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!

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.

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.

Ingredients Needed

• Pork sausage
• Garlic
• Pepper jack cheese cubed
• Mable jack cheese cubed
• Velveeta cubed
• Salsa
• Onion
• Rotel
• Cream of mushroom soup
• Cream cheese
• Taco seasoning

Steps to Prepare

• Preheat smoker to 250 degrees F 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 1/2 hours or until the cheese if fully melted, stirring 2-3 times while cooking.
• Serve immediately with tortilla chips.

Tips & Tricks

• If you prefer to use ground beef instead of sausage you can substitute it. Chorizo would also be another great option.
• We recommend a mild wood chip like hickory, oak or pecan wood chips. A competition blend would also be great.
• No smoker? Prep grill for indirect heat and grill over indirect at 250 degrees F for 1 1/2 hours until cheese is melted.
• This dip develops a film on it while smoking or as it is cooling. Just stir it and it will melt into the dip again.
• If serving it over a period of time at party keep it warm in a Crock Pot.
• The queso will look really brown on top before each stirring from the smoke. Stir and incorporate the film into the dip, It will melt right in and incorporate the smoked flavor.
• Leftovers should be stored in an airtight container in the refrigerator. They will last 3-4 days.

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!

If you have a moment, please comment below leaving a 5-star rating if you try this recipe, that would make my day!

Tag me on Instagram when you make this @gimmesomegrilling or #gimmesomegrilling – love to see your delicious eats!!

Smoked Queso Dip

Julie Evink

Smooth, creamy cheese dip with ground sausage and a kick!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 1 hr 45 mins

Total Time 2 hrs

Course Appetizer

Cuisine American

Servings 16

Calories 359 kcal

Ingredients

  

1x2x3x

• 1 lb pork sausage
• 1 Tbsp minced garlic
• 8 oz pepper jack cheese cubed
• 8 oz marble jack cheese cubed
• 32 oz velveeta cubed
• 1 c. salsa
• 1/2 medium onion diced
• 10 oz can rotel
• 10.5 oz cream of mushroom soup
• 2 oz cream cheese cubed
• 1 oz taco seasoning

Instructions

 

• Preheat smoker to 250 degrees F 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 1/2 hours or until the cheese if fully melted, stirring 2-3 times while cooking.
• Serve immediately with tortilla chips.

Nutrition

Calories: 359kcalCarbohydrates: 11gProtein: 24gFat: 24gSaturated Fat: 13gCholesterol: 77mgSodium: 1636mgPotassium: 404mgFiber: 1gSugar: 7gVitamin A: 1135IUVitamin C: 4mgCalcium: 553mgIron: 1mg

Tried this recipe?Let us know how it was!