There are few things in this world that pair better than smoke and cheese. This little recipe I came up with one day takes advantage of that golden marriage. It’s a simple queso cheese dip, with a smokey twist.
Just some of the ways you can use this wonderfully smokey cheese sauce:
You can ladle over asparagus, brocoli, or about any other veggitable you would normally put cheese sauce on.
Try it on a Mexican pizzas and burritos.
It’s also a wonderful addition to baked potatoes.
The best part is you can make it ahead and it keeps well in the refrigerator and you can use as needed. Or prepare it ahead for a party or work carry in (that’s what I did with this one) Simply warm it up on the stove top, in the microwave, or drop it into a crock pot.
You will need:
16oz of sour cream
red and green peppers for roasting (optional)
We began with the red and green peppers. To roast them, I prefer to quarter them, thus cooking all 4 sides at once.
Then off to be direct grilled. Turning once, starting with the skin side down.
Once they were charred on the skin side and starting to get soft, after about 6 minutes total, we pulled them off. We then cut them into 1/4 – 1/8th inch dice, being sure to remove any tough skin parts as we went.
With the peppers roasted all that was left to do was begin making the cheese dip.
We cubed the Velveeta, and added the sour cream, placing them in a disposable pan. Then we prepared the UDS for a smoke with oak. This can be done on about any grill, by using the indirect method and adding wood chips or chunks. Simply stir it about every 15 minutes or so to work the smoke down in and not let the top get over smoked. Once your cheese is well melted, just stir in your peppers, and prepare yourself to meet one of the most beautiful marriages of smoke and cheese.
This is one of those that you and your guest will be glad you made. Have fun!