Throw this blend of decadent, cheesy goodness in the smoker and sit back and relax. This easy dip is sure to be a smoking hot addition to your fall entertaining lineup.
Compiled and photographed by Molly Bilbow
1/2 small onion, chopped finely
1 TBS minced garlic
1 can black beans, drained
1 can original RoTel, drained
1 lb. mild Italian sausage, browned
1 large block Velveeta, diced
8 oz. Monterey jack cheese, diced
8 oz. sharp cheddar cheese, diced
1 pkg. cream cheese, cut up
Cook down onion in cast iron skillet with a little olive oil until translucent and almost golden, add 1 TBS minced garlic, cook for 30 seconds. Add sausage, and cook until browned.
Add all other ingredients to skillet – and here, you have two options:
1. Stir everything together before placing skillet into smoker
2. Leave ingredients in place for the first hour of smoking, and then stir together for the second hour
(Our tasters liked both, and honestly couldn’t taste a big difference.)
Smoke for two hours at 185 degrees.
Serve immediately with sturdy chips.
Makes 2 quarts of queso. Recipe can be halved for smaller groups.
1 diced jalapeno pepper
1 can diced chiles
Smoke an ear of corn, seasoned with salt and pepper, while smoking the queso, and cut the kernels into the mixture at the final stir
Top with your favorite salsa
Sprinkle top of finished queso with a blend of breadcrumbs and parmesan cheese and place under the broiler in your oven for a few minutes, to give it a golden crust.