Smoked Queso Dip

Name: Smoked Queso Dip
Prep time: 15 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1 lb ground breakfast sausage (or wild game sausage); 2 lb Velveeta cheese, cubed; 8 oz cream cheese, cubed; 2 cans Rotel (diced tomatoes with green chiles), undrained; 1 (4 oz) can diced green chiles, undrained; 2 tbsp Mexican-style seasoning (recommended: Malcom’s Grande Gringo); ½ cup milk; Fresh pico de gallo (for garnish); Tortilla chips (for serving)

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Prep Time: 15 minutes

Cook Time: 1 hours, 30 minutes

Total: 1 hours, 45 minutes

Servings: 11

Author : Malcom Reed

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Ingredients

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1 lb ground breakfast sausage (or wild game sausage)2 lb Velveeta cheese, cubed8 oz cream cheese, cubed2 cans Rotel (diced tomatoes with green chiles), undrained1 (4 oz) can diced green chiles, undrained2 tbsp Mexican-style seasoning (recommended: Malcom’s Grande Gringo)½ cup milkFresh pico de gallo (for garnish)Tortilla chips (for serving)

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Instructions

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Step 1

Brown the sausage in a skillet over medium heat until fully cooked. Drain off any excess grease.

Step 2

Combine everything in a large dutch oven — cooked sausage, Velveeta, cream cheese, green chiles, Rotel, Grande Gringo seasoning, and milk. Stir to combine.

Step 3

Place the dutch oven on a 275°F smoker, and let it cook for 1 to 1½ hours. Stir every 30 minutes, or until the cheese is melted and the dip is smooth and bubbling.

Step 4

Top it off with a scoop of fresh pico de gallo for a little pop of freshness.

Step 5

Serve warm with tortilla chips and cold drinks.