Smoked Queso Dip
Low and slow is the name of the game here. Put this dish in a cold corner of the grill and let it go for an hour or so. Stir it from time to time scraping the bottom, and add a little milk if it gets too thick.
Poblano peppers are a must here for their incredible flavor. But if you want to bring the heat swap out the jalapenos for serrano peppers.
A hardwood fire is critical to get the smoky, rich flavor that makes this dish so delicious.
Ingredients:
1 medium White Onion (chopped)
3 cloves Garlic (chopped)
1 medium Poblano pepper (seeded and chopped)
2 medium Jalapeno peppers (seeded and chopped)
1 pound Velveeta Cheese
1 pound Velveeta Queso Blanco
½ cup Whole milk
1 tablespoon Louisiana Love Seasoning
1 teaspoon El Vernado Fajita Roja Seasoning
1 teaspoon El Vernado Ground Cumin
1 tablespoon El Vernado Menudo Seasoning
1 medium Lime
Method:
Grease a 3 quart, oven safe casserole with shortening, lard, or olive oil.
Cube the cheeses and place in the casserole.
Add remaining ingredients except lime, and place over heat.
Stir once cheeses start to melt (about 10 minutes).
Dish is ready once the cheeses are completely melted and bubbly, and the onions are soft.
Remove from heat, taste and adjust seasoning, and finish with juice from lime.
Shrimp and Tasso Dip
Leeks are the surprise here, and grilling them give the dish a rich, hardwood smoked flavor.
This dish comes together in about 30 minutes, but tastes like it’s been simmering all day.
Ingredients:
1 large Leek
1 pound Cream cheese
½ cup Water
1 medium White Onion (chopped)
3-4 cloves Garlic (chopped)
1 pound Louisiana Shrimp (50-70 count, peeled)
1 pound Tasso (Diced)
Louisiana Love Seasoning to taste
1 cup Green Onions (sliced)
Method:
Slice the leek down its length, through the root, and rinse under cold water making sure to wash out all of the sand and dirt.
Brush a light coat of oil on both halves, season, and grill until a good char is reached and leek is soft.
Grease an oven safe casserole with shortening or olive oil, and add the cream cheese and water.
Place over a slow fire, stirring occasionally until cream cheese is melted.
Add remaining ingredients except for green onions.
Cook until shrimp are done and onions are soft, stirring occasionally.
Taste and adjust seasoning.
Add green onions to finish.
Stay hungry!