Prep
15 MIN
Cook
30 MIN
Calories
70
Ingredients
3/4 lb
Mexican chorizo, crumbled, cooked
1 can
(10 oz.) diced tomatoes and green chiles, undrained
1 pkg
(8 oz.) shredded Mexican cheese blend
1/2 cup
drained pickled jalapeño slices
1/2 cup
chopped fresh cilantro
Instructions
Step 1
HEAT smoker to 300°F.
Step 2
COMBINE ingredients in disposable heavy-duty 12x9-inch foil pan sprayed with cooking spray.
Step 3
PLACE foil pan on grill grate of smoker; cover smoker with lid.
Step 4
COOK 30 min. or until VELVEETA is completely melted and dip is heated through, stirring dip every 10 min. and monitoring smoker for consistent temperature.
Serving Suggestion:
Serve with tortilla chips, cubed or sliced crusty bread, and/or cut-up fresh vegetables.
Use Your Grill:
If you don't have a smoker, you can instead use your outdoor grill to cook this delicious dip. Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid. Heat grill to 300°F. Combine ingredients in prepared foil pan as directed. Place pan on grate over unlit side of grill. Cover grill with lid. Cook dip 30 in. or until VELVEETA is completely melted and dip is heated through, stirring dip every 10 min. and monitoring grill for consistent temperature.
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