Smoked Meaty Queso Dip

Ingredients:

• 1 large Velveeta
• 1 small can mild green chilis
• 1 small can of diced olives
• 1  block chili con carne
• 1  container pico de gallo salsa
• 1 lb browned and seasoned breakfast sausage (we used Oakridge smoky chili lime)

Instructions:

1. Fire up the Hasty Bake Charcoal Grill to 350 Degrees and position your firebox in the bake position.
2. Season and brown sausage and begin to melt the cheese.
3. Add all ingredients to melted cheese, saving salsa for end.
4. Cook for 5 minutes until almost bubbling.
5. Add salsa and let smoke for 20 mins over a 350-degree fire.
6. Enjoy!