Mis Hermanos Dip (“Mano Dip”)
- thesmokinredneck
- Sep 9
- 3 min read
A Brotherhood Worth Sharing
At every cookout, there’s always that one dish that steals the spotlight. The brisket and ribs might take center stage, but the real hero is the dish everyone keeps circling back to with a chip in hand. For us, that’s Mis Hermanos Dip—better known as “Mano Dip.”
This isn’t your average queso. This is a cheese-loaded, smoke-kissed, flavor-packed dip made for sharing with the people you call brothers. Three rich cheeses, sautéed veggies, perfectly seasoned sausage, and a silky base that ties it all together. Whether it’s game day, a backyard party, or a firepit gathering, Mano Dip brings everyone together.
Ingredients:
Cheese Base
16 oz American cheese block, shredded
8 oz pepper jack cheese block, shredded
8 oz mild cheddar cheese block, shredded
1 medium tomato, diced
1 can (12 oz) evaporated milk
Vegetables
1 onion, diced
1 large jalapeño, seeds removed, diced
1 medium shallot, diced
1 medium red bell pepper, diced
Wagyu beef tallow (or neutral oil), for sautéing
SPG seasoning (salt, pepper, garlic), generous sprinkle
Protein
1 pound mild sausage
Holy Voodoo seasoning by Meat Church, to taste
Instructions
Step 1: Melt the Cheese Base In a medium to large pot over low heat, combine the shredded American, pepper jack, and cheddar cheeses. As they begin to soften, stir in the diced tomato and evaporated milk. Cook slowly, stirring often, until smooth and creamy. Keep on low heat to avoid scorching.
Step 2: Sauté the Vegetables In a skillet, heat a spoonful of Wagyu beef tallow until shimmering. Add the onion, jalapeño, shallot, and red bell pepper. Season generously with SPG while cooking. Sauté until softened and lightly caramelized, then fold into the cheese base.
Step 3: Cook the Sausage
If using a charcoal grill or smoker: Start your grill or smoker early so it’s up to temperature before you cook. Place the sausage in a cast iron skillet and let it brown slowly, picking up that smoky flavor. Break it apart as it cooks.
If using the stovetop: Add the sausage to the same skillet you used for the vegetables and cook until browned.
While cooking, season the sausage with Holy Voodoo by Meat Church and a pinch of SPG. Drain excess oil on paper towels.
Step 4: Combine Fold the cooked sausage into the cheese-and-vegetable mixture. Stir gently until everything is creamy and evenly blended.
Step 5: Serve Keep warm on low heat until serving. This dip is perfect with tortilla chips, crusty bread, or spooned over steak or chicken tacos.
Chef’s Notes
Smoker Secret: Keep the finished dip in a cast iron pot inside a smoker set to 180–200°F to hold temp and deepen the smoky flavor.
Garnish Game: Top with diced jalapeños or chopped cilantro.
Pairings: Wash it down with a crisp lager, a citrusy pale ale, or a smoky bourbon.
Why “Mano Dip”?
“Mis hermanos” means my brothers—and this recipe is all about brotherhood. Whether you’re tailgating, celebrating a win, or just kicking back, this dip is made to share. Food is more than fuel—it’s fellowship.
So fire up that smoker, grab your skillet, and whip up a batch of Mis Hermanos Dip. Your crew will thank you.
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