A crowd-favorite dip that soaks up smoke while it melts. Best made fresh — the smoke flavor is the whole point.
Ingredients
- 1 lb Velveeta, cubed
- 1 lb chorizo or ground pork sausage
- 1 can (10 oz) Rotel (tomatoes and green chiles)
- 1 onion, diced
- 2 jalapeños, diced
- 1 cup shredded pepper jack
- ½ cup milk
Instructions
- Brown the chorizo or sausage and drain.
- Combine everything in a foil pan.
- Smoke at 250°F for 45–60 minutes, stirring every 15 minutes, until fully melted and smoky.
Make-Ahead & Storage
Best served fresh and hot. Leftovers reheat gently on the stovetop with a splash of milk, though the texture is best the first time. Not suited to freezing.
Notes
Serve with tortilla chips. No cilantro, per the household rules. Add more jalapeño or a diced serrano for extra heat.