Smoked Queso Dip
This Smoked Queso Dip is not your typical cheese dip with its deep smoky flavor, browned Italian sausage, 3 cheeses, and chili tomatoes, it's the perfect appetizer.
Servings: 12
Calories: 519kcal
Equipment
Ingredients
- 1 pound mild Italian sausage
- 1 bunch green onion diced
- 16 ounces velveeta cheese cubed
- 16 ounces mild cheddar cheese cubed
- 16 ounces Monterey Jack cheese cubed
- 2 (10 ounce) cans Rotel tomatoes with green chilies do not drain
- ¼ cup cilantro chopped
- 3 teaspoons garlic minced
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon cumin
- ½ cup milk
Instructions
- Preheat your smoker to 275℉.
- In a large skillet over medium-high heat, brown the sausage until no longer pink. Drain excess grease and transfer to an aluminum pan.
- Add all the remaining ingredients to the aluminum pan.
- Place the pan in the smoker, close the lid, and smoke for 45-60 minutes until the cheese melts. Stir 2-3 times during smoking.
- Serve with your favorite chips or crackers and enjoy!
Notes
- Watch the dip closely: Check on the dip a few minutes before the recommended cook time so it doesn’t overcook.
- Store leftovers: Cover the aluminum pan with tin foil or plastic wrap or transfer to an airtight container and store in the fridge for up to 3 days. Place in the oven to reheat.
- Use block cheese: Skip the shreds! I know they save time but if you want a creamier and smoother texture block cheese is the way to go.
- Small cubed cheese: Cut the cheese into small cubes so they melt easily.
Nutrition
Calories: 519kcal | Carbohydrates: 7g | Protein: 31g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 117mg | Sodium: 1355mg | Potassium: 320mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 1185IU | Vitamin C: 2mg | Calcium: 791mg | Iron: 1mg