How to Make Easy and Delicious Smoked Queso Dip for Your Next Football Party

Ingredients

• 12 oz Breakfast Sausage (spicy, sliced and crumbled)
• 8 oz Smoked Gouda Cheese (cubed)
• 8 oz Vita Cheese (sliced or cubed)
• 1 can Cream of Mushroom Soup (10.5 oz can)
• 1 can Rotel Diced Tomatoes with Green Chilies (10 oz can)
• 3 Tbsp Uncle Steve's Migo Seasoning (adjust to taste)
• 1 can Beer (light lager) (12 oz tall skinny can, used to thin dip)

Instructions

1. Brown the Sausage

   Heat a skillet over medium‑high heat, add the sliced breakfast sausage and crumble it while cooking until browned and cooked through.

   Time: PT5M

   Temperature: 350°F

2. Prep the Cheeses

   Cube the smoked Gouda and slice or cube the Vita cheese into bite‑size pieces.

   Time: PT5M

3. Combine All Ingredients

   In a grill‑safe aluminum pan, combine the browned sausage, cubed Gouda, sliced Vita, cream of mushroom soup, Rotel tomatoes, and Uncle Steve's Migo seasoning. Stir until evenly mixed.

   Time: PT5M

4. Initial Smoke

   Place the pan on the middle rack of a preheated Pit Boss vertical smoker set to 225°F. Smoke for 45 minutes, checking once for any spills.

   Time: PT45M

   Temperature: 225°F

5. Add Beer to Thin

   After 45 minutes, open the smoker, stir the dip, and add 2–3 Tbsp of beer. Mix well to incorporate.

   Time: PT5M

6. Continue Smoking at 225°F

   Close the lid and continue smoking at 225°F for another 30 minutes, allowing the cheese to melt further.

   Time: PT30M

   Temperature: 225°F

7. Raise Temperature to Finish Melt

   Increase the smoker temperature to 275°F and smoke for an additional 45 minutes, or until the dip is smooth, bubbly, and fully melted.

   Time: PT45M

   Temperature: 275°F

8. Serve

   Remove the pan from the grill using tongs, give the dip a final stir, and serve immediately with tortilla chips or toasted bread.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

10 g

Fat

10 g

Fiber

1 g