Smoked Queso Dip

Make Smoked Queso Dip with this Smoker IQ appetizers recipe, including ingredients, step-by-step instructions, and serving guidance.

SERVINGS

12

SUGGESTED RUB

Smoked Queso

INGREDIENTS

  • 1 Block (16 oz) Velveeta cheese, cubed

  • 1 Block (8 oz) Pepper Jack cheese, cubed

  • 1 Can (10 oz) Ro-Tel diced tomatoes and green chilies (undrained)

  • 1 lb Ground sausage or chorizo, browned and drained

  • 1/2 Cup Whole milk or heavy cream (to adjust thickness)

  • 1 tbsp Taco seasoning

INSTRUCTIONS

  1. Preheat your smoker to 225°F - 250°F using Pecan or Mesquite wood.

  2. In a large disposable aluminum foil pan, combine the cubed Velveeta, cubed Pepper Jack, undrained Ro-Tel, and the cooked, drained sausage.

  3. Dust the top evenly with taco seasoning.

  4. Place the foil pan directly onto the smoker grates.

  5. Smoke for 45 minutes to 1 hour, then open the smoker and give the queso a thorough stir to begin combining the melting cheeses.

  6. Pour in the milk or cream to help smooth out the texture, stir again, and continue smoking for another 30 to 45 mintues until the dip is completely smooth, hot, and bubbly.

  7. Remove from the smoker and serve immediately with tortilla chips.

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