Making smoked queso dip is easier than you might think, and it’s perfect for big get-togethers like football games, tailgaiting, backyard barbecues, and holidays. There have been many variations of the viral Tik Tok smoked queso dip, so here’s how to make ours.
Why this recipe works
Smoked queso dip is very adaptable! You can swap out the meat, use different peppers, change the method of cooking, and even cut the recipe in half.
We’ve made our smoked queso dip with chorizo, but as I’ll explain below, you can substitute ingredients to your taste.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
What can I and can’t I substitute?
MEAT – We are using chorizo sausage in our smoked queso dip. However, if you prefer you can use breakfast sausage, spicy Italian sausage, ground beef (or any other ground meat), or taco seasoned ground beef. Shredded chicken or turkey could be used as well. In fact, if you prefer not to use meat at all, that is totally up to you.
PEPPERS – Our queso dip recipe uses bell pepper and jalapeno pepper. Depending on your heat/spice preference, you can sub out the jalapenos for sweet bell peppers, or spice it up with serrano peppers.
CHEESE – We don’t recommend changing the cheeses too much. Cream cheese and Velveeta are needed to keep the mixture creamy. Smoked gouda can be replaced with regular gouda or another similar soft cheese. If you do change any cheeses, make sure you stay within the same cheese family/texture.
How to Make Smoked Queso Dip
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat smoker to 250 degrees F.
- Place all ingredients in 13×9 aluminum pan. Do not cover the pan.
- Place pan in smoker for 1 1/2 – 2 hours, stirring a few times throughout the cooking process. When queso is ready, stir in heavy cream if needed to get to the desired consistency. Heat through then serve with tortilla chips.
Frequently Asked Questions & Expert Tips
This recipe for smoked queso dip is made for a crowd in a 13×9 pan. However, you can make a smaller batch in an 9×9 square pan instead. Simply cut the ingredients in half for the square pan.
You can transfer the finished dip to a covered slow cooker on the warm setting if it will be out for a while. This will keep it from hardening and will of course, keep it warm!
There are a few ways to make this smoked queso dip without owning a smoker. You can turn your grill into a smoker, use the oven, or make this dip in the crockpot instead.
– On the grill you’ll cook over indirect heat and add a smoke box with wood chips that have been soaked first.
– For the oven, follow the same instructions, cook at 250 F for a couple hours, checking and stirring occasionally.
– In the crockpot, cook on low, stirring it every 30 minutes until it reaches the consistency you want.
Keep in mind, if you aren’t using a smoker, you may want to add a few drops of liquid smoke seasoning since you won’t be getting that flavor from the wood.
This smoked queso dip can be stored in a covered container in the refrigerator for up to 3 days. To reheat, pop it in the microwave and heat at 30 second increments, stirring in between. You can also reheat this dip on the stovetop, but you may find you need to thin it with some milk, broth, or water. You can even use beer!
Serving Suggestions
if you’re looking for dipping suggestions, here are some that go great with our smoked queso dip:
- Tortilla chips
- Fried tortillas
- Baguettes
- Toasted Italian bread slices
- Breadsticks
- Raw veggies like celery and bell pepper strips
- Great as a cheese sauce over roasted broccoli or cauliflower
- Can also be used as a sauce over chicken
We hope you enjoy this delicious smoked queso dip! Next time you are hosting a backyard party or football game gathering, be sure to plan on this amazing appetizer. Everyone will be asking you for the recipe!
More Dip Recipes
- Guacamole
- Philly Cheesesteak Dip
- Queso Dip
- Hot Spinach Dip
- Taco Dip
- Corn Dip
- 3-Ingredient Chili Cheese Dip
- Crockpot Cheese Dip
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Smoked Queso Dip
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound chorizo browned and drained
- 1 jalapeno pepper sliced or diced
- 1 red bell pepper diced
- ½ large red onion diced
- 1 tablespoon minced garlic
- ¼ cup chopped cilantro leaves
- 16 oz block Velveeta cheese cubed
- 8 oz cream cheese cubed
- 8 oz smoked gouda cubed
- 8 oz pepper jack cubed
- 10 oz can Rotel Diced Tomatoes with green chilies undrained
- 4 oz heavy whipping cream optional, if needed
Things You’ll Need
- Smoker, grill, or crockpot
Before You Begin
Instructions
- Preheat smoker to 250 degrees F.
- Place all ingredients in 13×9 aluminum pan. Do not cover the pan.
- Place pan in smoker for 90 minutes, stirring a few times throughout the cooking process.
- When queso is ready, stir in heavy cream if needed to get to the desired consistency. Heat through then serve with tortilla chips.
Nutrition
Amanda Davis
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wanda kelley says
how much is one serving I am a diabetic and this sounds so good
Amanda Formaro says
Hi Wanda. This recipe makes 12 servings.
Erin Maynard says
Awesome. Used a can of evaporated milk instead of cream because it would be in a crockpot for several hours. Really delicious.
Charlotte Curtis says
EVERY recipe that I have read from “Amanda’s Cookin’ ” has appeared to be amazing and delicious! Thank you Amanda!
Amanda Formaro says
Thank you so much Charlotte!!
Bobbi Wright says
I think I will try using the non-meat “crumbles” like Gzrdien brand and add some liquid smoke while I cook it. Then my non-meat eating family can enjoy this dip.
Amanda Formaro says
I’m sure that would work! You can just leave meat out all together. :)