This Smoked Queso Dip brings traditional queso to a whole new level. It is smokey, creamy, and loaded with tons of flavor. This cheesy appetizer is easy to make, versatile, and enough to feed a crowd of people.
Smoker Tested with a Pit Boss Vertical Smoker and Pellet Grill
13x9 Aluminum Pan
Heat Resistant BBQ Gloves
Ingredients
2poundsVelveeta cheese
2poundsbreakfast sausagecooked and crumbled
2cansdiced tomatoes with chilies15 ounces (Rotel)
1canevaporated milk;12 ounces
1cupmexican cheese
1yellow onionfinely diced
4teaspoonsgarlic powder
salt and pepperto taste
Instructions
Preheat pellet smoker / grill to 200 °F and load with wood chips. I used a mixture of Apple and Competition Blend pellets by Pit Boss.
In an aluminum pan add all the ingredients, cubed Velveeta cheese, cooked and crumbled breakfast sausage, diced tomatoes with chilies, evaporated milk, Mexican cheese, diced yellow onion, garlic powder, salt, and pepper and stir to combine.
Place in the smoker to smoke for 2 hours, stirring every 20 minutes.
Remove the Smoked Queso Dip from the smoker and eat immediately with dippers of your choice. NOTE: If you are serving this at a party, or want it to stay melty longer, place the queso in a slow cooker on the "keep warm" or low setting.
Video
Notes
Storing Information:
Refrigerated in an airtight container for up to one week.
Freezing is not recommended.
Reheating Information:
Microwave for 30-60 seconds.
On the stove over medium heat until warmed through.
In the slow cooker on low until warmed through.
Instructions for Baking in the Oven:
Follow the directions exactly the same (add a 1/2 teaspoon of liquid smoke if you want), as if you were smoking it. Bake at 200° F for two hours, stirring every 20 minutes.
Instructions for Making in the Slow Cooker:
Cook on low, stirring every 20 minutes until melty (add a 1/2 teaspoon of liquid smoke if you want).