# Smoked Queso

A rich, smoked queso dip made with venison sausage and a blend of melted cheeses.

- Cuisine: American
- Category: Appetizer
- Difficulty: easy
- Language: en

## Ingredients

- 1 block Velveeta cheese
- 16 oz smoked gouda
- 2 tube hot breakfast sausage
- 2 can Rotel
- 1 can cream of poblano, jalapeño or cream of mushroom soup
- 2 tbsp Meat Church Holy Voodoo seasoning
- cilantro, chopped (optional)

## Instructions

1. Combine all ingredients, including the cheese, sausage, Rotel, soup, and seasoning in a smoker-safe container.
2. Smoke at 225-250 degrees or higher until all ingredients are melted and combined.
3. Garnish with chopped cilantro before serving.

## Tips

- You can substitute venison sausage with other types of breakfast sausage.
- You can substitute Meat Church Holy Voodoo seasoning with Meat Church Holy Cow seasoning.
- The cream-based soup can be cream of poblano, jalapeño, or any other cream soup you prefer.

## Source

- Original video: https://www.instagram.com/reel/CnZmLsZupgO/?igsh=MWplMzAyaTlhcTJlNg==
- Creator: Matt Pittman - Meat Church
- Recipe page: https://www.cliprecipe.com/recipe/686d96d0-5a71-4be6-8194-d560fb3c36f6
- Extracted: 2026-08-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt