Smoked Queso Dip
Ingredients
- 1 lb ground beef cooked and seasoned
- 1 tbsp minced garlic
- 8 oz pepper jack cheese cubed
- 8 oz mexican blend shredded cheese
- 32 oz velveeta cubed
- 1 cup salsa
- 1/2 medium white onion diced
- 1 tbsp cilantro
- 2 roma tomatoes diced
- 4 oz cream cheese cubed
- 1/2 packet taco seasoning or make your own: see recipe
Supplies Needed
- Pecan wood chips for smoker
- 9 x13" disposable aluminum pan
- Smoker
Instructions
- Fire up the smoker with pecan wood chips and get temperature to 230 degrees F.
- In a non-stick skillet, brown ground beef over medium heat until fully cooked. Drain fat and sprinkle half a packet of taco seasoning (or make your own) on top. Do not add water. Mix taco seasoning into browned ground beef and set aside to cool a bit. Cut, dice and cubed cheese, onions, cream cheese and tomatoes.
- Add all of the ingredients to a disposable 9x13" aluminum pan. Place in smoker and smoke for about 1 1/2 to 2 hours or until the cheese is fully melted and smooth stirring 2-3 times through cooking.
- Serve immediately with tortilla chips, low carb air fryer chips, or pork rinds.
- Store remaining leftovers in a airtight container in fridge for a few days. When ready to eat, heat in a microwave safe bowl and enjoy!
Notes
If you don't have a smoker, you can also use a grill and put on indirect heat trying to maintain 230 degrees F for about 1 1/2 to 2 hours.
Nutrition
Serving: 1g