Description
A flavorful and smoky appetizer combining seasoned ground beef, creamy cheeses, and spicy tomatoes, perfectly smoked to create a bubbly, cheesy dip that’s ideal for game days and cookouts.
Ingredients
Scale
Meat Mixture
- 1 lb ground beef
- 1 tablespoon taco seasoning
- 1/2 cup diced onion
Dairy Mixture
- 1 (8 oz) block cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
Additional Ingredients
- 1 (10 oz) can diced tomatoes with green chiles, drained
- 1/2 cup chopped green onions
- 1/4 cup sliced black olives (optional)
- 1/4 cup chopped cilantro (optional)
- Tortilla chips for serving
Instructions
- Preheat the smoker: Set your smoker to 250°F and allow it to reach the proper temperature to ensure even smoking of the dip.
- Cook the beef mixture: In a skillet over medium heat, brown the ground beef with the diced onion until fully cooked and no longer pink. Drain off excess grease, then stir in the taco seasoning to evenly season the meat.
- Mix the dairy base: In a large mixing bowl, blend together the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
- Combine all ingredients: Fold the cooked beef mixture, diced tomatoes with green chiles, shredded cheddar and pepper jack cheeses, and half of the chopped green onions into the creamy base.
- Prepare for smoking: Transfer the dip mixture into a cast iron skillet or any heat-safe baking dish suitable for the smoker.
- Smoke the dip: Place the dish uncovered in the smoker and smoke for 1 to 1.5 hours, or until the dip is hot, bubbly, and develops a light smoky crust on top.
- Garnish and serve: Remove the dip from the smoker. Top with the remaining green onions, black olives, and cilantro if desired. Serve warm alongside tortilla chips for dipping.
Notes
- Add a dash of hot sauce or jalapeños for extra heat.
- This dip can also be baked at 350°F for 25–30 minutes if a smoker isn’t available.
- Perfect appetizer for game days or cookouts.
