Italian Smoked Queso Dip

Recipe by: Joyce Osborne


1 lb ground Italian sausage

8 oz cream cheese (softened and cubed)

4 cups shredded Mozzarella

1 – 14.5oz can diced fire roasted tomatoes (not drained)

1/3 cup finely diced sweet banana peppers

1 cup heavy cream

3 tbsp Slice of Heaven

3 tsp Salt of the Gods

1/2 tsp cayenne pepper (optional)


Smoke crumbled sausage combined with 1 tbsp Slice of Heaven and 1 tsp Salt of the Gods in an aluminum pan at 225 until browned, about 45 minutes. Drain all grease.

Combine drained sausage with all remaining ingredients. Mix well.

Place on smoker at 220, stirring well every 30 minutes, for 2.5 hours or until all cheese is melted and combined.

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