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Smoked Meaty Queso Dip


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This is the queso that everyone will love!  It is great as a side or a main dish and is likely to be the new favorite appetizer for your cookouts.

In this queso recipe, we used breakfast sausage but you can use any ground meat including venison or chorizo.

Try it as the recipe says, or put your own twist on it with garlic, Rotel, pepper jack cheese, or any other ingredients and let us know about it in the comments!


  • 1 large block of 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)


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

I assume you’re using some type of bowl? LOL. I wish these recipes were a little more thought out.

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