Smoked Queso Dip
Melty, cheesy, creamy queso made with ground sausage and smoked on the grill infusing the queso with delicious smoky flavor. This queso is amazing!! Perfect for Super Bowl Sunday.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound breakfast sausage
- ½ yellow onion, finely chopped
- 2 garlic cloves, minced
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- 1 pound Velveeta Queso Blanco
- 8 ounces sharp cheddar cheese, freshly shredded
- 10 ounces Rotel Original Diced Tomatoes and Green Chilies (1 can)
- 7 ounces chopped green chiles (1 can)
- ½ - 1 jalapeño, finely chopped (I like to use 1 whole jalapeño)
- ½ cup evaporated milk (not low fat)
Instructions
- Preheat the smoker to 250 degrees F.
- Add the olive oil to large cast iron skillet over medium-high heat. Add the sausage and onion. Cook, breaking up the meat, until nicely browned and no longer pink. Mix in the garlic, chili powder and cumin. Cook another minute, then remove from the heat.
- Note: If you don't have a cast iron skillet, you can use any fry pan, then transfer the cooked meat and onions to a grill safe dish or a disposable aluminum foil pan before adding the remaining ingredients.
- Into the skillet with the sausage and onions, add the remaining ingredients and mix until combined.
- Place the queso uncovered on the grill over indirect heat. Close the lid and smoke the queso for 2 hours, stirring about every ½ hour. If the queso gets too thick, you can thin it out with more evaporated milk.
- Enjoy with tortilla chips!
Notes
- Cheese: You can use original Velveeta in place of Queso Blanco Velveeta, if desired. If you do, I recommend using Monterey Jack or Pepper Jack cheese instead of cheddar.
- Meat: I like to use Jimmy Dean regular breakfast sausage because it's already pre-seasoned. But, you can use ground pork or ground beef and season it with ½ packet of taco seasoning (don't add the water that the packet calls for).
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