Head Country


Head Country

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Smoked Queso Blanco Dip

This queso mingles with fire and smoke on the grill. What results is a creamy, spicy dip packed with flavor. This recipe makes enough to top burgers and nachos, or omelets if it's breakfast time—and we aren’t afraid to admit that it’s an indulgent supper, paired with a stack of fresh, salty tortilla chips.



Block of queso blanco with jalapenos, divided into large chunks
16 oz of Oaxaca Mexican Cheese, shredded
1 c. chopped cherubs or cherry tomatoes, sliced
2 roasted poblano peppers, skin removed and chopped
2 c. jarred green chilis (I like 505 Southwestern Flame Roasted Green Chiles)
1 white onion, chopped
10-oz can of cream of mushroom OR garlic soup
16-oz package of smoked hickory breakfast sausage
2 Tbsp of Head Country Championship Seasoning, High Plains Heat
You’ll also need: A 5-quart cast iron Dutch oven

Cooking Instructions

In a medium skillet, fully cook the hickory smoked pork sausage and chopped white onion. Break up the sausage into small pieces. Drain the excess grease.

While the sausage cooks, roast poblanos using a small torch or open flame. Put peppers into a plastic bag to sweat. After about 5 minutes, the peppers should be cool and the skins beginning to peel. Remove the peels, the chop the peppers, discarding the seeds.

Preheat grill to 350 degrees F. Combine both cheeses, tomatoes, green chilis, poblanos, and canned soup in the 5-quart cast iron Dutch oven. Add cooked sausage and onions, plus the Head Country Championship Seasoning.

Cook for 60 minutes on the grill at 350 degrees F, stirring every 15 minutes. Serve carefully; the Dutch oven will be very hot.

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