Description
A simple and smoky version of everyone's favorite Mexican party dip! This smoked queso dip is the perfect appetizer to share with your guests and the flavor possibilities are endless!
Ingredients
Scale
Ingredients:
- 16 oz breakfast sausage
- 1 (10.5 oz ) can cream of mushroom soup
- 2 cans of rotel (we used mild and fire-roasted but any flavor would work)
- 4 Tbsp favorite pork BBQ rub
- 4 oz gouda, cubed
- 32 oz Velveeta (large box), cubed
- Cilantro and diced tomato for topping
Seasoning: 4 Tbsp pork rub
Wood Used: Pecan and apple chips
Grill Temperature: 350 F
Smoke time: 1 hour, indirect
Instructions
- Add a medium-sized pan over medium-high heat and brown 16 oz of breakfast sausage into crumbles. Drain and dispose of grease.
- Grab a 9x13 disposable foil pan (this gets messy so we don't recommend using your own pan unless it's ceramic coated). Toss in the cooked breakfast sausage. Add 1 (10.5 oz) can of cream of mushroom soup, 2 cans of Rotel (we used mild and fire-roasted), 4 Tbsp of your favorite pork rub, 4 oz of cubed gouda and a 32 oz box of cubed Velveeta. Mix together if you want.
- Prep your grill by setting it up for indirect heat and adding in a handful of chips. We used pecan and apple, but maple would work well, too. Be careful with what kind you choose because the flavor really does end up absorbed into the queso.
- Get your temp up to around 350 degrees F then add the tray of queso over indirect heat.
- Set a timer for 15 minutes, then stir with a wooden spoon. If it looks disgusting at this point, you're doing it right.
- Set a timer for another 15 minutes and stir again. You'll continue to stir every 15 minutes for 1 hour, until the cheese is completely melted and you start to see this beautiful, smoky, film form on top.
- After the hour has passed, you can serve the queso as is or stir it up if you're creeped out by the film. Since you're basically warming up the dip you can also alter the time to a little less or little more, depending on how smoky you want the flavor to be.
- Top with some extra ingredients such as cilantro and diced tomato and serve with chips and salsa!
Notes
- If you're going to alter the ingredients, be sure to use cheeses that melt easily.
- Stir consistently during the smoke to blend the cheeses and flavorings and prevent a dense film from forming.
- Include creamy ingredients such as cream cheese or cream of mushroom soup to prevent cheese coagulation after smoking.
- Be sure not to overfill the pan with too many ingredients or it'll end up spewing onto your hot grill!
