Description
Smoked Taco Dip is a deliciously creamy and cheesy appetizer infused with rich smoky flavors. This Tex-Mex inspired dip combines softened cream cheese, sour cream, mayonnaise, taco seasoning, shredded cheddar and Monterey Jack cheeses, and optional cooked ground beef or chorizo, all slow smoked to perfection. Perfect for parties and gatherings, it’s served warm with tortilla chips or fresh veggies, offering a flavorful and indulgent twist on classic taco dip.
Ingredients
Scale
Dairy & Creamy Base
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
Seasoning & Cheese
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Proteins & Vegetables
- 1/2 lb cooked ground beef or chorizo (optional)
- 1/2 cup diced tomatoes (or drained Rotel)
- 1/4 cup sliced green onions
- 1/4 cup sliced black olives
- 1/4 cup pickled jalapeños (optional)
Serving
- Tortilla chips for serving
Instructions
- Preheat the smoker: Set your smoker to 225°F (110°C) to prepare for slow smoking the dip.
- Mix the base ingredients: In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and taco seasoning. Stir thoroughly until the mixture is smooth and well blended.
- Add cheeses and meat: Fold in shredded cheddar and Monterey Jack cheeses. If using, incorporate cooked ground beef or chorizo evenly into the mixture.
- Incorporate diced tomatoes: Stir in the diced tomatoes or drained Rotel to add moisture and flavor throughout the dip.
- Prepare for smoking: Spread the dip mixture evenly in a cast iron skillet or a foil baking dish, making sure it’s level for even cooking.
- Add toppings: Sprinkle the sliced green onions, black olives, and pickled jalapeños on top for extra flavor and texture.
- Smoke the dip: Place the skillet or dish into the preheated smoker. Smoke for 45–60 minutes until the dip becomes bubbly and the top has a light golden color.
- Cool and serve: Carefully remove the hot dish from the smoker and let it cool slightly for 5–10 minutes before serving. Serve warm with tortilla chips or fresh vegetable sticks.
Notes
- For a stronger smoky flavor, consider using smoked cheese or adding a dash of chipotle powder to the dip mix.
- If you don’t have a smoker, bake the dip at 375°F (190°C) for 20–25 minutes until bubbly and golden on top.
- Optional ingredients like cooked ground beef or chorizo can be omitted for a vegetarian version.
- Make sure to use a cast iron skillet or foil baking dish suitable for smoking to hold the dip safely.
