Smoked Queso Dip

Silky smooth cheese dip with a kick! This easy Smoked Queso Dip is amazing with so much flavor. It has three types of cheese, ground sausage, salsa and more. That smokey flavor takes it over the top. Grab your chips and dig in!

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We love a good queso dip around here and this Smoked Queso Dip might just be my favorite.

It’s perfect for backyard party, tailgating or having a party. We love it with smoked pork tacos! Sometimes I make it simply because I secretly love to dip a Blackstone crunchwrap in it!

You know what? I think it’s even better the next day! That’s right, the smoke flavor really comes out in the leftovers, so make it ahead of time and warm it in a Crock Pot when you have the party.

Why You’ll Love this Smoked Queso!

• Super easy ingredients that you can keep on hand.
• Thick, cheesy and full of flavor.
• Perfect for parties, tailgating and more.
• You can make it ahead of time and keep it warm in a crock pot or reheat in the crock pot.

Ingredients for Smoked Queso

• Pork sausage – You could also use ground beef or Chorizo.
• Garlic – Jarred or minced works great.
• Pepper jack cheese – The perfect kick for this dip. If you want a milder cheese dip use Monterey Jack instead.
• Mable jack cheese – So creamy and delicious.
• Velveeta – Adds a ton of cheesy, melty texture.
• Salsa – We recommend a thick salsa, but your favorite will do just fine!
• Onion – Either yellow or white is fine for this recipe.
• Rotel – Canned tomatoes with green chiles, use mild, regular or whatever your taste buds want for spice level. We used a mild.
• Cream of mushroom soup – Can use cream of chicken if you need too.
• Cream cheese – Makes it nice and creamy.
• Taco seasoning – Homemade or a packet work perfect. We like the reduced sodium packed.

How to Make Smoked Queso

1. Preheat smoker to 250 degrees F according manufacturers directions.
2. In a non-stick skillet brown ground sausage over medium heat until cooked through. Drain off grease.
3. Add all the ingredients to a disposable 9×13” aluminum pan. Place on preheated smoker. Smoke for 1 1/2 hours or until the cheese if fully melted, stirring 2-3 times while cooking.
4. Serve immediately with tortilla chips.

What Wood Chips Should I use to Smoke Queso?

We recommend using a strong wood like hickory, mesquite or oak. It doesn’t smoke very long so we like a stronger flavor.

What if My Queso is to thick?

If you’d like a thinner queso just stir in a little milk to thin it out. Start with a couple of tablespoons and adjust to get your desired consistency.

How to Store Leftover Queso

Leftovers should be stored in an airtight container in the refrigerator. They will last 3-4 days.

How do I reheat leftover Queso?

The fastest way is to add it to a microwave safe bowl reheat it in 30 seconds increments, stirring after each, until warmed through.

You can also reheat it in a saucepan over medium heat until warmed through.

It might be thicker, if so, just add a little bit of milk to thin it out.

What if I don’t have a Smoker?

You can easily make this in the the oven. Just add it to the pan and bake it at 300 degrees Fahrenheit for an hour, stirring occasionally, or until melted through.

Another option is to add ingredients to the crock pot and cook on low for 2-3 hours. stirring occasionally, or until melted and warmed through.

Dipper Ideas!

• Tortilla Chips
• Potato Chips
• Pretzel Chips
• Fresh Vegetables
• Crackers
• Pork Rinds
• Bread
• Pita Chips

More Smoked Appetizers!

• Everything is better with bacon like these Smoked Armadillo Eggs!
• After you have these Smoked Deviled Eggs you’ll be making them for more than Easter!
• You aren’t watching the game right unless you have these Smoked Potato Skins!
• This Smoked Salsa is insanely good and so easy to make.

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5 from 5 votes

Smoked Queso Dip

Smooth, creamy cheese dip with ground sausage and a kick! This Smoked Queso is the perfect party appetizer.

Prep:15 minutes mins

Cook:1 hour hr 45 minutes mins

Total:2 hours hrs

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Ingredients

• ▢ 1 pound pork sausage
• ▢ 1 Tablespoon minced garlic
• ▢ 8 ounces pepper jack cheese cubed
• ▢ 8 ounces marble jack cheese cubed
• ▢ 32 ounces Velveeta cubed
• ▢ 1 cup salsa
• ▢ ½ medium onion diced
• ▢ 10 ounces rotel
• ▢ 10.5 ounces cream of mushroom soup
• ▢ 2 ounces cream cheese cubed
• ▢ 1 ounces taco seasoning

Instructions

• Preheat smoker to 250 degrees Fahrenheit according manufacturers directions.
• In a non-stick skillet brown ground sausage over medium heat until cooked through. Drain off grease.
• Add all the ingredients to a disposable 9×13'' aluminum pan. Place on preheated smoker. Smoke for 1 ½ hours or until the cheese if fully melted, stirring 2-3 times while cooking.
• Serve immediately with tortilla chips.

Nutrition Information

Calories: 359kcal (18%), Carbohydrates: 11g (4%), Protein: 24g (48%), Fat: 24g (37%), Saturated Fat: 13g (81%), Cholesterol: 77mg (26%), Sodium: 1636mg (71%), Potassium: 404mg (12%), Fiber: 1g (4%), Sugar: 7g (8%), Vitamin A: 1135IU (23%), Vitamin C: 4mg (5%), Calcium: 553mg (55%), Iron: 1mg (6%)

© Gimme Some Grilling ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.