A rich, crowd-pleasing queso made with Bow Creek Ranch ground yak, this easy crockpot dip blends lean, flavorful yak with melted Velveeta, RoTel tomatoes, and zesty picante sauce. Slow-cooked until smooth and creamy, it delivers bold Tex-Mex comfort with a cleaner, meat-forward finish. Perfect for game days, gatherings, or anytime chips need a serious upgrade.

(Perfect for a standard 5-6 quart crock pot)
Ingredients:

• 1 lb Bow Creek Ranch ground yak burger
• 12 oz Velveeta cheese, cut into 1-inch cubes
• 1 can RoTel, undrained
• 1/2–3/4 cup Old El Paso picante sauce (start with 1/2 cup)

1. Brown the yak
   Cook ground yak in a skillet over medium heat, breaking it up, until fully browned. Drain excess fat.
2. Load your standard 5-6 qt crock pot
   Add browned yak, Velveeta cubes, RoTel (with juices), and 1/2 cup picante sauce. Stir once.
3. Slow cook
   Cover and cook on LOW 1.5–2 hours or HIGH 1 hour, stirring every 20–30 minutes until melted and smooth.
4. Adjust & serve
   Stir well. Add more picante if needed for spice/thinness. Switch to WARM for serving with tortilla chips.

Yield: 4–6 cups dip (serves 8–12 with chips).