This post contains Affiliate Links. Read my full disclosure for more info.
Melty, cheesy, goodness — is there anything better than smoked queso dip? I didn’t think so until I experimented with a BBQ and decided to try a trend I saw: homemade Queso on the smoker.
Smokey, melty, cheesy goodness? Consider me hooked.
This smoked queso dip saves you the hassle of finding smoked cheese in the grocery store, this queso dip is easy to put together, and is extremely versatile — the possibilities are endless.
How to Make Smoked Queso Dip
When I said making this dish is easy, I wasn’t lying. Grab a disposable (or a reusable pan like a cast-iron skillet, just ensure you don’t mind throwing it in the smoker) 9×13 pan and preheat your smoker to 250°F.
My most basic Smoked queso has the following ingredients:
- One (2lb) block of Velveeta cheese
- Smoked gouda
- Cooked spicy sausage
- Pickled jalapenos
- Two cans of Rotel tomatoes
Next, add your ingredients to the pan.
Place the wood — I recommend hickory wood for this queso — and the pan in your smoker for two hours. Be sure to stir the queso halfway through.
Once all the cheese is melted, remove the queso from the smoker, and it’s ready to serve.
What Can I Add to this Queso Recipe?
The add-ins for this smoked queso recipe truly are endless. If I’m feeling spicier queso, I’ll add in:
- Fresh jalapenos
- Canned green chiles
- Spicy chili beans
- Salsa or pico
- Cayenne pepper
If I’m looking to please a crowd and tone down the spice and want heartier queso, I’ll add in things like:
- Ground beef or no bean chili
- Leftover smoked brisket
- Additional non-processed cheeses like pepper jack, Monterey jack, or sharp cheddar
- Fresh cilantro
Tips and Tricks to Making Smoked Queso
- Switch out your wood chips for pecan chips and enjoy the different flavors
- Consider using Velveeta’s queso Blanco cheese
- If you’re feeling frisky, consider using different types of meat — ground turkey, chicken, any ground meat will give your smoked queso recipe unique.
What Cheese Should I Use if I Don’t Want to Use Processed Cheeses for the Smoked Queso?
If you’re not a fan of processed cheese or don’t have any on hand, you can use any cheese that you like, the key is to have some sort of liquid thinner. I recommend using one of the following:
- Chicken Stock
- Half and half
- Heavy whipping cream; or
- Cream of mushroom/chicken/jalapeno soup
If you choose to use non-processed cheese, do not buy pre-shredded cheese.
These cheeses are coated with anti-caking agents and starches to prevent the cheese from clumping together, but this will affect the quality of the dip and prevent the cheese from melting properly.
Instead, buy the blocks of cheese and a box grater — you won’t regret taking the additional five minutes to grate your own cheese.
What Should I Serve this Queso Recipe With?
Is there anything smoked queso doesn’t taste good on?
Tortilla chips, sourdough bread, celery sticks, and carrot sticks are all great options to serve this smoked queso dip with at your next backyard get-together. It also pairs well with my smoked chicken wings or grilled chicken wings!
Smoked Queso Dip Recipe
- Smoker (Weber, Traeger, Pit Boss, etc)
- 2 pounds Velveeta cheese cubed
- 1 pound of sausage spicy breakfast blend or chorizo, OR a combination of the two
- 8 ounces Mexican cheese blend shredded
- 1 onion diced
- 2 cans diced tomatoes and green chiles drained
- 1 tablespoon taco seasoning
- 2 tablespoons minced garlic
- ⅓ cup heavy cream
- Preheat smoker to 230 degrees F
- In a medium skillet, over medium heat on stove top, brown the sausage and diced onion, drain any grease, if necessary.
- Add the cubed Velveeta cheese to an aluminum foil pan
- Add the browned sausage and onions on top of the Velveeta cheese along with the remaining ingredients
- Stir carefully to combine ingredients
- Place the pan on the smoker and cook for 30 to 40 minutes stirring every 10 minutes
- Serve immediately with your favorite chips and vegetables for dipping