Prepare to impress your guests with this irresistible smoked queso dip. Not only is it incredibly easy to make, but the result is a melty, cheesy masterpiece that rivals what you’d find in a high-end restaurant. Get ready to please the crowd with this crowd-pleasing appetizer!
What is Queso Dip?
Queso, the Spanish word for cheese, perfectly describes this delectable dip. Packed with flavorful ingredients such as savory sausage, gooey cheese, and spicy jalapeños, this appetizer is a true indulgence for cheese lovers. Prepare to satisfy your taste buds with this irresistible melty cheese dip.
Infusing the queso dip with rich, smoky flavors by cooking it in a smoker takes this appetizer to a whole new level of irresistibility. The result is a tantalizing combination of flavors that will have everyone coming back for more. Prepare to be blown away by the incredible taste of this smoked queso dip.
Smoked queso dip ingredients
For this recipe, you’ll only need a handful of ingredients, and the best part is that it’s highly customizable to suit your preferences.
Sausage: We recommend using hot Jimmy Dean’s sausage for a spicy kick. However, if you prefer a milder queso, opt for the mild version.
Cream cheese: It aids in achieving a smooth, creamy texture and adds a delightful tang to the dip.
Cheese: A combination of cheddar and pepper jack cheese works wonderfully. Monterrey cheese is another excellent choice. Essentially, any type of cheese that melts well will do.
Rotel: We suggest using the mild classic green chilis and tomato blend for a balanced flavor.
Velveeta: The original recipe calls for Velveeta, which helps maintain the queso dip’s consistency and prevents it from solidifying quickly when cooling down.
Jalapeno: This spicy pepper adds a zesty kick to the queso. Adjust the amount to your liking, depending on your tolerance for heat.
Cilantro: This herb imparts a delightful savory flavor. However, if cilantro isn’t your preference, feel free to omit it from the recipe.
How to make smoked queso dip
This recipe is incredibly easy and requires minimal preparation. The majority of the work involves chopping the ingredients, while the rest is mostly hands-off.
To begin, prepare the sausage by browning it in a skillet until it’s fully cooked.
While the sausage is cooking, grate the cheese. Using freshly grated cheese from a block yields better-melting results, so I highly recommend grating your cheese.
Dice the jalapeños, chop the cilantro (if using), and cut the Velveeta into 1-inch chunks.
While your smoker is in the preheat cycle, arrange the queso ingredients in an aluminum pan.
Smoke the ingredients at 225 degrees Fahrenheit for 2 hours until the cheeses are melted and creamy. Then, add a splash of milk (approximately 1 cup) and mix well until you achieve the desired consistency.
Tips to make Smoked Queso Dip
Feel free to use your preferred sausage or ground beef for this recipe. In the case of ground beef, make sure to season it to your liking.
Since this dip tends to solidify at room temperature, it’s crucial to keep it warm when serving. If you have a crockpot available, transfer the smoked dip into it and set it to a warm setting to maintain the ideal temperature.
What to serve with queso
This dip pairs wonderfully with tortilla chips, especially the ones shaped like tiny cups, reminiscent of the ones served in restaurants.
To ensure your chip holds up to the hearty dip, choose a sturdy tortilla chip. Thicker chips are less likely to break under the weight of the dip.
For a delightful variation, you can create nachos by pouring the dip over a bed of tortilla chips and topping it with guacamole and sour cream for an indulgent treat.
Nutrition of Smoked Queso Dip
- Calories: 544kcal
- Carbohydrates: 12g
- Protein: 31g
- Fat: 41g
- Saturated Fat: 22g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 11g
- Trans Fat: 0.1g
- Cholesterol: 125mg
- Sodium: 1556mg
- Potassium: 487mg
- Fiber: 1g
- Sugar: 8g
- Vitamin A: 1448IU
- Vitamin C: 6mg
- Calcium: 724mg
- Iron: 1mg