Chef Darius

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Kitchen Essentials

Welcome to the ultimate indulgence for cheese lovers and grill enthusiasts alike! This recipe combines the smoky goodness of a well-seasoned grill with the creamy, melty perfection of four cheeses. Paired with the kick of jalapenos, the savory richness of beef, and the freshness of green onions, this Four-Cheese Rotel Dip is a crowd-pleaser guaranteed to disappear faster than you can say "more please!" Fire up your smoker and get ready to elevate your dip game to a whole new level.

Smoked 4 Cheese Rotel Dip

Start by prepping your Vegetables & Cheese. Cut and cube 8oz Smoked Gouda, 8oz Cream Cheese, 8oz Pepper Jack Cheese & 16 Velveeta Cheese. Set aside. Gut & dice 3 Jalapenos (Keep seeds if you want spicier product), slice 1 Jalapeno (garnish) and Chop 1/2 Bunch of Green Onions. Set all your ingredients aside.

Add 20oz (2 cans) of Rotel Tomatoes to a bowl.

To a Medium Pan on medium heat, drizzle in Cooking Oil. Once hot add in 1Lb Ground Chuck. Break up with wooden spoon and cook until fully browned. Once browned, add to a strainer and strain excess grease. Once fully strained, add back into pan on medium low and season with 1oz Taco Seasoning. Add a little water to meat to loosen up. Set aside.

To a Aluminum Pan, in sections add in your: Smoked Gouda Cheese, Cream Cheese, Pepper Jack Cheese, Velveeta Cheese, 4oz Garlic & Herb Cream Cheese, Jalapenos, Green Onions, Ground Chuck & Rotel Tomatoes (saving 1/2 can for garnish). Add to your Smoker/Grill/Oven and let cook for 30 Minutes.

After 30 minutes, give your dip a good mix until ingredients are incorporated. Add back to your Smoker/Grill/Oven for another 10-15 Minutes.

Once time has elapsed, your dip should be done. Give one last mix to combine everything.

Garnish with Rotel Tomatoes and Jalapenos. Serve with your favorite chips & ENJOY!!!

Chef Darius

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