Smoked Queso Dip
This Smoked Queso recipe is creamy, cheesy, and full of bold flavor. With sausage, peppers, and plenty of melty cheese, it’s the ultimate easy dip for a BBQ, game day, or party!
Ingredients
Instructions
Preheat a smoker to 225 degrees F.
Heat a large skillet on the stove over medium-high heat. Add the sausage, onion and jalapenos and cook for 7-8 minutes or until the sausage is no longer pink.
Drain any grease from the skillet then transfer everything to a 9” x 13” aluminum foil pan, or a cast iron dutch oven.
Add the cubed Velveeta, pepper jack cheese, Rotel and chili seasoning. Place on the smoker for 15 minutes. Open the smoker and stir the queso.
Continue to cook for another hour on the smoker, opening and stirring every 20 minutes.
Remove from the smoker and transfer to a slow cooker set to warm, or serve it immediately. If needed, add 1/4 cup milk at a time to thin out the queso until it reaches your desired consistency.
Nutrition
- Calories
- 556 kcal
- Carbohydrate Content
- 13 g
- Protein Content
- 36 g
- Fat Content
- 40 g
- Saturated Fat Content
- 19 g
- Cholesterol Content
- 120 mg
- Sodium Content
- 1913 mg
- Fiber Content
- 1 g
- Sugar Content
- 9 g
- Unsaturated Fat Content
- 15 g
- Serving Size
- 1 serving
