Soak wood chips in very hot water for 10 minutes; drain. Preheat smoker according to manufacturer’s direction to maintain a temperature of 250° Use wood chips and water pan as directed.
Recipe
Author
Hy-Vee Test Kitchen
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Description
A perfect addition to any barbecue or Mexican fiesta. This easy cheese dip blends together cream cheese, Cheddar cheese and pepper Jack with Hy-Vee cheesy loaf, then smoked with hickory wood chips for a dip packed with flavor.
Servings and Ingredients
Ingredients
Serves 28
| Quantity | Ingredient | Add |
|---|---|---|
| Hickory wood chips | ||
| ¼ c. Hy-Vee unsalted butter, chopped | ||
| 1 c. seeded and chopped Roma tomatoes | ||
| ½ c. chopped white onion | ||
| 2 medium jalapeño peppers, seeded and chopped* | ||
| 1 (8-oz.) pkg. Hy-Vee cream cheese, cubed | ||
| 1 (8-oz.) pkg. Hy-Vee smooth and cheesy loaf, cubed | ||
| ½ (8-oz.) pkg. Hy-Vee pepper Jack cheese chunk, shredded | ||
| ½ (8-oz.) pkg. Hy-Vee medium Cheddar cheese chunk, shredded | ||
| 1 ½ tbsp. Big Moe Cason pork rub | ||
| 2 tsp. Hy-Vee ground cumin | ||
| ¼ tsp. ground white pepper | ||
| Hy-Vee corn tortilla chips, for serving |
Things To Grab
- Large bowl
- Smoker
- 6-qt. cast iron Dutch oven
- Wooden spoon
Directions
Place butter, tomatoes, onion and jalapeños in a 6-qt. cast iron Dutch oven. Add cream cheese, cheesy loaf, pepper Jack and Cheddar cheeses, pork rub, cumin and white pepper.
Place Dutch oven, uncovered, on rack in smoker. Cover or close smoker and smoke for 40 to 45 minutes or until cheeses are completely melted, stirring every 15 minutes. Remove from smoker and serve immediately with tortilla chips.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 30mg
- Sodium: 440mg
- Total Carbohydrates: 4g
- Protein: 4g
Daily Values
0%
Iron 0%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 0%