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Smoked Queso Dip Recipe: The Ultimate Party Favorite

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Scrumptious homemade Smoked Queso Dip

Smoked queso dip is a delicious twist on a classic favorite, giving it a unique smoky flavor that elevates any gathering. This recipe is loaded with Velveeta, cheddar or pepper jack cheese, Rotel, meat, and jalapeños, making it a crowd-pleaser for any occasion.

You can prepare this dip using a smoker or grill, combining all ingredients and letting the smoky flavors infuse into the creamy cheese. Whether served with tortilla chips, celery sticks, or crackers, smoked queso dip is sure to be a hit at your next party. Get ready to impress your guests with this flavorful and easy-to-make appetizer.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make smoked queso dip:

1. Cheese

  • Velveeta: 2 pounds, cubed. Substitute: American cheese or any melty cheese.
  • Shredded Mexican Cheese Blend: 1 cup. Substitute: Cheddar, Monterey Jack, or a mix.

2. Meats

  • Chorizo or Sausage: 1 pound, cooked. Substitute: Ground beef or shredded chicken.
  • Brisket: 2 cups, shredded (optional). Substitute: Pulled pork or no meat for a veggie dip.

3. Vegetables

  • Onion: 1, diced.
  • Jalapeno: 1-2, diced. Substitute: Mild green chiles for less heat.
  • Cilantro: Fresh, chopped (optional).

4. Canned Ingredients

  • Rotel Diced Tomatoes & Green Chiles: 1 can (10 oz). Substitute: Regular diced tomatoes and chopped green chiles.
  • Green Chiles: 1 can. Substitute: Extra jalapenos or bell peppers for less spice.

5. Spices

  • Garlic Powder: 1 tsp.
  • Smoked Paprika: 1 tsp. Substitute: Regular paprika with a pinch of cayenne.
  • Cumin: 1 tsp.

6. Liquids

  • Heavy Cream: ½ cup. Substitute: Milk or evaporated milk for a thinner consistency.
  • Evaporated Milk: Up to ½ cup. Optional for thinning out the dip.

Combine these ingredients in a smoker-safe dish and cook until the cheese is fully melted and the flavors are melded. Stir occasionally.

You can mix and match the ingredients to tailor the dip to your taste. Don’t be afraid to get creative!



  • 1 lb Velveeta cheese, cubed
  • 1/2 lb Pepper Jack cheese, cubed
  • 1 can Rotel tomatoes, undrained
  • 1/2 cup diced onions
  • 1/4 cup diced jalapeños
  • 1/2 lb cooked chorizo or sausage
  • 1/4 cup cilantro, chopped
  • 2 cloves garlic, minced
  • 1/2 cup salsa verde (optional)
  • 1/2 cup evaporated milk (optional)


  1. Preheat your smoker to 275°F.
  2. Cook the meat in a skillet over medium-high heat until it’s no longer pink. Set aside.
  3. Sauté the onions and jalapeños in a skillet with unsalted butter for about 5 minutes or until softened.

Assembling the Dip

  1. Combine all ingredients in a 13×9-inch disposable aluminum pan.
    • Add Velveeta, Pepper Jack, Rotel, onions, jalapeños, cooked meat, garlic, cilantro, and salsa verde (if using).
  2. Place the pan on the preheated smoker.
  3. Smoke the queso for about 1 hour, stirring every 20 minutes.
  4. Increase the temperature to 350°F and continue to smoke for another hour, stirring every 20 minutes.

Final Steps

  1. Check consistency: If it’s too thick, add evaporated milk slowly until you reach the desired texture.
  2. Transfer to a slow cooker set to warm, if you want to keep it at the perfect consistency while serving.
  3. Serve with tortilla chips, celery sticks, carrot sticks, crackers, or sourdough bread spears.

Enjoy your delicious smoked queso dip!

Tips, Tricks & Storing

For best results, make sure to preheat your smoker. Consistent heat is key for a smooth and creamy queso.

Stirring is important. Stir the dip frequently to ensure the cheese melts evenly and to prevent burning.

Try different cheeses. Cheddar, Monterey Jack, and Pepper Jack work well. Combining cheeses can add extra flavor.

Adding a bit of milk or evaporated milk can help achieve the right consistency. Start with a small amount and add more if needed.

Spice it up by including extras like cooked chorizo, jalapeños, or salsa verde. These add great taste and texture.

To store leftover queso, let it cool completely. Then, transfer it to an airtight container and refrigerate. It will keep for up to 3-4 days.

Reheat stored queso slowly. Use a skillet over low heat or a slow cooker on warm. Stir occasionally to keep it from sticking.

Frozen queso isn’t the best option as the texture might change. If you must freeze, do so in small portions and reheat gently.

Recipe Variations & Serving Suggestions

You can get creative with your smoked queso dip recipe by trying different variations. Here are some ideas:

  • Spicy Variation: Add diced jalapeños or hot sauce for extra heat.
  • Meaty Addition: Mix in cooked ground beef, sausage, or chorizo.
  • Veggie Delight: Include diced tomatoes, onions, and green peppers.

For a smoother texture, stir in ½ cup of evaporated milk after cooking. Adjust the amount to reach your desired consistency.

You might also like using:

  • Different Cheeses: Experiment with cheeses like cheddar, Monterey Jack, or pepper jack. Cube the cheese to help it melt evenly.

Serving Suggestions

Serve your smoked queso dip with these tasty options:

  • Tortilla Chips: The classic choice for dipping.
  • Vegetables: Use celery sticks, carrot sticks, or bell pepper strips.
  • Bread: Try sourdough bread spears or crackers for a crunchy bite.

For an extra touch, garnish your dip with chopped fresh cilantro or green onions before serving. Enjoy sharing this smoky, gooey delight at your next get-together!

Benjamin Happy Muncher

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.