Mark's Smoked Queso Dip Recipe


Mark Silver

TVWBB All-Star
Mark's Smoked Queso Dip Recipe

2 lbs. Velveeta, cubed
2 lbs. breakfast sausage cooked and crumbled (I used hot)
1 package little Smokies
1 8 oz. bag Mexican cheese blend (I used a combination of Mexican Blend and Jalapeño Pepper Jack)
2 10 oz. cans diced tomatoes and green chilies (like Rotel brand)
1 cup pickeled Jalapeño slices
2 TBSP. minced garlic
2 TBSP. minced onion flakes
1/2 cup of beer (you can substitute milk)

Put it all in a disposable foil pan and smoke 45 minutes to a couple hours depending on your temp and desired smoke level.
Add beer or milk as it cooks to reach desired consistency.
Serve with chips and/or veggie slices or just eat with a spoon.

I also thought this dip would be great as a mac and cheese.