Smoked Refried Bean Dip Recipe
This Smoked Refried Bean Dip Recipe Made On A Pit Boss Smoker is perfect to make for Cinco De Mayo, Taco Tuesday, or tailgating! So easy to make! Add in Jalapenos for a kick, chicken, beef, chorizo, or more to make the dip even more filling as well!
Servings: 10 Servings
Ingredients
- 1 Can Refried Beans
- 1 Cup Sour Cream
- 4 Oz Softened Cream Cheese
- 2 Tbsp Taco Seasoning
- 1 1/2 Cup Mexican Cheese
- 1/4 Cup Medium Salsa
Instructions
- Pull out your brick of cream cheese and let it set out to soften before you are ready to start cooking.
- In a large bowl mix together your refried beans, cream cheese, and sour cream.
- Next, add in your salsa and taco seasoning to taste, you can add in more seasoning if you wish.
- Spray your dish with a non-stick spray. If you use a dish be prepared for the smoke to stain it or use aluminium foil.
- Spread the bean dip mixture into the pan and then top with shredded cheese. (I used Mexican cheese but you can use any shredded cheese.)
- Now, this is where it pays to know how your smoker cooks and how you like to smoke. I like to do a low, slow smoke using the smoke setting on my Pitboss. Start up your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting. This time around I used Mesquite Pit Boss Pellets to smoke my bean dip.
- Once your smoker is rolling smoke turn it up to 300 degrees!
- Set your dish in the smoker once it's to temp and allow it to smoke. No need to stir just monitor your pellet level or chips if needed.
- Remove and serve!!