Cheesy Smoked Dip (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound cooked sausage, crumbled (use chorizo or ground beef)
02 -
1/2 cup chopped white onion
03 -
8 ounces of Cheddar or Pepper Jack cheese
04 -
2 finely chopped jalapeños
05 -
32 ounces Velveeta, cut into chunks
06 -
1 tablespoon minced garlic
07 -
Two cans (10 ounces each) Rotel in any flavor
→ Optional Ingredients
08 -
Evaporated milk (makes the dip thinner)
# Instructions:
01 -
Set your grill or smoker to low heat, about 250°F. Throw in some wood for smoke just before adding the food.
02 -
Layer all your ingredients inside a disposable aluminum pan or heavy cast iron skillet (about 9 x 13 size). Get it ready to go.
03 -
On your grill, place the pan on the upper rack and shut the lid (don’t set it directly above a burner). Peek in after 15 minutes to stir everything. Lower the heat if it seems too warm, or turn up slightly if the cheese isn’t melting yet. Stir every quarter hour until it’s smooth and melted. Cooking time: 45-60 minutes.
04 -
Position the pan on the side of the smoker away from direct heat. Shut the lid and check every 15 minutes to mix. Stir it occasionally, every 15-20 minutes, for at least one hour and up to two hours.
05 -
Mix in a half cup of evaporated milk after cooking if it’s too thick for your liking. Add more slowly to get the texture just right.
06 -
Move the dip to a slow cooker set to warm if you want to keep it the perfect texture for serving.
# Notes:
01 -
This rich and smoky queso dip is an awesome pick for parties, camping trips, or game nights!
02 -
Make sure your meat is cooked and crumbled before mixing with the rest, so it doesn’t release extra grease.
03 -
Swap out the Rotel for 3-4 freshly chopped tomatoes if you’d prefer.
04 -
Skip the jalapeños if you don’t like spicy flavors—no substitutions needed.
05 -
This mix makes a thicker dip, so to loosen it up, slowly add evaporated milk starting with 1/2 cup until you’re satisfied.