Cut cheese into 1 inch cubes and place in a 9"x13" aluminum pan.
Cook Jimmy Dean sausage in pan over medium high heat until cooked through. Drain fat and discard, add sausage to aluminum pan.
Dice 1 onion and 4 cloves of garlic. Saute onion in 1 tablespoon of olive oil until translucent, about 5 minutes. Add in garlic and cook another 1-2 minutes. Add to aluminum pan.
Add 2 cans of rotel to the aluminum pan, not drained.
Place aluminum pan in the smoker and smoke for 2 hours. Stir dip every 30 minutes to mix ingredients thoroughly.
Remove from smoker and plate in dip bowl. Top with chopped cilantro. Bust out the chips and ENJOY!
Notes
Use Rotel mild and Jimmy Dean regular if you DON'T want spice
When serving, top with chopped cilantro for a nice citrusy flavor
Add chopped jalapenos with the other ingredients for a spicier smoked queso