Smoked Queso Dip with Sausage
This smoky queso dip is loaded with sausage, jalapeños, and creamy cheese—perfect for game day, barbecues, or any party!
Servings: 10 people
Ingredients
- 12 ounces breakfast sausage
- ½ red onion diced
- 1 jalapeno diced, with seeds
- 2 cloves garlic minced
- ½ teaspoon cumin
- 1 pound Velveeta cheese cubed
- 8 ounces pepper jack cheese cubed
- 1 10oz can diced tomatoes with green chilies, drained
Instructions
- In a large cast iron skillet over medium-high heat, brown breakfast sausage and onion until no longer pink and fully cooked.
- Stir in jalapeno, garlic, and cumin. Cook for 1 minute, then remove from heat.
- Add the cheeses and drained tomatoes to the skillet. Stir to combine.
- Place skillet in smoker set to 250°F. Smoke for 45–90 minutes, stirring halfway through.
- If the dip thickens too much, stir in a splash of milk or water. Serve hot with chips.
Notes
- Store leftovers in the fridge up to 4 days.
- Add more jalapeno or chili powder for extra spice.
- For best smoked flavor, use hickory, mesquite, or applewood chips.
Nutrition
Calories: 293kcal | Carbohydrates: 6g | Protein: 20g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 1072mg | Potassium: 275mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 662IU | Vitamin C: 3mg | Calcium: 436mg | Iron: 1mg