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Hey there, lovely people! We're diving into not one, not two, but three mouth-watering and addictive Smoked Queso Dip Recipes that are sure to be the hit at your next backyard event.
Chef's note · Don't use your pretty white dish. Smoke stains, and cast iron is the only pan I'll put on the grate for this.
Whether it's game day, a cozy movie night, or just because-these dips have got you covered. Let's get cheesy! Looking for more ideas for your smoker? You can find all our favorite smoked recipes and pair ideas here as well!
Smoked Queso Dip at a Glance
The quick rundown for game day prep:
- Smoke time: 60-90 minutes at 225°F
- Best wood: hickory, pecan, or applewood
- Cheese base: Velveeta + Rotel for the classic, or Oaxaca for the upgrade
- 3 variations: Classic, Spicy Chorizo, and Loaded
- Make-ahead: assemble the night before, smoke before guests arrive
- Serves: 8-12 as an appetizer (easy to scale up)
Jump to:
Ingredients
We've listed the ingredients for each queso recipe separately. You can make just one of all three. Some of the queso ingredients are shared between the variations, making it really easy to make multiple recipe variations at once.
You can also experiment with your own recipe. Have fun, mix & match, be creative, and make something delicious!
Smoked Queso Blanco & Chorizo
- ½ lb White American Cheese
- 4 oz Pepper Jack Cheese
- 4 oz Habanero Cheese - Warning: Seriously Spicy!
- 4 oz Chorizo Crumbles
- 1 tablespoon Minced Garlic
- ½ Cup Whole Milk or Heavy Cream - plus a little extra for consistency adjustments at the end
Loaded Lockett Sausage Dip
- 8 oz Velveeta Cheese
- 6 oz Sausage Crumbles - Breakfast tube-style sausage works great
- ½ Can Cream of Mushroom Soup
- ½ Cup Pace Picante Medium Salsa
Smoked Three Cheese Spicy Queso
- 4 oz Pepper Jack Cheese
- 4 oz White American Cheese
- 10 oz Velveeta Cheese
- 4 oz Chorizo Crumbles
- 3 tablespoon Rotel Tomatoes with Green Chiles
- 2 tablespoon Minced Jalapeño - fresh or pickled
- 2 tablespoon White Onion - fresh
Step-by-Step Instructions
Step 1: Preheat to medium-high heat, around 375 degrees F. Set your smoke level to high so you can get the most smoke flavor in your queso possible.
Step 2: Cut all your cheeses into ½" cubes so they melt nice and evenly. Even better if you can bring them to room temperature.
Layer your cheeses, meat, salsas, and veggies in your Dutch oven or disposable foil pan.
Step 3: Place the pan on the smoker (or indirect side of the grill) and cook for 1-2 hours. Stir every 20 minutes to help distribute ingredients and incorporate more smoke flavor.
Step 4: If your queso is too thick or you want to add extra creaminess, stir in some sour cream, milk, or heavy cream until you reach your desired consistency.
Hint: Depending on how thick your salsa is, the humidity, how hot your smoker is running, etc. you may find your smoked queso is thicker than you'd prefer.
Step 5: Serve warm and enjoy with your favorite dippers.
Serving
When it comes to serving your smoked queso, maintaining that ooey-gooey texture is key. Here are some of our go-to warming solutions...
- Straight from the Smoker: If you're hosting outdoors or near your smoking setup, consider serving the queso straight from the smoker. Just make sure to lower the heat to a "keep warm" setting.
- Crockpot or Fondue Pot: Transferring your queso to a crockpot or fondue pot set on low heat is a fantastic way to keep it warm for hours. This is especially useful for indoor gatherings or if you're serving multiple dishes.
- Warming Tray: A warming tray can also do the trick. Place your serving dish on a warming tray set to low heat to keep the queso at the perfect temperature.
Top Dipping Choices
- Tortilla Chips: The classic and for good reason! The crunch and saltiness of tortilla chips make them the perfect companion for any type of queso.
