Smoker-Style Queso Party Dip

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Smoke for 1 hour more. Stir and serve immediately.

• Calories 381.99 kcal Moderate
• Protein 21.41 g Good Source
• Carbs 4.31 g Moderate
• Total Fat 30.74 g High
• Saturated Fat 17.36 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 97.73 mg High
• Sodium 831.64 mg High
• Fiber 0.61 g Low Source
• Sugar 0.92 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 490.86 mg Good Source
• Iron 0.53 mg Low Source
• Potassium 66.79 mg Low Source
• Vitamin A 235.5 mcg_rae Good Source
• Vitamin C 2.07 mg Low Source
• Vitamin D 0.11 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Onions 🧅