Smoked Queso Dip

Get ready for the ultimate crowd-pleaser that’ll have everyone hovering around your smoker! This smoked queso dip transforms ordinary cheese dip into a mind-blowing flavor bomb that’s guaranteed to disappear faster than you can say “pass the chips.” The smoky essence takes regular queso to legendary status—perfect for game days, backyard gatherings, or honestly, just because it’s Tuesday.

What makes this queso truly special is how the low, slow smoking process infuses every bite with incredible depth. The Velveeta gets impossibly creamy while absorbing smoky goodness, the spicy sausage adds hearty texture, and those diced tomatoes with green chilies bring just the right kick. It’s ridiculously easy to make but tastes like you spent all day on it. Trust me, this is the dip that’ll earn you invitations to every potluck in town.

Ingredients

• 1 lb spicy ground sausage, browned & strained of grease
• 1 jalapeño, seeded & diced (optional)
• 1/2 large white onion, diced
• 32 oz block Velveeta cheese, cubed
• 2 cans diced tomatoes with green chilies, drained
• 1 tbsp minced garlic

Steps

1. Preheat your smoker to exactly 250°F (121°C). While it’s heating up, prepare a 9×13″ disposable aluminum pan by lightly spraying with cooking spray to prevent sticking during the long smoke time.
2. Add all ingredients to the prepared aluminum pan in this order: first the browned sausage (make sure it’s well-drained to prevent excess grease), then the diced jalapeño and onion, followed by the cubed Velveeta, drained tomatoes, and minced garlic. No need to mix yet—the smoking process will help everything melt together beautifully.
3. Place the pan in your preheated smoker and smoke for 1 hour. You’ll notice the cheese beginning to melt around the edges first—this is normal. The ingredients won’t be fully incorporated yet, so don’t worry.
4. After the first hour, carefully open your smoker (watch for escaping heat) and stir the mixture thoroughly with a long-handled wooden spoon. Make sure to scrape the bottom of the pan to prevent any scorching. The mixture should be about halfway melted at this point with visible smoke flavor developing on the surface.
5. Continue smoking for another hour (total smoke time: 2 hours). During this final hour, the mixture will transform into a beautifully cohesive, smoky dip. You’ll know it’s ready when there are no unmelted cheese chunks and the entire surface has taken on a slightly darker, smoky color.
6. Using heat-resistant pot holders (the pan will be extremely hot), carefully remove the queso from the smoker. The aluminum pan will be flimsy when hot, so consider placing it on a baking sheet for stability during removal.
7. Give the dip one final, thorough stir until everything is smooth and evenly combined. If you notice any remaining cheese chunks, they’ll continue melting from the residual heat.
8. Serve immediately while hot and bubbly, with tortilla chips for dipping. The dip will start to firm up as it cools, so serving right away ensures the perfect creamy consistency.

Smart Swaps

• Use 2 blocks (16 oz each) of pepper jack cheese instead of Velveeta for a different flavor profile and texture (note: will be slightly less creamy)
• Substitute 1 lb ground turkey or chicken for the sausage to reduce fat content (add 1 tbsp taco seasoning to maintain flavor)
• Replace jalapeño with 1/4 cup mild green chilies for less heat but similar flavor
• Use 1 can fire-roasted tomatoes plus 1 can green chilies instead of the tomatoes with chilies for deeper flavor

Make It Diabetes-Friendly

• Use Velveeta Light (reduces fat by 30% and calories by about 25% per serving)
• Replace half the Velveeta with 8 oz reduced-fat cream cheese plus 1 cup shredded sharp cheddar (reduces carbs by approximately 4g per serving)
• Serve with raw vegetables instead of tortilla chips (bell peppers, cucumber slices, celery) to reduce carb impact by 15g per serving
• Portion control is key – limit serving size to 1/4 cup (approximately 8g net carbs) and pair with protein to slow glucose absorption

Pro Tips

• For extra smoke flavor, add 1/2 cup of your favorite smoked meat (brisket, pulled pork, or chicken) to the mixture before smoking
• The dip can be reheated in a 350°F (177°C) oven for 15-20 minutes – just cover with foil to prevent it from drying out
• To prevent the bottom from scorching, place the aluminum pan on a cookie sheet during smoking
• For a party presentation, transfer the finished dip to a mini slow cooker set to warm to keep it at perfect dipping consistency for hours