- Fritos: Their unique texture and corn flavor add a different kind of crunch that pairs amazingly well with the smoky, cheesy goodness of the queso.
- Fresh Veggies: For a lighter and crunchier option, fresh veggies like bell peppers and carrots offer a refreshing contrast to the rich, gooey queso.
Variations
- Hotter Peppers: If you're a fan of heat, consider adding some minced jalapeño or scotch bonnets.
- Liquid Smoke: I generally don't recommend using it, but feel free if you want to add an extra smoky boost.
- Go Veggie: Substitute the chorizo and sausage with a plant-based alternative or simply load up on extra veggies like bell pepper and green onions.
- More Cheese, Please: Feel like indulging? Add some gouda or cheddar cheese for an extra layer of cheesy goodness.
Substitutions
Life happens, and sometimes you just can't find every ingredient on your list. No worries! Here are some easy swaps to keep your queso game strong.
- White American Cheese: Can be substituted with Monterey Jack.
- Pepper Jack Cheese: If you're not a fan of the heat, try using regular Colby Jack cheese, less spicy but still gives a good flavor variation.
- Velveeta Cheese: For a less processed option, you can use a blend of cheddar and cream cheese, although it won't be as gooey.
- Chorizo Crumbles: Ground beef for anyone who is shying away from pork or breakfast sausage if you can't find chorizo, or need something less spicy.
Equipment
- Disposable Aluminum Pan: We used a 9" X 5" Disposable Aluminum Pan for easier cleanup. Bonus, they come with lids!
- Dutch Oven: Optional - If you don't want to use disposable a small Dutch oven is perfect for this recipe!
- Heat-resistant gloves: or oven mitts to remove your dip from the smoker
- Airtight container: for storing leftover queso dip
Smoker Tips
Pellet Smoker
- Why Use It: This is what we use and we love it. A pellet smoker offers precise temperature control and is perfect for those who want a "set it and forget it" experience.
- Setting: Make sure to set it to high smoke for the best infusion of that smoky flavor into your queso.
Standard Smoker
- Why Use It: Standard smokers are great for those who enjoy the hands-on experience of managing the heat and smoke levels.
- Wood Chips: Opt for wood chips that complement the flavors of your queso, like applewood or hickory.
Charcoal Grill
- Why Use It: Don't have a smoker? No worries! A charcoal grill can also get the job done.
- Wood Chips: Just like with the standard smoker, adding wood chips will give your queso that delicious smoky flavor.
Storage
- Airtight Container: An airtight container will help keep your smoked queso dip fresh and prevent it from drying out.
- How Long: Stored properly, your queso can last up to 3-4 days in the fridge.
- Can You Freeze It: Yes, you can! Just make sure to use a freezer-safe container.
- Reheating: To enjoy it again, thaw in the fridge overnight and reheat on the stove over medium heat, stirring occasionally until your instant-read thermometer hits 165 degrees.
Top Tip
Stir, Stir, Stir: Stirring occasionally while the queso is smoking ensures even melting and helps incorporate all the flavors.
Don't Use Your Pretty Cookware: Smokers leave a residue on your cookware. Don't use your pretty white dishes for this unless you want to be scrubbing smoke off later.
Top Off the Hopper: Before you start smoking, make sure to top off the hopper with your favorite pellets. Running out and then adding more can cause the auger system to malfunction, leading to a potential fire hazard. Always keep an eye on the pellet levels to ensure a smooth and safe smoking experience.
FAQ
You can prepare the queso a day in advance and store it in an airtight container in the fridge. When you're ready to serve, simply reheat it on the stove over medium heat, stirring occasionally to maintain that creamy texture.
We recommend something more robust like hickory or mesquite. The queso has a big flavor on its own and it needs a strong woof flavor to stand out.
A small slow cooker or fondue pot set on low heat can keep your queso warm and dipable for hours.
