Ingredients:

  • 8 oz processed melting cheese, cubed into 1/2 inch pieces
  • 8 oz sharp cheddar cheese, cubed into 1/2 inch pieces
  • 8 oz pepper jack cheese, cubed into 1/2 inch pieces
  • 12 oz spicy smoked turkey sausage
  • 1 can (14½ oz) diced tomatoes and green chilies, undrained
  • 2 tbsp pickled jalapeños, diced
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • ½ cup evaporated milk, room temperature

Instructions:

  1. Brown 12 oz of spicy smoked turkey sausage in a skillet over medium heat until fully cooked to an internal temperature of 165°F (74°C); drain the excess fat thoroughly.
  2. Cube 8 oz of processed melting cheese, 8 oz of sharp cheddar, and 8 oz of pepper jack into uniform 1/2 inch pieces.
  3. In a cast iron skillet or foil pan, combine the cubed processed cheese, cheddar, and pepper jack.
  4. Fold in the browned turkey sausage, 1 can (14½ oz) of undrained diced tomatoes and green chilies, 2 tbsp diced pickled jalapeños, ½ tsp garlic powder, and ¼ tsp smoked paprika.
  5. Pour ½ cup of room temperature evaporated milk over the top and stir gently to combine.
  6. Preheat the smoker or pellet grill to 225°F (107°C).
  7. Place the pan on the indirect side of the grill, away from the direct heat source.
  8. Smoke for 45 to 60 minutes, opening the lid every 15 minutes to stir the dip thoroughly, scraping the sides and bottom.
  9. Remove from the grill when the cheese is fully melted, smooth, and bubbling throughout.