Smoked Cajun Crawfish Queso Dip | Heath Riles BBQ

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: American cheese

Reduced-fat cheddar cuts calories without losing flavor

Monterey Jack cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: Colby cheese

Part-skim mozzarella is lower in fat and calories

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt is lower in calories and adds a tangy flavor

Start by adding a block of Velveeta cheese and a pound of diced Monterey Jack cheese to a mixing bowl.

Add about a tablespoon of minced garlic from a tube.

Incorporate a can of Rotel into the mixture.

Add one small onion and half a green bell pepper, diced.

Mix in about 2 tablespoons of Cajun Creole garlic butter.

Add a little bit of beef rub for flavor.

Stir in 12 oz of Louisiana crawfish tails and mix everything together.

Transfer the mixture to a pan and thin it out with a can of water or milk.

Place the pan on a Smoking Brothers grill set to 300°F.

Let it cook for about 2 hours, stirring occasionally until the cheese is melted and the mixture is gooey.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens