This Smoked Queso is so good with its heat-heavy flavor you might be tempted to scoop it up and eat it by itself. The combo of devilish peppers and the smoky taste turn a party standard into something unforgettable.
Over medium heat on the stovetop, brown the sausage and diced onion in a medium skillet, and drain any grease, if necessary.
Add the cubed Velveeta cheese to an aluminum foil pan.
Add the browned sausage and onions on top of the Velveeta cheese along with the remaining ingredients.
Stir carefully to combine ingredients.
SMOKE CHEESE DIP:
Place the pan on the smoker and cook for 30 to 40 minutes stirring every 10 minutes, until the cheese is completely melted and the flavors are combined.
SERVE:
Serve immediately with your favorite chips and vegetables for dipping.
Notes
Wood Pellet Recommendations: Pecan or HickoryYou can keep the Smoked Queso warm on the smoker or grill for several hours by stirring occasionally and adding more heavy cream to maintain the consistency you like.