Smoked Brisket & Cheese Dip
If you’ve got leftover brisket in the fridge, this is how you turn it into something worth hovering over at a party.
Ingredients
- 6 oz white American cheese cubed (deli case)
- 4 oz Monterey jack cheese shredded from a block
- 4 oz sharp cheddar cheese shredded from a block
- 6 oz leftover brisket chopped (divided)
- 3 jalapenos seeds removed and diced
- 3/4 cup pico de gallo divided
- 1/3 cup heavy whipping cream
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Instructions
- Preheat oven to 400°F.
- Grab a cast iron skillet or heavy pan. Add the cheeses, then pile on the brisket, jalapenos, and pico de gallo. Keep it in piles for now. Save some brisket and pico for garnish at the end.
- Pour over the heavy whipping cream and sprinkle on the seasonings.
- Bake for 15 minutes, stirring every 5 minutes to incorporate everything. Once melted and bubbly, remove from oven. Stir again to mix. Garnish with extra brisket and pico de gallo. Serve hot.
Nutrition
Calories: 216kcalCarbohydrates: 4gProtein: 12gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 58mgSodium: 682mgPotassium: 126mgFiber: 0.3gSugar: 3gVitamin A: 714IUVitamin C: 6mgCalcium: 352mgIron: 1mg
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