Say goodbye to plain cheese dip, and hello to this awesome smoked queso dip recipe. Dips are always great for feeding a crowd and this hearty version does just the trick. Serve this ultimate party dip alongside tortilla chips and fresh veggies and game days just got a lot more exciting!
Use your smoker to make this smoked queso dip. Loaded with three kinds of cheese, spicy sausage, and veggies, the delicious smoky flavor can’t be beaten. Perfect for your next party, this dip is sure to be a crowd-pleaser!
When I saw similar recipes going viral on social media, I knew I had to give it a try! So, I heated my smoker and within a couple of hours, I was digging into this hot cheesy smoked queso dip. I’m not going to lie. I was blown away by the incredible flavors! The smokiness really enhances the cheese and sausage flavors in the most beautiful way.
For my version of this ultimate party dish, I’ve piled in 3 types of cheese, including Velveeta. Velveeta makes the perfect base for this dip because it melts so well and has a rich velvety consistency. I also chose spicy sausage for an extra kick but if you prefer something milder, go ahead and swap it out.
The fact that you cook it in the smoker in one disposable dish is also amazing. Anytime I can get away with minimal clean-up, I’m so happy!
So, what are you waiting for? Fire up your smoker and make this recipe for your next game day party or backyard BBQ. You’ll be blown away by this delicious smoked queso cheese dip!
Smoked Queso Dip is:
- Easy to make. All you need is a few minutes of hands-on time to cook the sausage and assemble the queso and then the smoker will take care of things from there.
- Loaded with cheese. There are 3 types of cheese in this dip, so every bite is full of melted cheesy goodness!
- Infused with a smoky flavor. This dip is big on amazing smoky cheese taste! You will love it.
- Adaptable. Once you get the hang of the recipe, you can easily swap out the meat and veggies to create new flavors.
Why Smoke Queso Dip?
No question about it, traditional queso dip on the stovetop is amazing. I really do love it, but have you ever tried smoked cheese? Like gouda cheese? It is delicious! Smoking the queso dip gives the whole thing that same smoky cheese flavor.
Which wood is the best for smoking queso?
I would suggest using a mild wood like hickory, pecan, or apple. Use chips, chunks, or pellets – whatever works best in your smoker.
The star of this hot dip is the cheese! I’ve loaded it up with three different kinds here for maximum cheesy flavor!
Complete list of ingredients and amounts can be found in the recipe card below.
- Cheese: I use a mix of Velveeta, pepper jack, and cream cheese. The Velveeta gives the dip its cheddar flavor and it’s perfect for melting. Cream cheese adds to the smooth melting consistency and the pepper jack has a bit of a spicy flavor.
- Sausage: I recommend using either chorizo or spicy sausage but feel free to swap it out for a mild breakfast sausage or even ground beef instead. You’ll remove the sausage from its casing before cooking and then crumble it into pieces.
- Vegetables: The veggies add even more flavor. I use diced white onion, canned ROTEL tomatoes (or another brand of diced tomatoes and chopped green chilies), garlic, and pickled jalapenos.
- Milk: I like to add a small amount of milk to the dip, so the texture is thin enough to scoop up without breaking my tortilla chips in half.
How To Make The Best Smoked Queso Dip
This recipe is short and sweet. Just a few minutes of hands-on time and then over to the smoker to let it do its job.
- Preheat the smoker to 250°F/120°C.
- Cook sausage. Remove the sausage from its casings and cook in a skillet over medium heat, breaking it up into small pieces as it cooks. Cook until the meat has browned, then drain off the fat and crumble into your pan.
- Smoke. Place the rest of the ingredients in the pan and smoke uncovered over indirect heat for 1–2 hours.
- Stir. Remember to stir the queso dip every 30 minutes as it cooks to make sure everything melts together. You can add milk as needed to thin it out to your desired consistency.
The best way to smoke your queso is to use a 9×13 disposable aluminum pan. You can serve it right in the dish and then throw it away afterwards. Fuss free!
- Stirring is key. You really need to stir the dip every 30 minutes so that everything gets nice and melted and to encourage the delicious smoky flavor to infuse throughout the queso.
