Smoked Queso Dip
This smoked queso dip is a crowd-pleasing, melty cheese appetizer that requires little prep and yields restaurant quality results.
Equipment
- 1 Wood Pellet Smoker
Ingredients
- 1 Lb Sausage Jimmy Dean
- 20 oz Velveeta cheese cubed
- 8 oz Sharp cheddar about 2 cups shredded
- 8 oz Pepper jack about 2 cups shredded
- 8 oz Cream cheese cubed
- 10 oz Rotel diced tomatoes 1 can
- ½ Yellow onion finely diced
- 3 Green onions finely chopped
- 1 Jalapeno diced
- ½ bunch Cilantro finely chopped
- 1 cup Milk
- Tortilla chips for serving
Instructions
- In a skillet cook the sausage until browned and set aside.1 Lb Sausage
- Prep the herbs, dice the Velveeta and cream cheese and shred the cheeses.20 oz Velveeta cheese, 8 oz Sharp cheddar, 8 oz Pepper jack, 8 oz Cream cheese, 10 oz Rotel diced tomatoes, ½ Yellow onion, 3 Green onions, 1 Jalapeno, ½ bunch Cilantro
- Heat the smoker to 225 using your favorite wood pallets. We used cherry smoke.
- Add the ingredients to an aluminum pan and set on the smoker.
- Smoke for about 2 hours until the cheeses are fully melted.
- After 2 hours, stir well and add milk as needed to thin it out to your desired consistency.1 cup Milk
- Serve warm with tortilla chips.Tortilla chips for serving
Video
Notes
Keep the dip warm or else it will harden and be difficult to scoop out. A slow cooker would be perfect to keep it warm.
If you dislike cilantro, you can leave it out.
I used hot sausage but use your favorite kind. We like our queso spicy.
We used 1 jalapeño with seeds. If you prefer a milder taste, leave out the seeds and use less jalapeño.
Nutrition
Calories: 544kcalCarbohydrates: 12gProtein: 31gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 125mgSodium: 1556mgPotassium: 487mgFiber: 1gSugar: 8gVitamin A: 1448IUVitamin C: 6mgCalcium: 724mgIron: 1mg
Tried this recipe?Let us know how it was!