Ingredients:

  • 1 lb ground pork sausage
  • 0.5 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 32 oz white American cheese, cubed into 1-inch pieces
  • 8 oz full-fat cream cheese, cubed
  • 8 oz pepper jack cheese, freshly shredded
  • 20 oz canned diced tomatoes and green chilies (Rotel), undrained
  • 0.5 cup pickled jalapeños, chopped
  • 0.5 cup evaporated milk
  • 1 tbsp BBQ rub
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. Brown the ground pork sausage in a large skillet over medium heat. Add the diced onions and minced garlic during the final 3 minutes of cooking. Drain excess fat, leaving approximately one tablespoon for flavor.
  2. Preheat your pellet grill or smoker to 225°F (107°C) using Hickory or Oak wood pellets for a robust smoke profile.
  3. In a 9x13 disposable aluminum foil pan, combine the cooked sausage mixture, cubed American cheese, cubed cream cheese, shredded pepper jack, undrained Rotel, chopped jalapeños (with a splash of brine), evaporated milk, and BBQ rub.
  4. Place the pan on the smoker grate. Smoke for 45 minutes total. At the 25-minute mark, stir the mixture thoroughly to incorporate the melting cheeses and aromatics.
  5. Once the dip is fully melted and has developed a mahogany-colored surface, remove from the smoker. Stir one last time to ensure a velvety emulsion.
  6. Garnish with fresh chopped cilantro and serve immediately with sturdy tortilla chips.