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.