Smoked Queso Recipe
This Meat Church Smoked Queso recipe is the perfect appetizer for any meal! In as little as 60 minutes, you’ll have Smoked Queso that’s so good, that your guest may not actually leave!
Equipment
- Smoker Pellets (oak, mesquite or hickory wood)
- 1 Cutting board
- 1 Medium cast iron skillet or 14″ dutch oven
- 1 Wooden/stirring spoon
Ingredients
- 2 lbs block of Velveeta cream cheese
- 16 ounces smoked gouda cheese
- 2 tubes of hot breakfast sausage (or ground beef)
- 2 cans of Rotel (chopped tomatoes or homemade Pico de Gallo)
- 1 can of Cream of Jalapeño soup (or Cream of Mushroom/Cream of Chicken)
- 1/2 cup of chopped cilantro
- 2 tbsp Holy Voodoo seasoning (or Holy Cow)
- 1/3 tbsp Sour cream for garnishing
Instructions
- Prepare your smoker to 350°F/176°C.
- Cook breakfast sausage or ground beef in a dutch oven/skillet & thoroughly drain fat.
- Slice Velveeta into 1″ slices and gouda into 1″ cubes.
- Add cheese to the meat in the dutch oven/skillet.
- Add Cream of Mushroom or Cream of Jalapeño soup.
- Add diced tomatoes (Rotel) or homemade Pico de Gallo.
- Add Meat Church Holy Voodoo or Holy Cow seasoning.
- Mix all ingredients thoroughly together.
- Place dutch oven in smoker for 45 minutes, mixing regularly.
- Once done, allow the queso to cool slightly before adding garnish.
Video
Notes
Once you try it, this smoked queso dip recipe will become a staple in your household. It’s a huge game-day hit recipe that you can whip up in under an hour and it tastes amazing. This dip from Meat Church BBQ is part of a series of easy recipes, that contain simple ingredients you can substitute if you want to add your own flair.
Nutrition
Calories: 500kcal