Smoked queso cheese dip, a simple sausage beer cheese dip that you cook on a grill or smoker for ultimate flavor.
- 1 lb Velveeta cheese cubed
- 1 lb pork sausage cooked and crumbled
- 4 ozs Shredded Mexican cheese blend
- 10 ozs Rotel or diced tomatoes and green chiles undrained
- 1/2 cup pickled jalapeño slices
- 1 Tbsp minced garlic
- 1 Tbsp minced onion flakes
- ¼ cup milk or beer
Preheat smoker to 400 degrees F.
Cook and crumble sausage, drain excess fat. Then place all ingredients in a 9×13-inch disposable aluminum pan.
Place aluminum pan on the grill grates and close lid.
Cook the queso for 25-35 minutes, or up to several hours, stirring periodically and adding milk or beer to the queso as it cooks to reach the desired consistency you want.
When cheese is melted, and consistency is reached, remove from grill, garnish as desired and serve with dippers.
Calories: 366kcal | Carbohydrates: 10g | Protein: 24g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1508mg | Potassium: 456mg | Fiber: 1g | Sugar: 7g | Vitamin A: 891IU | Vitamin C: 5mg | Calcium: 449mg | Iron: 1mg