Smoked Queso Dip

We love our smoker.  Summer, winter (or in between), there's always a reason to use them!  Slab of ribs...a pristine Boston butt...simple burgers or porkchops...even veggies on skewers...they ALL taste better after being cooked on a smoker.  We keep several types of wood chips handy for smoking, too...pecan, hickory, apple, peach...there are SO many choices, and they each give a distinct flavor profile.

Smoking, at a low-and-slow temperature, leaves meats super tasty and so tender they'll practically fall off the bone!!  BUT...I'm not here today to tell you about smoking meats.  Instead, I'm going to offer you a recipe that will leave you (and your family/friends) clamoring for more.  Today's offering is Smoked Queso Dip (courtesy of my sister Emily... thank you SO much)!!

Queso Dip?  On a smoker?  YES!!  This is a SUPER simple recipe that can please a crowd without a lot of work.  You do all the prep while your coals are coming to temp, then simply put it in and shut the door (or put the cover on) and wait.  In about an hour, you'll have a delicious dip that will knock your socks off!  You can serve it with almost anything...tortilla chips, raw veggies, or you can even use it to top a burger (messy food CAN be fun).  I'll even include a bonus recipe at the bottom!


Smoked Queso Dip

1lb Chorizo Sausage (hot or mild, depending on how spicy you want it)

2 medium bell peppers, diced (use red or green)

4-5 jalapenos, diced (remove the seeds if you want to lower to heat level)

2 cans of Rotel tomatoes with chilis, drained (hot or mild, depending on spicy you want it)

1 14.5oz can diced tomatoes, drained

1 can of chipotle peppers, diced well

1 8oz block of cream cheese, cut in large chunks

1 2lb block of Velveeta, cut in large chunks


Directions

Place 2-3 good handfuls of wood chips in water to soak for about 30 minutes (pecan works particularly well for this...the flavor is outstanding).  Drain and place in smoker box (you can use an 8'' x 8'' aluminum pan for a smoker box...simply place the soaked chips in, cover with foil, then poke a lot of holes in the foil). Set aside.

Start your charcoal for your smoker.

While waiting for the smoker to come to temp, prep your dip.  In a large pan (I use cast iron), crumble and cook the Chorizo. Once cooked, place all ingredients in a large aluminum pan (I use the disposable roasting pans...9"w x 11"l x 3"d). Don't worry about mixing anything up...just dump them all in.

Once the coals are ready, spread them on one side and replace the grate.  Put your smoker box inside over the coals, and put the lid on.  When you start seeing good smoke (about 10 minutes), place the pan in the grill/smoker on the side without the coals, and close it.  

Check the progress after 1/2 hour, and stir, if needed. Check again every 15 minutes, stirring a bit, until all the cheeses are melted and it's mixed well.  Serve with tortilla chips or whatever you like to dip.

NOTE - This recipe CAN be made using a crock pot!!  Just cook your Chorizo, then place all ingredients in a crock pot, and cook on HIGH until cheese are completely melted and ingredients are mixed.


BONUS RECIPE - Lay a pile of chips on a plate.  Top with Smoked Queso Dip and add any extras you like (guacamole, sour cream, roasted & shredded chicken, pulled pork, taco meat...the choices are up to you).  Ta-Dahhhh...you have NACHOS!!


Eat up, folks!  This is sure to be a hit at your next party.  ENJOY!!!