A smoky version of our favorite Mexican party dip! This smoked queso dip is the perfect appetizer to share. You can make it mild or hot, and you can add hamburger, or whatever you’d like – the possibilities are endless!
What I love about this smoked queso is it actually heats up really well – just store it in a air tight container, and heat and serve.
Recipe for Smoked Queso
- 1 (2 lb) block Queso Blanco (with jalapenos) Velveeta or similar, cubed
- 1 (16 oz) package Hot (or mild) pork sausage
- 1 jalapeno diced
- 1 (14 oz) can diced tomatoes with green chiles
In a pre-heated grill or smoker, break up the pork sausage in a cast iron pan or aluminum pan.
Close the lid and cook for about 45 minutes to an hour at 225. (or until sausage is cooked)
Once sausage is cooked, add the rest of the ingredients and close the lid and let cook for another 30 minutes at 225.
Stir and then let the smoker or grill get up to 350 and finish cooking for another 30 minutes. (or until completely melted)
Serve with chips or pretzels.