Smoked Queso Dip

Ingredients

• 1 onion , chopped
• 1 tube bulk sausage , 1 pound
• 2 pounds processed cheese food , such as Velveeta®
• 8 ounces Cheddar cheese
• 2 cans diced tomatoes with green chiles , 10 ounce
• 1 can condensed cream of chicken soup , 10.5 ounce
• 2 large whole jalapeno peppers

Instructions

1. 1

   Preheat an outdoor smoker to 225 degrees F (107 degrees C).

2. 2

   Add onion and sausage to a large skillet and cook over medium-high heat for 8 minutes. Drain any excess grease and add sausage back to the skillet.

3. 3

   To the skillet, add Velveeta, shredded Cheddar, Ro-tel and cream of chicken soup. Stir to combine. Transfer to a 9x9-inch disposable aluminum pan.

4. 4

   Place pan on a rack in the smoker. Place whole jalapenos next to the pan. Smoke for 2 hours, stirring the cheese mixture every hour.

5. 5

   Transfer jalapenos to a cutting board. Cut in half lengthwise. Discard seeds and vein. Chop jalapenos and stir into the cheese mixture.

6. 6

   Smoke for 1 hour more. Stir and serve immediately.