DIPS
Smoked Queso Dip
A rich smoked queso dip with hot sausage, smoked Gouda, pepper jack, tomatoes and chilies, slow-smoked until creamy and melted.
Prep time: 15 min
Cook time: 90 min
Yield: 10 people
Smoker temperature: 250°F
INGREDIENTS
- 1 lb hot sausage, cooked and crumbled
- 2 lb Velveeta
- 1 lb smoked Gouda
- 1 lb pepper jack cheese
- 1 can, 10 oz, Rotel Original diced tomatoes and green chilies
- 1 can, 10 oz, Rotel Fire Roasted diced tomatoes and green chilies
- 1 can, 10.5 oz, cream of mushroom soup
INSTRUCTIONS
- Preheat smoker to 250°F using hickory.
- Brown the sausage.
- Cut the cheeses into roughly 1-inch cubes.
- Add cheese, sausage, tomatoes/chiles and soup to a large foil pan, roaster or cast-iron skillet.
- Stir to combine.
- Smoke about 90–120 minutes, stirring every 20–30 minutes, until fully melted and bubbling.
- For serving over a longer period, transfer to a slow cooker on warm/low.
By Giordano’s BBQ
