Smoked Queso
Velveeta, Rotel, smoked sausage, 30 minutes in the smoker. Game day legend. This is the recipe that went viral in the BBQ world a few years ago and for good reason — it takes a basic queso dip and add
Ingredients
- 1 block (32 oz) Velveeta (cubed)
- 8 oz cream cheese (cubed)
- 1 can (10 oz) Rotel (undrained)
- 1/2 pound smoked sausage (diced into small cubes)
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- tortilla chips for serving
Method
- Place all ingredients in a disposable aluminum foil pan or cast iron skillet. Don't stir — let the ingredients sit as layers. Place on the smoker at 225°F. Close the lid. After 15 minutes, stir gently to begin combining. After another 15 minutes (30 total), stir thoroughly — everything should be melted, combined, and slightly smoky on top. The surface may have a light smoke-kissed film — stir this in for maximum flavor.
- Serve directly from the pan with tortilla chips. The queso stays warm on the smoker (on the lowest setting) for hours, making it the ultimate game day dip.