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Home » Recipes » Pellet Smoked

Smoked Queso Dip Recipes: Three Easy Variations to Make

Published: Oct 16, 2023 · Modified: Nov 22, 2024 by Tabetha Klein · This post may contain affiliate links · Leave a Comment

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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.

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!

Jump to:
  • Ingredients
  • Step-by-Step Instructions
  • Serving
  • Variations
  • Substitutions
  • Equipment
  • Smoker Tips
  • Storage
  • Top Tip
  • FAQ
  • Related
  • More Smoked Pairings
  • 📖 Recipe
  • Flavor Breakdown
  • 💬 Comments

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

man replacing foil on the bottom of a pellet smoker

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

Can I make this in advance?

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.

What wood chips should I use?

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.

What's the best way to keep my queso warm?

A small slow cooker or fondue pot set on low heat can keep your queso warm and dipable for hours.

Related

Looking for more appetizer recipes like this? Try these:

  • overhead view of a large charcuterie board with meats, cheese, fruit, and crackers.
    New Year's Eve Charcuterie Board & Wine Guide
  • Sriracha Aioli with a drizzle of sriracha on top
    Easy Sriracha Aioli Recipe
  • Crudite Board full of fresh raw vegetables
    Crudités vs. Charcuterie: Exploring the Ultimate Platter
  • Cilantro Lime Shrimp in a bowl with cilantro garnish
    Easy Cilantro Lime Shrimp Recipe for Tacos & More

More Smoked Pairings

These are a few of my favorite smoked dishes, tips, and tricks, to help you succeed at your next BBQ:

  • smoker asparagus on parchment paper with garlic slices
    Easy Smoked Asparagus with Garlic & Hot Honey
  • plater of smoked baked potatoes piled with butter, sour cream, green onions and bacon
    Smoked Baked Potatoes with Chipotle & Garlic Oil
  • smoked garlic cooking in a cast iron pot on a smoker with fresh thyme and red peper flakes
    Easy Smoked Garlic Recipe Using Peeled Cloves
  • Easy Smoked Chicken Thighs Recipe: Bone-In or Boneless

📖 Recipe

Chip being dipped into a pan of queso

Smoked Queso Dip Recipes: Three Easy Variations to Make

Not one, not two, but three mouth-watering Smoked Queso Dip Recipes that are sure to be the star of any gathering. Let's get cheesy!
1 rating (Click stars to rate)
Recipe by - Tabetha Klein
Print Recipe Pin Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Appetizer
Cuisine American
Servings 12 people
Calories 443 kcal

Equipment

  • Disposable Aluminum Pans
  • Rubber Spatula
  • Smoker

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

Calories: 443kcalCarbohydrates: 10gProtein: 27gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 95mgSodium: 1487mgPotassium: 425mgFiber: 2gSugar: 4gVitamin A: 1040IUVitamin C: 4mgCalcium: 828mgIron: 1mg
Keyword appetizer, dip, smoked
Tried this recipe?Mention @tabethas.table!

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My journey began at Le Cordon Bleu, where my love of cooking and subsequently teaching really baked in. This is me pouring out what I've learned over the years and sharing it with the world. We are so glad you're here and hope you find something delicious while you're at it.

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