Introduction

Smoked queso dip is a decadent twist on a classic favorite, delivering a rich, smoky flavor that will impress any crowd. This recipe offers three easy variations using different cheeses and meats, perfect for tailgates, parties, or cozy nights in.

Smoked Queso Dip: Three Easy Variations Recipe - Recipe Image

Ingredients

8 oz White American Cheese
4 oz Pepper Jack Cheese
4 oz Habanero Cheese (seriously spicy!)
4 oz Chorizo Crumbles
1 tbsp Garlic (minced)
1/2 cup Whole Milk (or heavy cream)
8 oz Velveeta Cheese
6 oz Sausage Crumbles (tube style breakfast sausage)
5 oz Cream of Mushroom Soup (about 1/2 a can for a single recipe)
1/2 cup Pace Picante Medium Salsa
4 oz Pepper Jack Cheese
4 oz White American Cheese
10 oz Velveeta Cheese
4 oz Chorizo Crumbles
3 tbsp Rotel Tomatoes with Green Chilis
2 tbsp Garlic (minced)
2 tbsp Jalapeno (minced or finely diced)
2 tbsp White Onion (minced or finely diced)

Instructions

Step 1: Preheat your smoker or grill to medium-high heat, around 375°F, and set the smoke level to high for maximum smoky flavor in your queso.
Step 2: Cut all cheeses into ½-inch cubes to ensure even melting. For best results, bring them to room temperature before smoking.
Step 3: In a Dutch oven or disposable foil pan, layer the cheeses, meats, salsas, and vegetables evenly.
Step 4: Place the pan on the smoker or the side of the grill and cook for 1 to 2 hours, stirring every 20 minutes to blend the flavors and ensure even melting.
Step 5: If the queso becomes too thick or you prefer a creamier texture, stir in sour cream, milk, or heavy cream until you’ve reached your desired consistency.
Step 6: Serve warm with your favorite dippers such as tortilla chips, Fritos, or fresh vegetables for a delicious snack or appetizer.

Tips & Variations

Use different types of cheese to adjust the heat and creaminess, like swapping Habanero cheese for milder Monterey Jack if you prefer less spice.
For a vegetarian option, omit the meats and add extra vegetables like diced bell peppers or mushrooms.
Make sure to stir regularly to prevent the cheese from sticking and scorching on the sides of the pan.
Try adding a splash of beer or a dash of smoked paprika to enhance the smoky flavor even more.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat, stirring frequently to restore the creamy texture. You can also microwave in short intervals, stirring in between.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this queso dip without a smoker?

Yes, you can prepare the queso dip on a grill or even on the stovetop, though you will miss some of the smoky flavor. To mimic smoke, consider adding smoked paprika or liquid smoke in small amounts.

How spicy is this dip?

The heat level depends on the cheeses and jalapenos used. The habanero cheese adds a serious kick, but you can reduce spice by substituting milder cheeses or reducing jalapenos and chorizo amounts.