Here at Virginia Beach Patios, we have a special appreciation for cheese in a variety of forms and are open to experiencing cheese in many ways. We are just as fond of noshing on a perfectly curated charcuterie board as we are to stuffing handfuls of shredded parmesan cheese in our mouths standing over a sink. There is no right or wrong way to eat cheese and we have discovered a new method that is absolutely smoking.
Smoked Queso Blanco Dip
Ingredients:
1 8oz package of cream cheese
1 block of pepper jack cheese
½ lb white american cheese
1 package mexican blend cheese
½ package of 32oz Velveeta Queso Blanco
1 jar of salsa fresca
1 white onion
1 jalapeno
Instructions:
Preheat Primo smoker to 250 degrees
Spray a large grill safe container (we used an aluminum cooking tin) with some cooking spray or rub with butter if you are feeling frisky.
Place all cheese, salsa, coarsely chopped onion, and finely diced jalapenos in the tin.
Place directly on the grill rack in your Primo, uncovered, for 1 ½- 2 hours, stirring occasionally. Be careful to not over cook and under stir.
You can also add cooked ground beef or sausage to this versatile dip. Serve with chips of your choice! Feel free to live out your lactose tolerant dreams. We had so much fun making this that we forgot to take pictures during the process but, we have the coveted “before” and “after” pictures. Tag us on social media if you make this!
Before
After
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