Smoked queso dip on the Weber Smoque

Ingredients

• 1 pound Hot Italian Sausage (Casings removed, crumbled and cooked)
• 2 cups Pepper Jack Cheese (Shredded)
• 2 cups Sharp Cheddar Cheese (Shredded)
• 8 oz Vvita Cheese (Cubed; a mild semi‑soft cheese similar to mozzarella)
• 1 medium Red Onion (Finely diced)
• 2 Jalapeño Peppers (Seeded and diced; adjust for heat)
• 1 14.5 oz Canned Diced Tomatoes (Undrained)
• 3 cloves Garlic (Minced)
• 1/2 cup Parmesan Cheese (Finely grated)
• 2 tablespoons Fresh Parsley (Chopped)
• 2 tablespoons Fresh Basil (Chopped)
• 1/4 cup Whole Milk
• 1/4 cup Light Beer
• 1 teaspoon Italian Seasoning

Instructions

1. Preheat Smoker

   Set the Weber smoker to 225°F and let it preheat for about 10 minutes. Place a water pan inside to keep the environment moist.

   Time: PT10M

   Temperature: 225°F

2. Cook the Sausage

   Heat a skillet over medium‑high heat. Add the crumbled hot Italian sausage and cook, breaking it up with a spoon, until fully browned and no longer pink, about 6‑7 minutes.

   Time: PT7M

3. Prep the Cheese and Veggies

   While the sausage cooks, shred the pepper jack, cheddar, and cube the Vvita cheese. Dice the red onion, seed and dice the jalapeños, mince the garlic, and chop the parsley and basil.

   Time: PT8M

4. Assemble the Dip

   In the foil pan, combine the cooked sausage, all three cheeses, diced onion, jalapeños, canned tomatoes (with juice), minced garlic, Parmesan, parsley, basil, a splash of milk, a splash of beer, and the Italian seasoning. Stir gently until everything is evenly distributed.

   Time: PT5M

5. First Smoking Phase

   Place the foil pan on the smoker rack and close the lid. Smoke for 1 hour at 225°F.

   Time: PT1H

   Temperature: 225°F

6. Stir the Dip

   After the first hour, carefully remove the pan with tongs, give the dip a good stir to redistribute the smoke flavor, and return it to the smoker.

   Time: PT5M

7. Second Smoking Phase

   Smoke for an additional 1 hour at 225°F, allowing the flavors to meld and the cheese to become ultra‑creamy.

   Time: PT1H

   Temperature: 225°F

8. Final Mix and Serve

   Remove the pan from the smoker, give the dip one final stir, taste and adjust salt or pepper if needed, then serve immediately with chips, crackers, or fresh veggies.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

8g

Fat

18g

Fiber

1g