Smoked Queso Dip

 Smoked Queso Dip

1 lb. Velveeta cheese

1 lb. breakfast sausage

1 (8 oz.) bag shredded Mexican cheese blend

2 (10 oz.) cans diced tomatoes and green chiles

1 (4 oz.) can chopped green chilies

1/2 c. pickled jalapeño slices

2 T. minced garlic

2 T. dehydrated minced onion flakes

1/2 c. beer

Cut the Velveeta cheese into cubes.  Brown and crumble and sausage.  Chop the jalapeño slices.  Place all the ingredients in a 9” x 13” disposable foil pan or a cast iron pan.  Set the pan on a grill set to smoke.

Cook the Queso for 45 minutes to an hour, stirring periodically.  Add beer if it gets too thick.

Serve with tortilla chips.

I prefer Jimmy Dean Hot Breakfast Sausage for this recipe.

I also cooked this on a Traeger Grill but you can use any grill using wood chips to smoke if needed. 

 You can also just warm in a crockpot.  It won’t have the smoky flavor but it is still delicious!