- Shred your own cheese. Avoid using pre-shredded cheese if you can help it. This cheese is coated in cellulose to avoid it clumping together in the package which can affect how your cheese melts. Grab a block of cheese instead and use your box grater for the best results.
- Getting the right consistency. If your queso is too thick, add a splash or two more of milk to thin it out. If your dip is too thin, throw in some extra cubes of Velveeta to thicken the consistency until it’s perfect.
- Spice level. Make it as spicy or as mild as you like. Mild Rotel is great for flavor without all the heat. Anything more than that, you’ll notice you’re ramping up the spices. You can also adjust the amount of jalapeno you use (or not use any at all).
This smoked queso dip recipe is very customizable, so go ahead and change things up if the mood strikes! Here are some options you might like:
- Swap the meat. Instead of sausage, you can throw in some leftover taco meat or chili. It would also taste really good with some chopped up smoked brisket or leftover pulled pork.
- Mix up the cheese. I think Velveeta and cream cheese make the best smooth and velvety base for this dip, but you can definitely switch out the pepper jack for Monterey jack or cheddar cheese.
- Add beans. Drain a can of black beans and add them before smoking.
- More veggies. Diced bell peppers and sliced black olives would also taste amazing.
No smoker? No problem! Make this dip in a slow cooker or on the stovetop and add a couple of drops of liquid smoke instead!
Like most cheesy dips, this one is at its best when served directly out of the smoker, but it also stores well.
Store any leftover smoked queso dip in an airtight container for up to 5 days.
Can you reheat smoked queso?
Yes! To reheat, put the dip in a microwave-safe bowl and cover with a lid or some paper towel. Heat in 30-second increments until warmed through. You can also heat it in a saucepan over medium heat.
Ideas for Leftovers
If you find yourself with some leftover dip, here are a few suggestions for using it in other ways:
- Use it as a chili topper
- Spoon some over blanched broccoli
- Stir it into mac and cheese. Use leftover Velveeta to make Velveeta mac and cheese!
- Drizzle over baked potatoes
- Add it to baked chicken tacos for an extra cheesy flavor
- Enjoy with homemade arepas con queso
What to Dip in Smoked Queso
There are no rules when it comes to dunking things in this hot cheesy dip! If you think it would taste good, then go for it! I’ve shared some of my favorite dippers below:
- Tortilla or potato chips
- Crackers, like ranch oyster crackers
- Toasted baguette
- Crunchy breadsticks or Olive garden breadsticks
- Raw veggies like broccoli, carrots, or bell peppers
This recipe smokes the queso for 1–2 hours over indirect heat. You don’t want to cook it over direct heat, as the cheese may burn.
250°F/120°C is the best temperature to cook your queso. Low and slow is the way to go!
You can transfer the smoked queso into a slow cooker and keep it on the warm setting.
Absolutely! Simply leave out the meat. The dip will still be full of smoky cheese flavor.
Join in the craze and enjoy this ooey-gooey, shareable, scoopable, and delicious smoked queso dip today! Share it with others so they can enjoy it too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
- 9×13 disposable pan
- 2 lb (900g) chorizo or spicy sausage casings removed, cooked and crumbled and drained
- ½ cup white onion diced
- 1 tablespoon minced garlic
- 32 ounces velveeta cut into cubes
- 8 ounces pepper jack cheese cut into cubes
- 8 ounces cream cheese cut into cubes
- 2 x10 ounce cans ROTEL undrained
- 1 cup pickled jalapeno slices
- ½ cup milk or more if needed
- Preheat the smoker to 250°F/120°C.
- Place all of the ingredients in a 9×13 disposable pan, place the pan uncovered in the smoker over indirect heat and cook for 1-2 hours.
- Stir the queso every half an hour as it cooks, and add milk as needed to reach the desired consistency.
- Serve with tortilla chips.
- This recipe smokes the queso for 1–2 hours over indirect heat. You don’t want to cook it over direct heat, as the cheese may burn.
- meat or chili. It would also taste really good with some chopped up smoked brisket or leftover pulled pork.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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