Smoked queso dip has been a popular recipe and now with the football season ramping up, I wanted to give it a try to see if it's worth the hype!
Ingredients
1 lb sausage of your choice
8 oz cream cheese
2 lbs Velvetta cheese
2 cans Rotel diced tomatoes.
1 can Fire roasted corn, drained.
1 can black beans
2 jalapeno, stemmed, seeded and finely diced
2 tbsp Blackstone Taco Seasoning
Directions
Step 1
1 Preheat griddle to med and put sausage on and chop up while cooking.
Step 2
2 Next take a aluminum foil pan and add cubed up cream cheese to one corner of pan. Then cube up Velveta and add to pan. Add two cans of Rotel (we used Mexican w/lime). Next add the corn, black beans.
Step 3
3 Meanwhile, check the sausage and chop up until cooked. Add jalapeno's to the griddle and cook in sausage grease for just a minute or so. Add the sausage and jalapeno's to the pan. Add taco seasoning.
Step 4
4 Add the pan to a 250 degree smoker and smoke for 30 minutes. Mix everything around and let go another 30 minutes. Remove from smoker and use scoops to enjoy

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