Smoked Queso Dip

 in Favorite Recipes by

Provided by Liz Snead for the April 2022 issue of BurlesonNOW Magazine.

  • 1 lb. ground sausage or breakfast sausage 
  • 1 32-oz. pkg. Velveeta Queso Blanco Cheese
  • 1 cup Mexican cheese, shredded
  • 1 4-oz. can diced green chiles
  • 1/2 jalapeño, diced
  • 2 Tbsp. onion, diced
  • 2 garlic cloves, minced
  • 1 14.5-oz. can petite diced tomatoes
  • 2 cups water 
  • 2 tsp. chicken bouillon 
  • Salt, to taste
  • Pepper, to taste
  • 1/4 tsp. cayenne pepper 
  • 1/2 tsp. cumin 
  • 1 Tbsp. cilantro, sliced
  1. In a skillet, brown the ground sausage. Add the sausage and the remaining ingredients, except the cilantro, to a smoker-proof pan. 
  2. Cook on a smoker at 235 F for 3 hours, stirring every 30 minutes. If the dip is too thin after 3 hours, add more shredded Mexican cheese until the desired thickness is reached. Top with cilantro; serve with tortilla chips.