Smoked Queso Dip Recipe

This smoked queso dip is my ultimate go-to for any gathering because it combines all the cheesy goodness we love with a smoky twist that feels gourmet yet comforting. Plus, with just the right kick from the chorizo and jalapeños, it’s the perfect fusion of bold flavors that keeps everyone coming back for more!

Smoked queso dip, in my opinion, is the perfect blend of creaminess, decadence, and kick. It has hearty pepper jack cheese and my smoky breakfast sausage or chorizo.

I think it also has just the right amount of heat from the diced tomatoes with green chilies. The diced onion and bell pepper?

They elevate it to queso dip perfection and give it the best kind of flavor complexity. I mean, how many dips can you think of that have that kind of winning combination?

Ingredients

Processed Cheese (Velveeta): Adds a smooth, creamy, rich, meltable texture.

Pepper Jack Cheese: A smooth, melty cheese with a spicy, sharp flavor.

Tomatoes with Green Chilies, Diced: Imparts a bright, zesty taste and a touch of spiciness.

Sausage/Chorizo: Offers protein abundance and deep, savory flavor.

Chopped onions: When cooked, they become sweet and increase the overall flavor complexity.

Chopped bell pepper: Delivers a mild sweetness and a tender crunch.

Jalapeños: For those who want to waylay their taste buds, this pepper can provide a kick.

It can be used in guacamole, layered on a sandwich, or served with nachos.

Taco seasoning: Imparts strong, delicious, Mexican in essence, flavors.

Milk/Half-and-Half: Creamy base, ensures flavors are balanced and consistency is smooth.

Cilantro: Imparts a clean taste and a shiny, verdant quality (not required, but strongly recommended).

Ingredient Quantities

• 1 pound processed cheese (e.g., Velveeta), cut into cubes
• 1 pound pepper jack cheese, shredded
• 1 can (10 oz) diced tomatoes with green chilies, undrained
• 1/2 pound breakfast sausage or chorizo, cooked and crumbled
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/4 cup diced jalapeños (optional)
• 1 tablespoon taco seasoning
• 1/2 cup milk or half-and-half
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. Set your smoker to 250°F (120°C) in order to warm it up.

2. In a big, cast-iron skillet—or even a disposable aluminum pan—heat some olive oil. Set the heat to medium, and do it on the stovetop.

3. Place the onion and bell pepper in the skillet, and cook until softened, around 5 minutes.

4. Mix well with the onions and peppers of the breakfast sausage or chorizo that has been cooked and crumbled.

5. Remove the heat from under the skillet. Add processed cheese cubes and shredded pepper jack cheese to the skillet.

6. Add the can of diced tomatoes with green chilies (do not drain) to the skillet, ensuring even distribution throughout.

7. If you want the extra heat, mix in the diced jalapeños.

8. Dust the mixture with the taco seasoning and then pour in the milk or half-and-half.

9. Put the skillet in the smoker that has been preheated to the perfect temperature and allow it to smoke for a duration of 1 to 2 hours. Every 30 minutes, give the dip a good stir. When it’s all over, the dip should be smooth and the cheese fully melted.

10. When the queso is prepared, take it out of the smoker, mix in the chopped cilantro (if you’re using it), and serve it without delay with tortilla chips or your favorite dippable snacks.

Equipment Needed

1. Smoker
2. Stovetop
3. Cast-iron skillet or disposable aluminum pan
4. Measuring cups
5. Measuring spoons
6. Knife
7. Cutting board
8. Mixing spoon or spatula

FAQ

• Can I use a different type of cheese instead of Velveeta?Certainly, any other kind of processed cheese can stand in for Velveeta, but the result is likely to be a little different in terms of texture.
• Do I need a smoker to make this dip?Although a smoker will produce the best flavor, an oven will also work for making most recipes that call for this ingredient.
• Is it possible to make this dip less spicy?Certainly! Just leave out the jalapeños and opt for using mild diced tomatoes, and don’t include green chilies.
• Can I prepare the dip in advance?Certainly! You can prepare this dish in advance and warm it slowly before you plate it. At service time, if you are plating up, go for the under-5-minute range on the reheating; don’t put this one in the microwave!
• How can I store leftovers?Keep unfinished meals in an air-free sealed container in the cool of the fridge. They should be good for reheat and eat up to three days after they were first served.
• What can I serve with this queso dip?Accompany it with tortilla chips, pretzels, or vegetable sticks so they can dip and enjoy.
• Can I make this dip vegetarian?Indeed, for a vegetarian version, just leave out the sausage or chorizo.

Substitutions and Variations

Processed Cheese:
Replace with 1 pound cream cheese or with a mix of cream cheese and cheddar for a texture and flavor that’s different.
Pepper Jack Cheese:
Use Monterey Jack cheese with a pinch of crushed red pepper for heat.
Diced Tomatoes with Green Chilies:
Substitute with an equal amount of plain canned diced tomatoes and add 1-2 tablespoons of canned green chilies.
Breakfast Sausage or Chorizo:
Replace with cooked and crumbled ground beef or turkey for a lighter option.
Milk or Half-and-Half:
Substitute almond milk or heavy cream for a different texture and creaminess level.

Pro Tips

1. Use Fresh Ingredients Opt for fresh jalapeños and cilantro to enhance the flavor and aroma of the dish, especially since smoking will intensify these fresh elements.

2. Pre-cook Sausage Mix When cooking the sausage or chorizo, try browning it until crispy for added texture and flavor. This step can be done ahead of time to save effort during the final preparation.

3. Cheese Preparation For smoother melting, grate the processed cheese instead of cubing it. This will help it incorporate more evenly into the dip.

4. Customize Heat Levels Adjust the amount of taco seasoning and jalapeños based on your spice preference. You can start with less and add more if needed after tasting partway through the smoking process.

5. Smoking Tip If you want a stronger smoke flavor, consider using wood chips known for robust flavors, such as hickory or mesquite. Just be cautious not to overpower the subtle flavors of the dip.