Few dishes can rival the rich, melty perfection of a Smoked Queso Dip. This irresistible appetizer brings together creamy cheeses, smoky sausage, and a bold mix of peppers for a flavor explosion. The smoking process infuses each bite with an irresistible wood-fired aroma, transforming a classic queso into something unforgettable.
Smoked Queso Dip:
Perfect for barbecues, tailgates, or any casual get-together, this dip is the showstopper of every snack table. It’s simple to prepare, easy to customize, and packed with mouthwatering smoky goodness. Serve it bubbling hot, and watch it disappear in minutes!
History of Queso Dip:
Queso dip, originating from Tex-Mex cuisine, has long been a staple at parties and restaurants across the American South. Traditionally made with melted cheese and chili peppers, it evolved into various regional adaptations. The smoked version was born when barbecue enthusiasts began adding queso to their smokers, infusing it with deep, woodsy flavor. Over time, this smoky twist gained immense popularity, merging two beloved traditions — BBQ and Tex-Mex — into one spectacular dip.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Smoked Queso Dip
Ingredients
- 1 lb Velveeta cheese, cubed
- 8 oz pepper jack cheese, shredded
- 1 lb ground sausage or chorizo
- 1 can (10 oz) Rotel tomatoes with green chilies
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced jalapeños (optional for heat)
- 1/2 cup milk or heavy cream
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- Fresh cilantro and sliced jalapeños for garnish
Instructions
- Preheat the smoker to 250°F (120°C). Use hickory, oak, or pecan wood for best flavor.
- In a skillet, brown the sausage or chorizo over medium heat until cooked through. Drain excess grease.
- In a large aluminum pan, add Velveeta, pepper jack cheese, Rotel, cooked sausage, onion, bell pepper, jalapeños, milk, and taco seasoning.
- Place the pan in the smoker uncovered. Stir every 15–20 minutes until the cheeses are fully melted and combined.
- Once smooth and creamy, remove from the smoker. Garnish with cilantro and sliced jalapeños. Serve warm with tortilla chips or crusty bread.
Notes
- Adjust the level of jalapeños for mild or extra spicy queso.
- Use smoked sausage for an even deeper flavour.
- Keep the queso warm in the smoker or slow cooker during serving.
- Stir occasionally to maintain smooth consistency.
- Add milk gradually if the dip thickens too much.
Tips for Smoked Queso:
- For extra smoke flavour, smoke longer at a lower temperature.
- Mix in cooked bacon bits for a smoky, crispy topping.
- Substitute chorizo with ground beef or turkey if preferred.
- Add a splash of beer for a rich, malty taste.
- Serve in a cast-iron skillet to retain heat and presentation.
FAQs for Smoked Queso Dip:
Q: Can I make Smoked Queso Dip without a smoker?
Yes, bake it in the oven at 250°F for 1 hour or use a grill with indirect heat and wood chips.
Q: Can I make it ahead of time?
Yes, reheat gently on the stove or in a slow cooker, stirring frequently to restore creaminess.
Q: What wood is best for smoking queso?
Hickory, oak, or pecan woods enhance the flavor without overpowering it.
Q: How can I make it vegetarian?
Skip the sausage and add black beans, corn, or diced mushrooms for a hearty vegetarian version.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat slowly with a splash of milk.
Conclusion:
The Smoked Queso Dip is a masterpiece of creamy cheese, smoky flavor, and Tex-Mex flair. It’s the perfect dip to impress guests at barbecues, family parties, or game days. Easy to make and impossible to resist, this dip turns ordinary gatherings into extraordinary flavour experiences. Once you try it, you’ll never want plain queso again!