Texas Twinkie Dip

This is best hot, it still tastes awesome at room temperature.  I like dipping bagel chips, water crackers, or ritz in it.  You do not have to smoke the cream cheese if you choose not to.  I just think it gives it more flavor.  If I don't have time to smoke the cream cheese, I add in about 1/2 teaspoon of liquid smoke.

TEXAS TWINKIE DIP

Ingredients:

*2 cups steak (smoke brisket, sirloin, etc), chopped (it's good with 1 pound of ground beef too)

*2-4 jalapeño peppers, deseeded and chopped small

*1 pound bacon, chopped (not thick cut)

*3 (8 ounces) cream cheese

*2 (8 ounces) Monterey Jack cheese, shredded

*1 teaspoon dry BBQ seasoning

*1/4 cup BBQ sauce 

*BBQ sauce for drizzling 

Directions:

~Sprinkle desired amount of BBQ Rub over 3 (8 ounce) blocks of cream cheese.

~Smoke in smoker at 225 degrees for 1 1/2 hours (I like to use hickory or apple chips).

~Remove and set aside.

~Preheat oven to 350 degrees.

~Cook 1 pound chopped bacon, until crispy.

~Drain grease.

~Add in 2-4 deseeded and chopped jalapeño peppers, and cook for 5 minutes, stirring often.

~Add 2 cups chopped steak or cooked ground beef

~Cook for 15 minutes over medium-low heat, stirring often.

~Stir in smoked cream cheese, 1 (8 ounce) shredded Monterey Jack cheese and 1/4 cup BBQ sauce.

~Pour into an ovenproof casserole dish or leave in skillet if it's oven proof.

~Sprinkle remaining 1 (8 ounce) shredded Monterey Jack cheese evenly over top of mixture.

~Smoke for 30 minutes or bake at 350 degrees for 15 minutes or until cheese melts and mixture is bubbly. 

~Drizzle desired amount of BBQ sauce over top and serve.