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If you’re looking for an easy dip recipe, you’ve come to the right place. Learn how to make this smoked jalapeno cheese dip from scratch. No velveeta here, just some smoked cheese and real ingredients mixed together.
Table of Contents
How to make the perfect smoked cheese dip
First, you have to smoke the cheese! Heat the big green egg grill to 250 degrees and set it for indirect heat. In a cast iron skillet, score 3 blocks for philadelphia cheese and season them with chicken bouillon. Leave the cheese on the grill for 1.5 hours.
Next, remove the cheese from the grill and drop in a blender. It’s time to mix all the ingredients together for the dip. In the blender, also add a jar of pickled jalapenos, mexican crema, sour cream, juice of 1 lime, batch of cilantro, garlic powder and more chicken bouilon.
Recipe Tip
To control the level of heat, start with using only half a jar of the jalapenos and continue to add as you taste along.
Blend all the ingredients together and pour the smoked jalapeno cheese dip into a dipping bowl.
How to make easy homemade tortilla chips.
If you are like me, I always think I have tortilla chips. Then I look through my pantry and realize I ate the last bag. Instead of running back to the store, make your own chips. Homemade baked tortilla chips are the best! All you need are some flour tortillas. For my recipe I used Caramelo Tortillas. They are Sonoran-style flour tortillas that are out of this world!
Cut the round tortillas into small sized triangles. Coat with cooking spray and lay each individual tortilla triangle flat onto a pan sheet with parchment paper. Sprinkle salt over the chips.
Heat up the oven to 350 degrees and bake the chips for 10 minutes until golden in color.
Serve the smoked jalapeno cheese dip along side the baked chips and enjoy!
Frequently Asked Questions:
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
Similar Recipe Ideas:
Smoked Jalapeno Dip
Ingredients
- 24 oz Cream cheese
- 1 tbsp Chicken bouilon
- 1 tsp Garlic powder
- 1 cup Mexican crema
- 1/2 cup Sour cream
- 26 oz Can of pickled jalapenos
- 1 Juice from lime
- 1 Batch of cilantro
- 1 pkg Flour tortillas
- 1 tsp Salt
- Cooking spray
Instructions
Dip Instructions
- Heat the big green egg grill to 250 degrees and set it for indirect heat.
- In a cast iron skillet, score 3 blocks for philadelphia cheese and season them with chicken bouillon. Leave the cheese on the grill for 1 hour.
- In a blender, mix the smoked cream cheese, pickled jalapenos, mexican crema, sour cream, juice of 1 lime, batch of cilantro, garlic powder and more chicken bouilon.
Tortilla Chip Instructions
- Cut the round flour tortillas into small sized triangles
- Coat with cooking spray and lay each individual tortilla triangle flat onto a pan sheet with parchment paper.
- Sprinkle salt over the chips.
- Heat up the oven to 350 degrees and bake the chips for 10 minutes until you see as light golden color.
Nutrition
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