About 1.5 to 2 hours at 225°F. The cheese needs time to melt slowly and absorb smoke flavor. Stir every 20-30 minutes to prevent the bottom from scorching and to redistribute the heat. Don't rush it - low and slow gives you that signature smoke flavor.
A combination works best. Velveeta gives you that classic smooth, scoopable texture and never gets grainy. Adding shredded Monterey Jack or Pepper Jack adds real cheese flavor. Cream cheese makes it extra creamy. For sharpness, a bit of cheddar. Avoid pre-shredded bagged cheese - anti-caking agents prevent smooth melting.
Yes - Traegers and other pellet grills are perfect for smoked queso. Set the temperature to 225°F and use a hickory, mesquite, or apple wood pellet for flavor. Use a disposable aluminum pan or cast iron skillet so cleanup is easy. Stir every 20-30 minutes for even melting.
Related
Looking for more appetizer recipes like this? Try these:
More Smoked Pairings
These are a few of my favorite smoked dishes, tips, and tricks, to help you succeed at your next BBQ:
Building the whole spread? Grab The Game Day Playbook - my free 6-page game day printable with a snack draft board, feed-a-crowd quantities, and a kickoff countdown so everything lands hot at once. This queso is a first-round pick.
📖 Recipe
Smoked Queso Dip Recipes: Three Easy Variations to Make
Ingredients
Smoked Queso Blanco & Chorizo
- 8 oz White American Cheese
- 4 oz Pepper Jack Cheese
- 4 oz Habanero Cheese - seriously spicy!
- 4 oz Chorizo Crumbles
- 1 tablespoon Garlic - minced
- ½ cup Whole Milk - or heavy cream
Loaded Lockett Dip
- 8 oz Velveeta Cheese
- 6 oz Sausage Crumbles - tube style breakfast sausage
- 5 oz Cream of Mushroom Soup - ½ a can if using single recipe
- ½ cup Pace Picante Medium Salsa
Smoked Three Cheese Spicy Queso
- 4 oz Pepper Jack Cheese
- 4 oz White American Cheese
- 10 oz Velveeta
- 4 oz Chorizo Crumbles
- 3 tablespoon Rotel Tomatoes with Green Chilis
- 2 tablespoon Garlic - minced
- 2 tablespoon Jalapeno - minced or finely diced
- 2 tablespoon White Onion - minced or finely diced
Instructions
- Preheat to medium-high heat, around 375 degrees F. Set your smoke level to high so you can get the most smoke flavor in your queso possible.
- Cut all your cheeses into ½" cubes so they melt nice and evenly. Even better if you can bring them to room temperature.
- Layer your cheeses, meat, salsas, and veggies in your Dutch oven or disposable foil pan.
- Place the pan on the smoker (or side of the grill) and cook for 1-2 hours. Stirring every 20 minutes to help incorporate evenly.
- If your queso is too thick or you'd like to add extra creaminess, stir in some sour cream, milk, or heavy cream until you reach your desired consistency.
- Serve with your favorite dippers like tortilla chips, frittos, or fresh veggies.
Notes
Flavor Breakdown
Queso Blanco & Chorizo
- Flavor Profile: Creamy and spicy with a smoky undertone. The habanero cheese adds a kick, while the chorizo brings in a rich, meaty flavor.
Loaded Dip
- Flavor Profile: A comforting blend of gooey, savory, and tangy, thanks to the Velveeta, sausage, and salsa.
Smoked Three Cheese Spicy Queso
- Flavor Profile: A harmonious medley of creamy, spicy, and smoky. The Rotel adds a touch of acidity that balances out the richness of the cheeses.
Helpful Hints
- Stirring is Key: Don't forget to stir your queso occasionally while it's smoking. This ensures even melting and helps all the flavors meld together.
- Watch the Heat: If you're using a charcoal grill or standard smoker, keep an eye on the temperature to make sure it stays at medium heat for optimal smoking.
Nutrition
Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.
find all my smokes in one place in my complete pellet smoker recipes guide - temps, wood pairings, and every smoke in one place.
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