Smoked Queso Dip | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• 1 32 ounce block Velveeta cheese
• 8 ounces pepper jack cheese, grated
• 1 10.5-ounce can, cheddar cheese soup
• 1 10.5-ounce can, cream of chicken soup
• 1 10.5-ounce can, tomato soup
• 1 10.5-ounce can, Rotel (hot or mild)
• 2 tablespoons basic barbecue rub
• 1 pound hot breakfast sausage, cooked
• 3 tablespoons cilantro, chopped
• 1 jalapeño sliced, (optional)