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.
2(10 oz)cans Ro*Tel (aka Rotel) chopped tomatoes and green chiles, undrained
½cupbeerplus more to adjust consistency
½cupchopped 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.
Mexican chorizo sausage comes as bulk sausage or in casings. If in casings, remove the casings and discard.If chorizo is not available, substitute with bulk hot sausage and add 1-2 tsp chili powder or taco seasoning.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Keyword smoked cheese dip, smoked queso dip
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