Smoked Queso Dip

ForensicBBQ

Thanks to the Meat Church crew for this recipe. I made some minor changes, but definitely go check them out! https://www.meatchurch.com/blogs/recipes/smoked-queso

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Ingredients

32 oz Velveeta (Jalapeno) Sliced
32 oz Smoked Gouda Cheese Cubed
32 oz Hot Breakfast Sausage
2 Cans Rotel (Diced Tomatoes w/ Habanero)
1 Can Cream of Jalapeno Soup
1/2 Cup Cilantro Chopped
2 Tbsp Meat Church's Holy Voodoo Seasoning

Instructions

Preheat pellet smoker to 350
Cook sausage in dutch oven until browned. Drain fat.
Combine the rest of the ingredients in the dutch oven.
Place in smoker, uncovered, for 45 minutes, stirring every 10-15 minutes
Add a cilantro topper to finish and eat!