This year for New Year's Eve we did a variety of dips for our party. My responsibility was the cheese dip, so I put my spin on the old classic. Instead of frying the sausage, I smoked a log of it. Instead of Rotel, I used diced chipotle peppers in adobo. Here's how it all went together.
The day before, I fired my Yoder Smokers pellet grill to 225 degrees with some BBQr's Delight Oak/Apple pellets. Once the temperature was locked in, I threw on a chub of Jimmy Dean Sausage and smoked it until it was 170 degrees internal.
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| The sausage smokin' away! |
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| The Yoder temperature control is spot on. |
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| Smoked sausage. Check out that smoke ring! |
To assemble the dip, combine 16 oz. of Velveeta, cubed in a crock pot with a 16 oz. container of sour cream. Add to that, 2 Tablespoons of diced chipotle peppers in adobo and the smoked sausage, crumbled. This made a nice medium level of heat, so if you like it more or less spicy, adjust the amount of chipotles. Let all that melt together in the crockpot on low heat. Here's what it looks like on a bed of chips.
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| Check out all the rich, cheesy, smoky deliciousness! |
This recipe was an excellent deviation from the normal Velveeta/Ro-Tel dip. Serve this up at the next big party and you'll have hit on your hands!
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