If you're looking to take your appetizer game to the next level, this Smoked Pimento Cheese Dip is a must-try. Using my trusty Pitts & Spitts smoker, I infused rich Colby Jack, Medium Cheddar, and hatch chiles with just the right amount of smoky flavor. Paired with seasoned Ritz crackers, this dip is a crowd-pleaser that’s perfect for any occasion. Let's dive into this easy yet impressive recipe!

Ingredients

• 8 ox. block Colby Jack cheese
• 8 oz. block Medium Cheddar cheese
• 2 hatch chile peppers
• 1 sleeve Ritz crackers
• 2 tbsp. olive oil
• Boudreaux's Backyard Fire & Smoke Creole seasoning
• Boudreaux's Backyard Low & Slow Simmer seasoning
• 1 jar pimentos
• 3/4 cup mayonnaise
• 1 8 oz. block cream cheese, softened

Directions

1. Smoke the Cheese and Chiles: Smoke the Colby Jack and Cheddar cheese, along with the hatch chile peppers, at a low temperature. Remove the cheese after approximately 30 minutes and transfer to the refrigerator to cool. Once the chiles are softened, place them in a Ziplock bag to steam.

2. Season and Smoke the Crackers: In a medium bowl, place the Ritz crackers, drizzle with olive oil, and season to taste with Boudreaux's Backyard Fire & Smoke Creole seasoning and Low & Slow Simmer seasoning. Toss to coat the crackers, then place them on a wire rack and add to the smoker at 325°F.

3. Prepare the Dip: Peel and deseed the chiles, then dice them. Shred the smoked cheeses. In a large bowl, combine the diced chiles, shredded cheese, pimentos, mayonnaise, and softened cream cheese. Season to taste with Boudreaux's Backyard Fire & Smoke Creole seasoning. Mix well.

4. Serve: Remove the crackers from the smoker and serve them alongside the pimento cheese dip. Enjoy!