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
Scale
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
