malcom reed queso

This rich, smoky queso dip is made entirely on the grill with browned sausage, creamy cheese, and bold spices. Pitmaster Malcom Reed shares a crowd-pleasing recipe perfect for camp or backyard cookouts.

Smoked Queso Dip

lb sausage

lb Velveeta cheese, cubed

oz cream cheese,

Rotel (diced tomatoes

(4 oz) can diced green chiles, undrained

tbsp Mexican-style seasoning (recommended: Malcom’s Grande Gringo)

milk

pico de gallo (for garnish)

Tortilla chips (for serving)

Brown the Meat

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

Combine the Ingredients

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

Smoke the Queso

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.

Garnish

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

Serve & Enjoy

Serve warm with tortilla chips and cold drinks.

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Smoked Queso Dip

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