Smoked Queso Dip with CHORIZO | Pellet Grill | Pit Boss Austin XL

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby cheese

Colby cheese is often less expensive and melts well.

monterey jack cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is a good melting cheese that's often cheaper.

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Ground beef is often more affordable and widely available.

Cook the chorizo in a skillet over high heat for about 5 minutes until fully cooked and fat is rendered.

Chop the onion into small pieces.

Cube the Velveeta cheese and add it to a pan.

Add the cream cheese to the pan.

Dump in two cans of Rotel with juices.

Sprinkle in two tablespoons of cumin, one tablespoon of garlic powder, one tablespoon of chili powder, and one tablespoon of paprika.

Mix all ingredients together in the pan.

Preheat the smoker to 300°F using cherry wood pellets.

Place the pan with the queso dip on the smoker and smoke for 45 minutes, checking at 15 and 30 minutes to stir and incorporate flavors.

Remove from the smoker when the cheese is fully melted and the dip is thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens