Smoked Queso Recipe!

Ingredients

• 32 oz Velveeta Cheese (cut into 1‑inch cubes)
• 1 lb Ground Sausage (cooked and crumbled)
• 8 oz Cream Cheese (cut into eighths)
• 2 cans Rotel Diced Tomatoes and Green Chilies (10 oz each)
• 1 cup Fresh Diced Tomato (seeded and diced)
• 0.5 cup Green Bell Pepper (diced)
• 2 cloves Garlic (minced)
• 1 whole Jalapeno (optional) (diced; add for extra heat)

Instructions

1. Preheat Smoker

   Set your grill or smoker to 250°F and add hickory wood chips. Let it come to temperature.

   Time: PT10M

   Temperature: 250°F

2. Prep Cheese and Cream Cheese

   Cut the Velveeta into 1‑inch cubes and the cream cheese into eighths for even melting.

   Time: PT5M

3. Combine All Ingredients

   In a disposable aluminum pan, add the Velveeta cubes, cream cheese pieces, cooked sausage, both cans of Rotel, fresh diced tomato, green bell pepper, and minced garlic. Stir briefly to distribute.

   Time: PT5M

4. First Smoke Session

   Place the pan in the smoker and smoke for 30 minutes, stirring once halfway through to prevent sticking.

   Time: PT30M

   Temperature: 250°F

5. Stir and Check Consistency

   Remove the pan, stir the mixture thoroughly so the cheese, sausage, and veggies are fully combined.

   Time: PT5M

6. Second Smoke Session

   Return the pan to the smoker for another 30 minutes, stirring every 10 minutes. The dip is done when it is bubbly, glossy, and hot throughout.

   Time: PT30M

   Temperature: 250°F

7. Rest Before Serving

   Remove the pan from the smoker and let the dip sit for 5 minutes to thicken slightly.

   Time: PT5M

8. Serve

   Transfer the dip to a serving bowl and accompany with tortilla chips, crackers, or fresh veggies.

   Time: PT0M

Nutrition Facts

Calories

686

Protein

30 g

Carbohydrates

15 g

Fat

55 g

Fiber

2 g