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Smoked Queso Dip

2 hours Cook
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Smoked Queso Dip

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

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.

Smoked Queso Dip

Smoked Queso Dip

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


Stay tuned to our website for updates on simple and high-quality home cooking methods just like the experts! Let us know what kind of recipes you’re looking for by leaving a comment below this article!

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Smoked Queso Dip

Smoked Queso Dip

Prepare to delight your guests with this irresistible smoked queso dip. It's a melty cheese appetizer that is sure to please the crowd, and the best part is that it requires minimal preparation. The end result is a dip with restaurant-quality flavors that will leave everyone craving for more.
prep time
15 min
cooking time
2 hours
total time
2 hours 15 min


  • 1 Wood Pellet Smoker


  • 1 Lb Sausage Jimmy Dean

  • 20 oz Velveeta cheese cubed

  • 8 oz Sharp cheddar about 2 cups shredded

  • 8 oz Pepper jack about 2 cups shredded

  • 8 oz Cream cheese cubed

  • 10 oz Rotel diced tomatoes 1 can

  • ½ Yellow onion finely diced

  • 3 Green onions finely chopped

  • 1 Jalapeno diced

  • ½ bunch Cilantro finely chopped

  • 1 cup Milk

  • Tortilla chips for serving


In a skillet cook the sausage until browned and set aside
Prep the herbs, dice the Velveeta and cream cheese and shred the cheeses. 20 oz Velveeta cheese,8 oz Sharp cheddar,8 oz Pepper jack,8 oz Cream cheese,10 oz Rotel diced tomatoes,½ Yellow onion,3 Green onions,1 Jalapeno,½ bunch Cilantro
Heat the smoker to 225 using your favorite wood pallets. We used cherry smoke.
Add the ingredients to an aluminum pan and set on the smoker
Smoke for about 2 hours until the cheeses are fully melted.
After 2 hours, stir well and add milk as needed to thin it out to your desired consistency. 1 cup Milk
Serve warm with tortilla chips. Tortilla chips for serving
242 posts

About author
As the founder and chief editor of Scills Grill, I'm a self-proclaimed BBQ nut. I love cooking outdoors over live fire and smoke, no matter the weather. I use various grills, smokers, and wood-fired ovens to produce epic food. Peter Cobbetts is the president and founder of Scills Grill, with over 15 years' experience in barbecue. He's an exceptional pitmaster and grill expert who specializes in smoking briskets, pork shoulders - using charcoal, wood or propane grills/smokers - as well as reviewing kitchen appliances such as grills, smokers etc., having tried out almost every model available on the market.
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