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Smoked Queso Dip

Creamy, smoky queso with a backyard twist — made right on the smoker for deep flavor you can't get from a stovetop.
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Prep Time 10 minutes
Cook Time 1 hour
Course: Appetizer, Snack
Ingredients Method

Ingredients
  

  • 1 pound hot sausage
  • 1 pound Velveeta Mexican Blend recommended
  • 8 ounces shredded Colby Jack cheese
  • 1 can Rotel
  • 1 teaspoon minced garlic
  • ½ cup beer

Method
 

  1. Preheat your smoker or grill to 250°F.
  2. Brown the sausage in a skillet over medium heat. Drain excess grease.
  3. Cut the Velveeta into small cubes.
  4. Place all ingredients — sausage, Velveeta, shredded cheese, Rotel, garlic, and beer — into an aluminum pan.
  5. Place the pan on your smoker or grill for 45–60 minutes, stirring occasionally until everything is fully melted and blended.
  6. Serve with your favorite chips or spread over a baked potato.