A dip that is perfect for game day, parties, celebrations or any type of gathering is a Smoked Queso Dip. It is melty, creamy and cheesy, with ground sausage and infused with smoke from the grill. Any wood pellet or wood chips will enhance the Queso by giving it a smoky flavor.
This Smoked Queso Dip is super easy to make, it tastes great with all types of things such as chips, crusty bread and even vegetables.
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.
My hubby loves adding this to his burgers. Our whole family loves this Queso Dip and almost refuse to eat any other dip.
Frequently Asked Questions:
Can I make this in my Crock Pot?
You absolutely could. If you do not want to use a smoker to add the smoke infusion, you can try to add 2 or 3 drops of liquid smoke to the Queso. After cooking the sausage on the stove top, it can be added to the Crock pot with the remainder of the ingredients. Cook on low for 4 to 6 hours, or high for 2 to 4 hours.
How do I reheat this Smoked Queso Dip?
To reheat the dip, use the microwave, pellet grill or your oven. The dip is just as tasty, if not more so after reheating.
My Queso is too thick, how can I thin it out?
Queso can be thinned out by adding just a few drops of milk at a time. Start slow and continue to add a bit more until desired consistency is reached.
How do I store the Queso?
Place the Queso in an airtight container and then into the refrigerator for up to 3 days. The Queso should not be frozen. The dairy products will separate upon thaw and cannot be combined properly again.
What type of wood should I use in the smoker?
Hickory is always my first choice. You can however use Oak also. They will both give the Queso Dip the smoky flavor.
What do you need to make Smoky Queso Dip
1 tbsp Olive Oil
½ yellow onion, chopped fine
2 Garlic cloves, freshly minced
½ tsp Chili Powder
¼ tsp Cumin
1 lb Breakfast Sausage
1 lb Velveeta Queso Blanco, or 1 lb White American cheese
8 oz Sharp Cheddar Cheese, freshly shredded
10 ounces Rotel Diced Tomatoes with Green Chilies
7 oz Green Chilies, chopped
1 jalapeno pepper, finely chopped
½ cup Evaporated Milk
How to make Smoky Queso Dip
FIRST STEP:
Preheat the smoker to 250*
Add the oil to a large skillet, preferably a cast iron skillet, over medium high heat
Add the sausage and onion. Cook while breaking up the sausage, until the meat is not pink
SECOND STEP:
Mix in the chili powder, cumin and garlic. Cook for another minute and then remove from the heat
a)
b)
If there is no cast iron available, any skillet will work. Just transfer to a grill safe dish or aluminum foil pan before adding the remaining items
Add the remaining items to the sausage and onion and mix until combined
THIRD STEP:
Place the Queso, uncovered over indirect heat. Close the lid and smoke the Queso for 2 hours, stirring every 30 minutes
If the Queso becomes too thick, add milk or evaporated milk until desired consistency is reached
Enjoy with Tortilla Chips
SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Smoky Queso Dip
Ingredients
- 1 tbsp Olive Oil
- ½ yellow onion, chopped fine
- 2 Garlic cloves, freshly minced
- ½ tsp Chili Powder
- ¼ tsp Cumin
- 1 lb Breakfast Sausage
- 1 lb Velveeta Queso Blanco, or 1 lb White American cheese
- 8 oz Sharp Cheddar Cheese, freshly shredded
- 10 ounces Rotel Diced Tomatoes with Green Chilies
- 7 oz Green Chilies, chopped
- 1 jalapeno pepper, finely chopped
- ½ cup Evaporated Milk
Instructions
FIRST STEP:
Preheat the smoker to 250*
Add the oil to a large skillet, preferably a cast iron skillet, over medium high heat
Add the sausage and onion. Cook while breaking up the sausage, until the meat is not pink
SECOND STEP:
Mix in the chili powder, cumin and garlic. Cook for another minute and then remove from the heat
If there is no cast iron available, any skillet will work. Just transfer to a grill safe dish or aluminum foil pan before adding the remaining items
Add the remaining items to the sausage and onion and mix until combined
THIRD STEP:
Place the Queso, uncovered over indirect heat. Close the lid and smoke the Queso for 2 hours, stirring every 30 minutes
If the Queso becomes too thick, add milk or evaporated milk until desired consistency is reached
Enjoy with Tortilla Chips