Smoked Queso Dip
Smoke Queso Dip by: Joyce Osborne
Ingredients
32 oz block Velveeta cheese, cubed
8 oz block Monterrey Jack cheese, cubed
8 oz block cream cheese, cubed
2 lbs ground beef, browned and drained
1-14.5oz can petite diced fire roasted tomatoes
1 cup heavy whipping cream
1/2 cup roasted hatch green chiles, medium heat
1 bunch cilantro, tops only, chopped
3 tbsp Southern Heat
1.5 tsp Salt of the Gods
Directions:
Brown ground beef in a pan on the smoker at 250 for approx. 1 hour or until browned. Drain with slotted spoon, add together with other ingredients in aluminum pan on the smoker at 235, smoke level 6 if option, for 2.5 hours, stirring every half hour.
