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.