Smoked Queso Recipe

 A classic recipe with a smoky twist. ERLEBNISWELT-FLIEGENFISCHEN Grilling Expert Cam shows us how to cook queso dip on the Traeger. Loaded with velveeta, sausage, smoked gouda, and jalapeno, this smoked queso dip is sure to impress everyone at your next party.

Comfort food that doubles as the ultimate party dip? Yes, please. Before you start this recipe, we have a couple tips. #1 Precook your sausage, we recommend using a spicy or hot sausage for extra spice. #2 Cut the velveeta and gouda cheeses into about ½ cubes for easy melting. #3 We really like garlic, so we added 6 cloves! Feel free to add garlic as desired. #4 Try using a Vidalia onion for a hint of sweetness in your queso. #5 When adding your chopped jalapenos, remember that the more seeds you keep, the spicier your queso will be. #6 Add a can of Rotel and a Cream of Mushroom soup for some added color, flavor, and creaminess. #7 Season it up with some Meat Church Holy Voodoo for a bit of sweet heat, or try out Meat Church The Gospel to add some Southwestern BBQ flavor. 

Ingredients

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• 2 lbs hot sausage
• 2 lbs velveeta
• 1 lb smoked gouda
• 1 medium onion
• 6 cloves garlic
• 2 jalapeños
• 1 can rotel
• 1 can cream of mushroom soup
• 2 tbsp Meat Church Holy Voodoo
• Tortilla chips

Tools

• Aluminum pan
• Rubber spatula
• Traeger Ironwood 885

Instructions