The Famous 'Nibblin' Good Cheese Appetizers

Sammy G. ยท October 2, 2020
Chef Alli and Cody created some tasty homemade appetizers with the famous 'nibblin' good cheese! Alma Creamery is based in the Flint Hills of Kansas and Heartland of America. It is a family-owned business and proudly makes all cheeses by hand with milk from a local Kansas dairy. Alma cheese's all-natural cheese curds are known all over the state and Midwest for their squeaky wholesome goodness. Today, Alma Creamery supplies many stores and restaurants around Kansas with their famous Kansas made cheese.

Watch Chef Alli and Cody (Marketing Manager at Alma Creamery) cook up these recipes! 


Smoked Queso Dip 

1-2 pkg. (8 oz. each) Alma Creamery Pepper Cheddar cheese curds, depending on how spicy you prefer your queso 

2 lbs. Velveeta cheese, cubed 

2 lbs. pork sausage, cooked, crumbled, and fats drained well

2 - 10 oz. cans diced tomatoes and green chilies, with juices

6-8 cloves garlic, minced or crushed (1-2 Tbs.) 

1-2 Tbs. dehydrated onion flakes 

1/2 cup beer (may substitute broth or milk)

pickled jalapenos, pico de gallo or salsa, and tortilla chips, for serving 


Preheat the smoker to 350 degrees F. 


Place all ingredients except the beer into a heavy-duty aluminum pan; place the queso onto the center rack of the smoker and close the lid.  

Smoke the queso for 30-40 minutes (or until the queso reaches the desired amount of smokiness you prefer), gently stirring the 

queso as it cooks, adding the beer as needed, until the queso reaches a creamy, smooth consistency. 


Serve the queso topped with pickled jalapenos, pico de gallo, and tortilla chips. 


Crunchy-Sweet Pickled Jalapeno Peppers 

10 jalapenos, sliced 

4 whole garlic cloves, smashed slightly

1 cup white distilled vinegar

1 cup water

1/2 cup granulated sugar

1 Tbs. kosher salt 


Makes two 16 oz. jars of pickled refrigerator pickles.


Divide the jalapeno slices and the garlic cloves between the two (16 oz.) jars.  


In a small saucepan over medium heat, prepare the brine by combining the vinegar, water, sugar and salt; stir 

occasionally until the sugar and salt are completely dissolved, approx. 4-5 minutes. Pour the prepared brine 

over the jalapenos and garlic in each jar; let cool completely to room temperature.  Cover the jars with lids, 

then refrigerate. Pickled jalapenos will keep for up to 2-3 weeks in the fridge. 


Please note:  As pickled jalapenos chill in the fridge, they may mellow and become sweeter.  OR, they may 

become spicier! You can never predict jalapenos. :)