This cheesy appetizer is perfect for your next party or get together. It combines sausage, jalapeños, onion, and cream of mushroom soup together with some cheeses, and when it melts it becomes a delicious dip everyone will love!
If you have been on the internet lately, you probably have seen someone make this smoked queso dip – it’s easy, delicious and can feed a crowd!
It’s so simple that you just throw all the ingredients into a pan – throw it in the smoker and you have an AMAZING appetizer!
How to Make Smoked Queso Dip
It almost doesn’t get any simpler than this recipe. Throw everything into a pan, throw it on the grill and let it melt and it’s good to go!
Feel free to add in some extras, try different meats, omit the jalapeños if they are too spicy, or mix up the cheeses if you want to try something different!
You seriously just can’t go wrong with this!
What if I Don’t Have a Smoker?
If you don’t have a smoker, fear not, you can alternatively make this in the oven or the crock pot.
Simply throw it all in a pan and place it in the oven, stirring occasionally until fully melted.
Alternatively, it can slowly melt in a crockpot. Throw all the ingredients in, set it on low, and stir every 20-30 minutes.
This dip is addicting and I promise you everyone will say great things about it! Little do they know just how easy it was to throw together!
- 1 block Velveeta
- 8 oz Monterry Jack Cheese
- 2 cans Rotel
- 1 can Cream of Mushroom Soup
- 1/2 White Onion, diced
- 1 lb Hot Pork Sausage, cooked
- 1 diced jalapeño Can substitue pickled jalapeños for a milder dip
- 1 tbsp BBQ Rub of your Choice
Preheat your smoker to 350 degrees F. Note: If your smoker is already on, this can be cooked at any temperature but may take longer (or shorter) depending on the temperature.
Cook the 1lb of pork sausage.
Add all ingredients above into a large, grill safe pan. I prefer to use the throwaway foil pans.
Place on the smoker, stirring every 10 minutes until the dip is fully melted.
Serve hot and enjoy!