Ingredients:

  • 1 lb lean ground turkey or ground bison (90/10 lean ratio)
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 16 oz white American cheese, cubed
  • 8 oz light cream cheese
  • 8 oz pepper jack cheese, hand-grated
  • 0.5 cup unsweetened almond milk
  • 10 oz canned diced tomatoes and green chilies, drained
  • 2 jalapeños, deseeded and finely diced
  • 0.5 white onion, finely minced
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Preheat your smoker to 105°C (225°F) using hickory or mesquite pellets. Note: This low temperature allows the cheese to melt slowly without scorching the bottom.
  2. In a skillet over medium heat, brown the lean ground turkey or bison until fully cooked. Wait for the savory, spicy aroma of the cumin to hit your nose before moving to the next step.
  3. Drain any excess moisture from the meat and season it thoroughly with the smoked paprika, cumin, and garlic powder.
  4. In your 12 inch cast iron skillet, distribute the cubed white American cheese, light cream cheese, and grated pepper jack in an even layer.
  5. Layer the cooked protein, drained tomatoes and chilies, diced jalapeños, and minced onions over the cheese. Do not stir the mixture yet as we want the smoke to penetrate the top layers first.
  6. Place the skillet on the smoker grates and smoke for 30 minutes undisturbed. You will smell the hickory smoke mingling with the sharp scent of the melting peppers as the cheese begins to soften.
  7. Pour in the unsweetened almond milk and stir the mixture gently for the first time using a spatula.
  8. Close the smoker lid and cook for an additional 15-20 minutes. The dip is ready when it looks glossy and is bubbling gently around the edges.
  9. Whisk the mixture vigorously until it is completely smooth and the almond milk is fully incorporated.
  10. Garnish with the fresh cilantro and serve immediately while the dip is at its peak silkiness. While the dip is smoking, keep an eye on the color of the cheese. You're looking for a slight golden hue on the surface, which indicates that the smoke particles have successfully bonded with the fats in the cheese. If you enjoy this type of hearty side dish, you might also find that [Southern Fried Okra](https://cosirecipes.com/recipes/southern-fried-okra-recipe/) makes a fantastic crunchy companion for dipping if you want to skip the standard tortilla chips for once.