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A Josh Ryan Recipe: Smoked Queso Dip

Get out the grill, it’s time for smoked queso dip. 

Smoked. Queso. Dip. Yup, it’s a thing, and it’s absolutely phenomenal!

All you need is a grill or smoker, a tin foil pan, and your appetite. This smoked queso dip is no joke!

Ingredients

  • 1 lb spicy ground sausage browned & strained of grease
  • 1 jalapeno seeded & diced, optional
  • 1/2 large white onion diced
  • 32 oz block Velveeta cheese cubed
  • 2 cans diced tomatoes with green chilies drained
  • 1 tbsp minced garlic
  • 8 oz cream cheese
  • 1 can cream of mushroom soup

Instructions

  • Add all of the ingredients to a (disposable) 9×13″ aluminum pan.
  • Smoke at 250 degrees for 2 hours. Stir the queso 1/2 way through cooking.
  • Use pot holders to carefully remove the pan from the smoker.
  • Stir the dip a final time until everything’s smooth and evenly combined.
  • Serve immediately, with chips for dipping!

Thanks for reading!

Josh Ryan

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