Smoked queso dip combines melting cheese, cooked sausage, and diced tomatoes with green chilies in a foil pan, then smokes low and slow until rich, gooey, and infused with smoky flavor. It takes about 2 hours on the smoker and has become one of the most requested party dips around.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 10
Category: Appetizer, dip
Why You’ll Love This Smoked Queso Dip
- The smoker adds a depth of flavor you can’t get from a stovetop or slow cooker queso.
- Feeds a crowd and stays warm and gooey right in the pan.
- Easy to customize with different meats, spice levels, and mix-ins.
- A guaranteed hit at cookouts, game days, and parties.
Ingredients You’ll Need
- 16 oz Velveeta or another melting cheese, cubed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 10 oz canned diced tomatoes with green chilies
- 1/2 lb cooked and crumbled ground sausage or ground beef
- 1/4 cup diced jalapeños
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- Fresh cilantro, for garnish
- Tortilla chips, for serving
How to Make Smoked Queso Dip
- Preheat a smoker or grill to 225°F (107°C).
- In a disposable foil pan, combine the cubed cheese, shredded cheddar and Monterey Jack, diced tomatoes with green chilies, cooked sausage, jalapeños, garlic powder, and cumin.
- Place the pan on the smoker and smoke for about 1.5 to 2 hours, stirring every 30 minutes, until the cheese is fully melted and slightly thickened.
- Garnish with fresh cilantro and serve warm with tortilla chips.
Tips for the Best Smoked Queso Dip
- Stir occasionally to prevent the cheese from separating or scorching at the edges.
- Use a mix of cheeses for the best melt and flavor.
- If you don’t have a smoker, make it in a slow cooker on low for about 2 hours, though you’ll miss the smoky flavor.
- Keep the queso warm in the smoker or a slow cooker on the warm setting while serving.
Variations to Try
- Add cooked chorizo for extra spice.
- Stir in black beans for heartiness.
- Top with pico de gallo before serving.
How to Store It
Store in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring often.
Frequently Asked Questions
Can I make this without a smoker?
Yes — use a slow cooker on low for about 2 hours, stirring occasionally, though you’ll miss the smoky flavor.
Can I make this ahead?
It’s best made fresh and served warm, but leftovers reheat well.
What’s the best cheese to use?
A mix of a good melting cheese like Velveeta with shredded cheddar and Monterey Jack gives the best texture and flavor.
Is this recipe spicy?
It has a mild kick from the jalapeños and chilies — adjust the amount to your preferred spice level.