This summer, I decided to invest in a smoker, and it has truly made my cooking experience so much better. One of the standout dishes I’ve tried is a smoky queso dip that’s perfect for any gathering. This dip is a great addition to any nacho buffet or to pair with a Buffalo Chicken Caesar Salad. Using a smoker gives the queso a rich flavor that’s hard to achieve otherwise. It’s the kind of dish that makes you want to smoke more foods and truly enhances your life.

Smoked Queso Dip Recipe

This creamy and loaded dip is made with Velveeta cheese, cheddar, and Rotel, creating a crowd-pleasing appetizer that’s sure to be a hit. The smoky flavor is infused into the cheese, resulting in a melty and amp-ed up version of the basic queso. It’s perfect for game day, camping, or any holiday bash. Serve it with crispy tortilla chips or crackers to really bring out the restaurant quality taste. With little prep required, this dip delivers amazing results every time. Just set it up in the smoker and watch it become the star of your next gathering.

What is Queso Dip?

If you’ve ever wondered what makes queso so special, it’s all in the cheese. In Spanish, “queso” means cheese, and this dip takes it to the next level. It’s a melty, gooey appetizer that everyone loves. What makes it truly stand out is the rich flavor that comes from adding meaty ingredients like halal sausage. But don’t forget the jalapeño—it gives the dip just the right amount of kick.

Cooking this queso in a smoker is a game changer. The smoke adds an extra layer of depth to the taste, making this dish absolutely irresistible. It’s the kind of recipe that keeps people coming back for more. When I first tried smoked queso, it quickly became my go-to for gatherings. The creamy texture combined with the smoky undertones and a hint of spice makes it a crowd favorite every time.

Why I Love This Recipe

This smokey and cheesy dip is a real treat and one of my favorite appetizers to make. The recipe is so quick and easy—you just prep a few simple ingredients, toss them together, and let the smoker handle the rest. It’s great because you don’t have to do much heavy lifting, making it the perfect dish to whip up for any occasion. Whether it’s a game day with friends or a festive holiday party, this dip is always a crowd-pleaser. The smoky flavor blends beautifully with the cheese, creating a delicious experience that everyone will love.

Ingredients:

• 8 oz cheddar cheese, shredded
• 8 oz pepper jack cheese, shredded
• 20 oz Velveeta cheese, cubed
• 8 oz cream cheese, cubed
• 1/4 cup heavy cream
• 2 (10 oz) cans Rotel, drained
• 2 jalapeños, seeded and diced
• 12 oz cooked chorizo sausage, finely chopped
• 1/2 yellow onion, finely diced
• 1 tbsp minced garlic
• 1 tbsp chili powder
• 1 1/2 tsp ground cumin
• 1/2 bunch fresh cilantro, chopped (optional)
• 1 cup milk (optional for thinning)
• Tortilla chips for serving

Substitutions:

• Cheese: You can use any combination of cheese you like, such as substituting pepper jack with Monterey Jack if you prefer less spice.
• Milk: Evaporated milk or heavy cream can be used to thin the dip if necessary.

Method:

Preheat Smoker:

• Set your smoker to 225°F (107°C). Prepare wood chips or pellets according to your smoker’s instructions for a rich smoky flavor.

Prepare Ingredients:

• In a large cast iron skillet or disposable foil pan, layer the cubed Velveeta cheese, shredded cheddar cheese, shredded pepper jack cheese, and cubed cream cheese.

Add Liquid:

• Pour the heavy cream over the cheeses to help them melt smoothly.

Add Flavorings:

• Sprinkle the drained Rotel, diced jalapeños, cooked chorizo sausage, minced garlic, diced yellow onion, chili powder, and ground cumin evenly over the cheeses.

First Smoke:

• Place the pan in the smoker and smoke for 30 minutes, allowing the cheeses to begin melting and the flavors to blend.

Stir and Continue Smoking:

• Stir the mixture well using a wooden spoon to combine all ingredients. If needed, add milk to achieve the desired consistency. Continue smoking for another 30 minutes to an hour, stirring every 15 minutes, until the cheeses are fully melted and the dip is smooth.

Add Cilantro:

• Remove from the smoker and stir in the chopped cilantro if desired.

Serve:

• Serve hot with tortilla chips and enjoy immediately. If the dip starts to harden, you can keep it warm in a slow cooker on the “warm” setting.

Additional Info About Smoked Queso Dip Recipe.

Here is some additional information that you may have to know about Smoked Queso Dip Recipe.

Health Benefits:

• Protein: The cheese and chorizo provide a good source of protein, which is essential for muscle repair and growth.
• Calcium: Cheese is a great source of calcium, which is important for maintaining healthy bones and teeth.
• Capsaicin: Jalapeños contain capsaicin, which has been shown to have metabolism-boosting properties and anti-inflammatory effects.

