Biscuits & Burlap
Restaurant style smoked queso dip comes together easily on your grill or smoker.
One special ingredient gives it the same smooth texture you'll find at your favorite Mexican restaurant.
Heat evaporated milk at medium low heat on smoker, grill or stovetop until it steams.
Reduce heat to a very low simmer (200-225 degrees) and stir in sodium citrate until dissolved.
Add shredded cheese gradually, stirring after each addition until cheese is melted.
Stir in peppers until heated thoroughly.
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