Clear 99 – Today's Best Country Today's Best Country
We’re teaming up with the Missouri Pork Producers this month to cook, taste and share some delicious pork recipes. This week Liz brought in a recipe that was familiar to the Clear Crew…Josh Ryan’s Smoked Queso!
Liz used ground pork and added her spin to the delicious dip.
Ingredients
- 1 lb spicy ground pork browned & strained of grease
- 1/2 large white onion diced
- 32 oz block Velveeta cheese cubed
- 2 cans diced tomatoes with green chilies drained (We like spicy so we did the diced tomatoes with habaneros)
- 1 tbsp minced garlic
- 8 oz cream cheese
- 1 can cream of mushroom soup
Instructions
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Add all of the ingredients to a (disposable) 9×13″ aluminum pan.
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Smoke at 250 degrees for 2 hours. Stir the queso 1/2 way through cooking.
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Use pot holders to carefully remove the pan from the smoker.
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Stir the dip a final time until everything’s smooth and evenly combined.
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Serve immediately, with chips for dipping!
This is the perfect ‘watching football’ snack!
