant's real claim to fame. Behold, Bob Armstrong Dip, named after a Texas politician who wanted a little bit of everything layered in a single bowl.
Matt's charges $8.95 for a large order of the stuff, but you can create this tasty treat at home, with little to no cooking.
Melt one block Velveeta or other product that contains "cheese food" as a prominent ingredient, preferably in the microwave. Stir often to prevent a skin from forming on the surface, and keep warm. Cheese food will revert back to a solid state if allowed to cool.
Open one container of prepared guacamole.
Open one container of prepared sour cream.
Cook one pound ground beef seasoned with prepared taco seasoning. The directions should be right on the back of the pouch.
In a large bowl, place one ice-cream scoop of guac and one scoop cooked ground beef. Top with enough queso to completely inundate other ingredients and garnish with a scoop of sour cream. Serve immediately with tortilla chips warmed in the oven.
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