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Smoker


8 oz cream cheese
1 yellow onion
1 bell pepper
2 cups shredded cheese (Monterey Jack, Oaxaca, chedder) - dont used pre shredded, they have anti caking agents that will mess them up).
1 can Rotel tomatoes
2 cups cooked shredded brisket point, taco spiced beef, spicy sausage, chorizo etc (optional_
1/2 cup heavy cream
you can add diced jalapenos, green chilies as well

Preheat smoker to 225f.
Meanwhile, coarsely chop one 8 oz block of cream cheese, dice 1 yellow onion and 1 bell pepper, and shred 2 cups of cheese. Add those ingredients, along with 1 can of Rotel diced tomatoes, 2 cups of shredded brisket point (or desired meat) and 1/2 cup heavy cream to a smoker safe baking dish.
Smoke the queso dip at 225f for 1 hour, stir well to combine.
Increase the temperature to 350f and smoke for 1 hour. Stirring every 20 minutes.
Remove from the smoker, give it another good stir and serve with tortilla chips, celery sticks, carrot sticks, crackers, or sourdough bread spears.

Unrated