Smoked Queso Dip
The Smoked Queso Dip combines creamy cheese, smoky sausage, and zesty peppers into a decadent, crowd-pleasing appetizer. Cooked low and slow in a smoker, this dip delivers rich, velvety texture with a hint of BBQ flavor. Perfect for parties, game nights, or outdoor gatherings, it’s a cheesy delight that everyone will love.
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.