Smoked Queso Dip Recipe
Servings: 20
Ingredients
- 32 oz Velveeta cheese cut into 2" cubes
- 8 oz pepper jack cheese grated
- 10.5 oz can cheddar cheese soup
- 10.5 oz can cream of chicken soup
- 10.5 oz can tomato soup
- 10.5 oz can Rotel Hot or mild
- 2 tbsp BBQ rub
- 1 lb breakfast sausage (hot or mild) cooked and crumbled
- 3 tbsp fresh cilantro chopped
- 1 large jalapeño optional
Instructions
- Light your grill and set it up for two zone cooking, establishing temperature at 225°F. Add a large oak chuck to the coals, and allow for clean smoke to develop.
- While the grill is preheating, add all ingredients for the dip, except the cilantro and jalapeno to a large disposable aluminum tray.
- Place the tray on the grill over indirect heat. Close the lid and allow the dip to smoke for 15 minutes. The cheeses will have started melting at this point, stir the mixture and close the lid allowing the dip to smoke for another ten minutes.
- The cheeses should be mostly melted at this point, stir the dip again and close the lid for an additional ten minutes.
- Remove from the grill, stir and top with optional cilantro and jalapeno.