Description
Smoked Taco Dip is a flavorful, warm appetizer perfect for gatherings. Featuring a blend of Velveeta cheese, cream cheese, seasoned ground beef, black beans, and corn, all combined and smoked low and slow in a smoker until bubbly and melty. This smoky taco-inspired dip is a crowd-pleaser served with chips for dipping.
Ingredients
Scale
Cheese
- 16 oz White Velveeta Cheese, cubed
- 1 block cream cheese, softened and cubed
- 2 cups shredded cheese (cheddar or Mexican blend)
Meat
- 1 pound cooked and seasoned ground beef
- Dan-O’s taco seasoning, to taste
Vegetables & Beans
- 1 can Southwest corn, drained
- 1 can Rotel (diced tomatoes with green chilies)
- 1 can black beans, drained
Instructions
- Prepare the Ingredients: Gather all ingredients. Cube the White Velveeta cheese and softened cream cheese to prepare for mixing.
- Cook and season the ground beef: Brown the ground beef on the stovetop, add Dan-O’s taco seasoning to taste, and cook until fully done. Drain any excess grease from the cooked beef.
- Assemble the Dip: In a smoker-safe dish, combine the cooked and seasoned ground beef, cubed Velveeta cheese, cubed cream cheese, drained Southwest corn, Rotel tomatoes with green chilies, and drained black beans. Mix thoroughly.
- Add the Shredded Cheese: Sprinkle the shredded cheddar or Mexican blend cheese evenly over the top of the mixture in the dish.
- Season the Dip: Sprinkle additional Dan-O’s taco seasoning to taste over the assembled mixture to enhance flavor.
- Smoke the Dip: Preheat your smoker to 225°F. Place the smoker-safe dish inside and smoke the dip for 2 hours. Stir the dip halfway through the cooking time to ensure even melting and smoke infusion.
- Serve: After 2 hours, once the cheese is fully melted and the dip is hot and bubbly, remove it from the smoker. Serve warm with tortilla chips for dipping.
Notes
- Make sure to use a smoker-safe dish like a cast iron or heavy-duty aluminum pan to avoid warping or damage.
- Stirring halfway through smoking helps prevent cheese from sticking and evenly distributes heat and smoke flavor.
- Adjust the amount of taco seasoning depending on your preferred spice level.
- Use lean ground beef to reduce excess grease and draining thoroughly to keep the dip from becoming too oily.
- This dip can be kept warm in the smoker for awhile but is best served fresh for optimal texture.
- Substitute Velveeta with other processed cheese for a similar melty texture if desired.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Smoking
- Cuisine: Tex-Mex
