Smoked Queso Dip
Creamy, smoky, and loaded with melted cheese and savory sausage. A crowd-pleasing BBQ dip made for sharing.
Wood Peach / Apple
Servings 10
Difficulty ★
Target Melted & smooth
Ingredients
- 32 oz processed cheese (cubed)
- 2 cups Pepper Jack shreds
- 1 lb cooked breakfast sausage
- 1 can diced tomatoes with green chiles
- 1/2 cup milk
Step-by-Step
- Combine the ingredients Combine all ingredients in a large disposable aluminum pan.
- Start smoking Set the smoker above 260°F (127°C) to generate smoke, then adjust down to 250°F.
- Smoke the queso Smoke for about 1–1.5 hours, stirring every 30 minutes until completely melted and smooth.
- Serve Serve warm with tortilla chips.
BBQ Tip
Use heat-resistant gloves when handling the pan and watch out for hot steam.
