Darryl - swazies
TVWBB Diamond Member
check my recipe. I went with the can of condensed soup an half pound of pepper jack. Nice consistency I recommend but watch any other salt as the soup does enough.
Agree 100% on the richness, and it would be pretty heavy to eat a ton of it. Last time I did it, we transferred it to a crock pot to keep it warm and had friends over. Could feed a big crew, but cant have that many guests right now....I would try one out first lol, I found it to be pretty rich so I don't know how much you could eat at one sitting. But it is a great idea for sure. I used Malcom's gringo grande rub on mine, and applied it 2 times so the flavor really got in there. I love that rub, it's next inline of my favorite to the Crosta Carne. The Mexican flavors it has is outstanding and from my perspective is what put the dish together. It feels like it may have been a little bland without it. Take note I didn't use any chipotle or peppers of that style in mine but I wanted to.
It looks tasty for sure!
Looking back simple sure does sound good and I know as long as that velveeta is in there it tastes good....It shouldn't but it does.
I will recommend the can of soup if you have enough other ingredients to offset the salt in the soup....I seen many people using it and it does come out super creamy. I have only done it one time, so I am far from a pro but with the warmer weather I will be sure to do it again.
What did you serve it with or on?
I took left overs and made it go on Taco's......very nice.
Has anyone tried a smoked cheese dip in a little dutch oven on the smoker, or would the clean-up be a nightmare?
Thinking it maybe would be a nightmare. What about cooking it in a disposable pan, and then serving in the little dutch oven, or is that overkill?
Going for round 2 soon.
Had to look at what I did again, it has been a while.
Pic will be posted, this is going to be the one!