SMOKED CHEESE DIP RECIPE RECIPES

Steps:

• 3 lbs of hard cheese. If the cheese is soft like Velveeta or mexican, you can simply cube it. Place into a half-size foil pan.
• Cook the chorizo in a skillet until browned. Drain the grease and set aside to cool.
• Dice the onion and set aside.
• Mince the peeled garlic cloves and set aside.
• Clean, deseed and slice the jalapenos. Cut off the stem, slice in half lengthwise then remove all of the seeds and pith. Slice the half peppers into half-circles.
• Stir fry the onion, garlic and jalapeno in a little of the chorizo grease until they are wimply and well browned. Set aside to cool.
• Add the meat, vegetables, Rotel to the foil pan with the cheese. Add 3 TBS of Jeff's original rub on top.
• Smoke the queso at 180 degrees F (Pellet smoker) or 200-225 degrees (other smoker) until the cheese begins to melt down then stir ingredients in the pan to combine.
• Continue cooking until the queso is completely melted. Stir in about 1 cup of heavy whipping cream to make it more creamy. Add more as desired to get the right consistency.
• Serve immediately with plenty of tortilla chips garnished with cilantro. Add a little hot sauce to the top if desired.

Steps:

• Combine cream cheese, oysters, sour cream, liquid smoke, Worcestershire sauce, and hot sauce in a blender. Blend until well mixed and oysters are chopped to desired consistency.