Smoked Queso Dip has flavorful Mexican chorizo sausage, creamy cheeses, tomatoes, green chiles, and all the trimmings to make the best smoked cheese dip ever. Simply combine and smoke the ingredients together in the Big Green Egg, Traeger grill, or electric smoker, for an amazing smoked queso dip packed with smoky good flavor.
We enjoyed this smoked cheese dip during an afternoon rain storm on an otherwise beautiful, freaking sweltering hot Florida summer day. But I didn’t care! This was my first time making smoked queso and it was So Stinking Good. Making THIS DIP was one of my food goals and this recipe is THE BOMB it is so freaking good.
Why this recipe works
When I made this dip, we were away to cabins for a weekend with family and friends, and we brought our Minimax Big Green Egg. We have a Weber grill and a large Big Green Egg for home cooking, and the Minimax for camping. We have also had electric smokers in the past. One of the beautiful things about this dip is that it can be made on any of these.
Like my Classic Velveeta Rotel Dip with Sausage and my Queso Blanco Dip, to make a nice queso we are gently heating the ingredients together. This is to keep get the cheeses melty smooth but not scald them. Making smoked queso dip is the same – we are just doing so in the presence of smoke.
This smoked queso dip recipe is the BEST because it uses milder queso blanco Velveeta cheese so that the flavor of cheddar and Jack cheeses sing through. We are also using – and this really makes this recipe stand out – Mexican chorizo sausage rather than regular sausage or ground beef because chorizo is has AMAZING good flavor.
“Oh wow, what is that flavor that’s so good” was consistently the response when people tried my dip. Smoky delicious good with a better blend of intentional ingredients to give the BEST smoked queso dip.
- Queso Blanco Velveeta. Velveeta melts so easy smooth and for this recipe we use the lighter (in flavor), “white” (blanco) version to act as a canvas for the other ingredients.
- Mexican chorizo sausage. Not the same as Portuguese chorizo, which is a cooked/cured sausage, Mexican chorizo is purchased raw with lots of seasonings added.
- Shredded cheese. I prefer a blend of cheddar-Jack for this recipe. If not available, use 4 oz sharp cheddar and 4 oz Monterey Jack cheeses.
- Ro*Tel chopped tomatoes and green chiles. Rotel really is far better than, say, Dole chopped tomatoes and green chiles. However, if Rotel is not available, use Dole or another brand and add an additional 8 oz can chopped green chiles.
- Beer. Just add a little beer for consistency. Water or chicken stock may be substituted.
- Green onion. With all the sausage and cheese, a fresh bite of green onion really works well here.
- Pickled jalapeno. To finish strong!
How to smoke queso dip
Set your Big Green Egg, Traeger cooker, or electric smoker to cook at around 350 degrees F. In a BGE, set up for cooking with indirect heat – in other words, use a platesetter.
Put all the queso ingredients in a grill-proof pan. I like to use a disposable aluminum pan for easy clean up.
Add your wood. In a BGE, use 1 chunk apple wood or pecan with the bark knocked off. In an electric smoker, use chips.
Put in the queso and smoked for 30-45 minutes, stirring every 5-10 minutes. Once the cheeses are melty and smooth and once the dip has a nice smoke flavor to your liking, you are done.
Because cheese and Velveeta are more than happy to take up that smoke flavor so readily, I recommend using milder wood like apple or pecan. Mesquite and hickory are much stronger – I am personally not even a fan of mesquite. But if using a stronger wood, use less.
Queso dip will keep for a day. Simply reheat gently in the microwave or on the stovetop taking care to stir often so it doesn’t scorch.
I get it, and I get Velveeta hate all the time. I personally prefer Velveeta in my queso dips, but if you are in the anti-Velveeta crowd, use 2 blocks cream cheese instead and add more shredded cheeses too.
Once you take the pan out of the cooker, the cheese will firm (or seize) up as it cools. Simply get it warm again to soften and add more beer as desired to get a good consistency again.
For the ultimate in Big Green Egg cooking, see my Smoked Over-The-Top Chili recipe.
Smoked Queso Dip
- 2 lbs Queso Blanco Velveeta sliced
- 20 oz Mexican chorizo sausage see Notes
- 1 (8 oz) bag cheddar-Jack blend shredded cheese
- 2 (10 oz) cans Ro*Tel (aka Rotel) chopped tomatoes and green chiles, undrained
- ½ cup beer plus more to adjust consistency
- ½ cup chopped green onion
- optional: sliced pickled jalapeno
- If using a Big Green Egg, fill the firebox with lump charcoal, light, add a platesetter (legs down) or other method to cook over indirect heat, and bring the cooker to 325-350°F. If using a Traeger grill or electric smoker, follow manufacturer's instructions (but basically, turn it on).
- Put all the ingredients for the queso in a pan or aluminum tin.
- Add wood. In a BGE, use 1 chunk apple wood or pecan with the bark knocked off. In an electric smoker, use chips.
- Place the pan of queso ingredients in the cooker. Smoke for 30 to 45 minutes, stirring every 5-10 minutes, until cheeses are melted, mixture is smooth, and dip has a nice smoked flavor. Serve with tortilla chips.