Smoked Hatch Cheese Dip

Smoked Hatch Cheese Dip

2 blocks of Velveeta cut into 2-inch cubes
5 cloves of fresh minced garlic
2 blocks of cream cheese
1 lb of ground beef
1 lb of ground pork
2 onions - diced
24 oz of shredded cheddar
2 cans of diced tomatoes
4 Tbs Hatch Green Chile Spice
2 tbs Hatch Spice Blend
2 jars of Pure Green Chile - medium
1 jar of Red & Green Blend - hot


Cook the meat and onions
Add the remaining ingredients into a large disposable aluminum pan
Once the meat is cooked and the onions are soft drain the meat and add it to the rest of the ingredients. Place pan in smoker at 225° for about 2 1/2 hrs stirring frequently. When all the cheese is melted serve with tortilla chips.
My favorite wood to use for this is pecan.

Recipe by Michael Robinson from Fresh Chile Cookin'! group in Facebook. 


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