Smoked Queso Dip Recipe
If you’re looking for the ultimate crowd-pleasing appetizer, look no further than Smoked Queso Dip. This Tex-Mex classic turns any gathering into a flavor-packed fiesta, with its creamy, cheesy richness layered with smoky undertones, zesty chiles, and hints of spice. Whether you’re hosting a backyard barbecue, celebrating game day, or simply satisfying a comfort food craving, this dip is guaranteed to steal the show.
Ingredients You’ll Need
The beauty of this Smoked Queso Dip lies in its straightforward lineup of powerful ingredients. Each component plays a key role: from the irresistible melt of Velveeta to the punch of smoky sausage, it’s a medley that delivers both texture and bold flavor.
- Velveeta cheese (1 pound, cubed): This classic melting cheese is essential for that quintessentially smooth, creamy base.
- Pepper jack cheese (8 ounces, shredded): Adds a subtle kick and an ooey-gooey cheese pull factor.
- Cheddar cheese (1 cup, shredded): Brings a familiar sharp flavor that balances the richness.
- Breakfast sausage or chorizo (1 pound, cooked and crumbled): Infuses smokiness and a hearty, meaty texture; chorizo gives extra spice.
- Diced tomatoes with green chilies (10 oz can, drained): Brings brightness and a tangy pop to cut through the cheese.
- Diced onion (1/2 cup): Sautéed sweetness melds into each bite.
- Diced green bell pepper (1/2 cup): Adds a fresh crunch and bursts of color.
- Jalapeños, diced (1–2, optional): Perfect for those who love a bit of extra fire in every mouthful.
- Whole milk (1/2 cup): Binds everything together into luscious, dippable perfection.
- Chili powder (1 teaspoon): Helps drive those deep Tex-Mex notes home.
- Cumin (1/2 teaspoon): Delivers earthy warmth and pairs beautifully with the sausage.
How to Make Smoked Queso Dip
Step 1: Set Up Your Smoker
Start by preheating your smoker to 250°F. If you’re new to smoking, don’t worry—this recipe is incredibly forgiving. That gentle heat coaxes all the flavors to mingle together while infusing the queso with a whisper of woodsy aroma that you just can’t get from an oven.
Step 2: Combine All Ingredients
Grab a large cast iron skillet or a disposable aluminum pan for easy cleanup. Toss in your cubed Velveeta, shredded pepper jack and cheddar, cooked sausage or chorizo, drained tomatoes with green chilies, diced onion, diced bell pepper, jalapeños if you love some heat, milk, chili powder, and cumin. Give it a light stir so all the ingredients are mingling and ready for that smoky magic.
Step 3: Smoke the Queso
Place your pan in the preheated smoker. Over the next 1 to 1 1/2 hours, let the flavors develop and the cheeses melt, stirring every 20 minutes. This not only helps everything melt evenly, but also ensures that irresistible smoky flavor hugs every last bite. By the time the cheese is fully melted and smooth, you’ll catch whiffs of that glorious, melty aroma wafting through your backyard.
Step 4: Serve Hot and Gooey
Once your Smoked Queso Dip is bubbling and glossy, remove it from the smoker and give it a final stir. Serve it right away while it’s at its most ooey-gooey, making sure you have a mountain of dippers ready—trust me, it’ll go fast!
How to Serve Smoked Queso Dip
Garnishes
The finishing touches make all the difference. Freshly chopped cilantro, sliced jalapeños, or a little extra green onion on top adds vibrancy and a pop of color, elevating your Smoked Queso Dip from delicious to irresistible. Even a squeeze of lime or a dusting of smoked paprika can add a surprising depth!
Side Dishes
Of course, tortilla chips are a natural companion for Smoked Queso Dip, but don’t stop there. Pretzel bites, crunchy breadsticks, or an array of fresh veggie sticks like carrots and celery give your guests plenty of options to dive in and scoop every last bit.
Creative Ways to Present
Step up your presentation by serving the dip in a bread bowl or individual ramekins for personal portions. Hosting a party? Keep your Smoked Queso Dip warm in a slow cooker, or serve it alongside nacho fixings for a build-your-own nacho bar that’s sure to impress!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Store any remaining Smoked Queso Dip in an airtight container in the fridge. It’ll keep for up to four days, and it’s just as satisfying the next day as a late-night snack or tasty lunch addition.
Freezing
If you’re planning ahead, you’ll be pleased to know this queso freezes beautifully. Transfer cooled dip into freezer-safe bags or containers, pressing out any air. It’ll last up to two months—just pop it in the fridge overnight to thaw before reheating.
Reheating
To bring back that creamy texture, gently reheat your Smoked Queso Dip on the stovetop over low heat or in short bursts in the microwave, stirring frequently. Add a splash of milk if needed to restore its signature smoothness.
FAQs
Can I make Smoked Queso Dip without a smoker?
Absolutely! Bake it in your oven at 250°F or use a slow cooker on low for 2–3 hours. While you might sacrifice a hint of smokiness, the flavors will still be fantastic and deeply comforting.
What type Appetizer, Snack
Both breakfast sausage and chorizo bring a savory, meaty backbone, but chorizo adds extra heat and depth. Opt for hot chorizo and some extra jalapeños if you want that spicy edge!
Can I make Smoked Queso Dip vegetarian?
Definitely! Just skip the sausage or chorizo, and consider swapping in plant-based sausage or some sautéed mushrooms for that satisfying texture without the meat.
Can I double the recipe for a larger crowd?
Yes, this recipe scales up easily. Just use a larger pan, make sure everything is well mixed, and expect to increase the cooking time slightly to ensure all that cheese gets evenly melted and smoky.
What are the best wood chips for smoking?
Mild woods like hickory, pecan, or apple add just the right amount of smoky flavor without overpowering the queso. Feel free to experiment to find your favorite!
Final Thoughts
Once you try this Smoked Queso Dip, you might just find yourself looking for excuses to make it again and again. Invite friends, gather your favorite dippers, and savor every warm and cheesy bite. Give it a try—you’ll earn your appetizer hero badge in no time!
Print
Smoked Queso Dip Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
This Smoked Queso Dip is a flavor-packed, creamy cheese dip with a hint of smokiness, perfect for parties and game day gatherings. Made with a blend of cheeses, spicy sausage, and aromatic seasonings, it’s a crowd-pleaser that disappears fast!
Ingredients
Cheese Mix:
- 1 pound Velveeta cheese, cubed
- 8 ounces pepper jack cheese, shredded
- 1 cup shredded cheddar cheese
Additional Ingredients:
- 1 pound breakfast sausage or chorizo, cooked and crumbled
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1–2 jalapeños, diced (optional for heat)
- 1/2 cup whole milk
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
Instructions
- Preheat the Smoker: Preheat the smoker to 250°F.
- Prepare the Dip: In a large cast iron skillet or disposable aluminum pan, combine the Velveeta, pepper jack, cheddar, cooked sausage, tomatoes with green chilies, onion, bell pepper, jalapeños (if using), milk, chili powder, and cumin.
- Smoke the Dip: Place the skillet in the smoker and cook for 1–1 1/2 hours, stirring every 20 minutes, until the cheese is fully melted and the mixture is smooth.
- Serve: Serve warm with tortilla chips, pretzels, or vegetable sticks.
Notes
- You can also make this dip indoors by baking at 250°F or using a slow cooker on low for 2–3 hours.
- For a spicier version, use hot chorizo and extra jalapeños.
- Leftovers can be reheated in the microwave or on the stovetop with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizer, Snack
- Method: Smoking
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 55 mg
