Description
This Smoked Taco Dip is a flavorful and cheesy appetizer perfect for parties and gatherings. Cream cheese and sour cream are blended with taco seasoning to create a smooth base, layered with salsa, cooked ground beef or chorizo, and topped with a blend of shredded cheddar and Monterey Jack cheeses. Smoked gently in a smoker until bubbly and golden, it’s then garnished with fresh veggies and herbs for a vibrant finish. Serve warm with tortilla chips for a deliciously smoky and creamy dip that captures the essence of Mexican-American flavors.
Ingredients
Scale
Base
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 tablespoon taco seasoning
Toppings
- 1/2 cup salsa
- 1/2 cup cooked and crumbled ground beef or chorizo (optional)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Garnishes
- 1/4 cup chopped green onions
- 1/4 cup sliced black olives
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
To Serve
- Tortilla chips
Instructions
- Preheat Smoker: Preheat your smoker to 225°F to ensure it reaches the right temperature for slow, even smoking of the dip.
- Mix Base Ingredients: In a medium bowl, combine the softened cream cheese, sour cream, and taco seasoning. Mix thoroughly until you have a smooth and well-blended base.
- Prepare Dish: Spread the cream cheese mixture evenly into a cast iron skillet or any smoker-safe baking dish, creating a firm base layer.
- Layer Toppings: Evenly layer the salsa on top of the base. If using ground beef or chorizo, sprinkle it evenly over the salsa layer. Then, cover everything with the shredded cheddar and Monterey Jack cheeses.
- Smoke the Dip: Place the prepared dish into the smoker. Smoke for 45–60 minutes, checking occasionally until the cheese is melted, bubbling, and lightly golden on top.
- Add Garnishes: Remove the dip from the smoker and immediately top with chopped green onions, sliced black olives, diced tomatoes, and fresh cilantro for freshness and color contrast.
- Serve: Serve the dip warm alongside tortilla chips for dipping and enjoy the smoky, cheesy, and savory flavors.
Notes
- To make this dip vegetarian, simply omit the ground beef or chorizo.
- For added heat, include sliced jalapeños or use a hot salsa.
- If you don’t have a smoker, this recipe can be baked in an oven at 350°F until cheese is melted and bubbly.
- Use a cast iron skillet or smoker-safe dish to ensure even cooking and safety in the smoker.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Smoking
- Cuisine: Mexican-American
