Smoked queso dip with steak bites ​⁠@Fire & Smoke Society

Ingredients

• 2 packets Fire Smoke Society Taco Seasoning Packets (Use one packet for the dip and one for the steak bites)
• 8 oz Cream Cheese (softened to room temperature)
• 4 oz Sour Cream (full‑fat for best texture)
• 1 cup Shredded Cheddar Cheese (sharp cheddar preferred)
• 1 lb Ribeye Steak (cut into bite‑sized cubes; can substitute sirloin or flank steak)
• 1 tbsp Olive Oil (for greasing grill grates)
• 1 pinch Salt (optional, to taste)

Instructions

1. Prepare Dip Base

   In a large mixing bowl combine the softened cream cheese, sour cream, shredded cheddar, and one packet of Fire Smoke Society taco seasoning. Mix until smooth.

   Time: PT10M

2. Transfer to Foil Tray

   Spread the dip mixture evenly in a foil tray, smoothing the top with the back of a spoon.

   Time: PT5M

3. Smoke the Dip

   Place the foil tray in a pre‑heated smoker set to 275°F. Smoke for 1 hour, allowing the flavors to meld.

   Time: PT1H

   Temperature: 275°F

4. Stir the Smoked Dip

   After 1 hour, remove the tray, stir the dip thoroughly to incorporate any settled cheese, and return it to the smoker to keep warm while you prepare the steak.

   Time: PT5M

5. Prep Steak Bites

   While the dip stays warm, cut the ribeye steak into 1‑inch cubes. Toss the cubes with the remaining taco seasoning packet, a pinch of salt, and a drizzle of olive oil.

   Time: PT10M

6. Grill Steak Bites

   Pre‑heat the grill to high heat (about 450‑500°F). Grill the steak cubes, turning every 30 seconds, until they develop a crispy, charred exterior, about 8‑10 minutes total.

   Time: PT10M

   Temperature: 450‑500°F

7. Assemble and Serve

   Remove the dip from the smoker, give it a final stir, and top with the hot steak bites. Serve immediately with tortilla chips or crusty bread.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

5g

Fat

25g

Fiber

0g