Smoked Queso Dip

Woman's hand dipping a tortilla chip into a bowl of queso dip.

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This smoked queso dip is loaded with chorizo, melty cheeses, peppers, tomatoes, and spices, then slowly smoked until rich, creamy, and packed with flavor. It's the perfect crowd-pleasing appetizer for game days, holiday gatherings, cookouts, and parties.

Course Appetizer

Cuisine Mexican

Prep Time 15

Cook Time 2

Total Time 2 15

Servings servings

Calories 193kcal

Author Beth Neels

Cost $15

Equipment

Ingredients

3 links fresh chorizo
½ medium yellow onion diced
2 cloves garlic
8 ounces Velveeta cheese
4 ounces Colby Jack cheese
4 ounces cream cheese
2 teaspoons ground cumin
1 teaspoon chili powder
15 ounce can Rotel tomatoes
4 ounce can diced green chilies
2 jalapeños

Instructions

Preheat the smoker to 225°F. Add wood or pellets and water.
Remove the sausage from the casings. Break the meat into small pieces. Brown the chorizo in a heavy-bottomed skillet.
Once the meat is browned, remove it to the aluminum foil pan. Add the onions to the same pan and reduce the heat. Sauté the onions until they are translucent. Add the garlic and sauté it for a few more minutes.
Chop the canned chilies and jalapenos. Add the garlic, peppers, cheeses, tomatoes, and spices to the pan. Stir every 30 minutes. Smoke for 1-2 hours until all the cheese is melted. Thin it with milk if needed.

Notes

Pro Tips

Cut any sharper cheeses into small cubes or shred them so they melt at the same rate as the mild cheeses.
Use a deep-sided aluminum baking pan so it’s easier to stir.
If you use fresh jalapeños, saute them with the onions and garlic.
Stir the dip every 30 minutes to prevent the edges from overcooking and to help the smoke flavor distribute evenly. If the dip becomes too thick after sitting, stir in a splash of milk until it reaches your desired consistency.
Garnish with finely chopped tomatoes, jalapeños, and fresh cilantro. I garnish with for an added kick.
Use pre-shredded cheese to save prep time and melt the cheese faster.

How to Store It

Store leftover dip in an airtight container in the refrigerator for 3-5 days.

Reheat in the microwave or over low heat in a small saucepan, adding a splash of milk.

See the article above for more important tips to make this Ultimate Queso Dips

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