Notes:

• Keep the dip warm in a slow cooker to maintain a smooth, dippable consistency.
• For a milder dip, reduce the amount of jalapeños or remove the seeds.
• If you prefer a thinner consistency, gradually add milk until desired consistency is reached.

Nutrition (Per Serving):

• Calories: ~350 kcal
• Protein: 20g
• Fat: ~25g
• Carbohydrates: 12g

Equipment Needed:

• Smoker
• Cast iron skillet or disposable foil pan
• Wooden spoon
• Cheese grater

Serving Suggestions

When serving smoked queso dip, it’s all about picking the right companions to make the experience even better. At some restaurants, they use bold chex mix shaped like tiny cups which are perfect for scooping up this rich and creamy dip. These mixes are usually sturdy enough to handle the heavy queso without breaking. If you’re making this at home, go for those same bold chex mix cups, or you can pour the dip over tortilla chips to create a delicious plate of nachos. Just imagine those chips loaded with layers of creamy queso, guacamole, and a dollop of sour cream on top.

To elevate your snack time, pair this with a refreshing drink. Something like a huckleberry lemonade or a cold beverage would go wonderfully.

Can I make this in the oven?

Absolutely! If you don’t have a smoker, you can still enjoy this delicious queso dip by making it in the oven. I’ve done it before, and it turns out great every time. Just follow the same directions you would use for the smoker, but instead, preheat your oven to 375 degrees. Then, cook the queso for about 30-40 minutes. To get that perfect creamy texture, make sure to stir the dip when there are about 10 minutes left on the timer. If you love that rich smoky flavor but don’t have a smoker, a small touch of liquid smoke can make a big difference. It’s a simple addition that brings out that deep, smoky taste we all love without feeling like you had to sacrifice anything in the process.

Recipe Tips and Tricks

When making this smoked queso dip recipe, it’s important to get the right balance for the perfect texture and taste. First, make sure your main ingredients are browned and chopped finely, as this helps to release the flavor and keeps excess grease out of the dip. If you want a thicker texture, go easy on the liquid, but for a thinner dip, add some evaporated milk little by little until you reach your desired consistency. Always use freshly shredded cheese instead of pre-shredded ones. Pre-shredded cheese is often coated with cellulose, which can affect how well it melts. Using a cheese grater to shred your cheese ensures a smoother, creamier dip.

While the dip is in the smoker, give it a good stir every now and then to keep it from sticking to the sides or getting too solidified at the bottom. Once it’s done, transfer the dip to a slow cooker or crockpot set on a warm setting to keep it nice and warm. If you like a bit of heat, throw in some jalapenos for an extra kick, but you can always swap them out with milder replacements if you prefer a less spicy version. If you’re looking to boost that smoky flavor, try using smoked cheeses for an added depth.

Remember, the key to the best queso dip is to season it well and to keep an eye on the ingredients throughout the cooking process.

Recipe Variations

Crafting the perfect smoked queso dip involves using a variety of cheeses for a rich and flavorful experience. Start with Velveeta for that creamy base and add some pepper jack, cheddar, and gouda to enhance the taste. If you like a bit of heat, include some Monterey jack and smoked cheese for a deeper smoky flavor. For an even creamier texture, throw in a block of cream cheese—it’s a match made in dip heaven. Instead of canned tomatoes, I prefer diced tomatoes like Roma or grape tomatoes for a fresh bite.

You can replace the meat with smoked turkey or chicken to make it more inclusive. Adding Rotel from cans gives it an extra kick, and don’t forget to stick to the freshest ingredients for the best results.

For an added twist, use a few tablespoons of your favorite seasoning blend to really take this dish up a notch. This little addition will have folks talking about your dip for days. Plus, using leftover cheese like mozzarella or provolone adds a unique texture to the mix. The key is to make sure it’s extra cheesy with that gooey melting factor that everyone loves. The queso variations are endless, so you can really make it your own. Whether you’re making it for a party or just a casual get-together, this dip works wonders. Remember, food is best enjoyed with those who care about quality and flavor, so share this tasty creation with your favorite fans!

Can I Freeze Smoked Queso?

It’s best not to freeze smoked queso dip. The cheeses and cream don’t freeze well and can change in texture. This delicious dip is perfectly fresh, so it’s rarely leftover anyway! Enjoy it warm for the best flavor.

What Is Queso Dip Made Of?

Queso dip combines cheese, milk, and butter for a creamy base. Heat them in a saucepan over low heat, then add green chilies, cumin, garlic powder, onion powder, and a touch of cayenne pepper for flavor. Stir until smooth, and thin with more milk if it’s too thick. This simple mix creates a tasty dip perfect for gatherings.

Is Queso a Sauce or Dip?

Queso means “cheese” in Spanish, but in food, it usually refers to a melted cheese dip. It’s popular as a snack or appetizer in Tex-Mex and Mexican cuisines. A smoked queso dip adds a rich, smoky flavor, perfect with tortilla chips or nachos.