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
- 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
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!!