Smoked Queso Dip

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Queso is an essential ingredient in every dish. It is essentially its own food category. We’re taking it to the next level now that we’ve added some smoke.

Queso works well with virtually anything and for every occasion. Who doesn’t enjoy hot, bubbling cheese with chilis, tomatoes, and spices on top of a tortilla chip or a chili dog?

This dish is so delicious that it’s worth scorching your tongue! Don’t do that, but I believe you get the idea! Let’s do it.

What is queso?

Smoked Queso Dip

Queso is a popular Mexican-inspired appetizer in Tex-Mex cuisine. In Spanish, the term queso means “cheese.” The recipe often contains sausage, chorizo, or ground beef, tomatoes, and chili, in addition to melted cheese.

Queso has been altered and remixed in so many ways (Kimchi Queso anyone? ), it’s one of those foods that can be made in an infinite number of ways.

What you will need to make smoked queso

This dish requires just a few ingredients. First and foremost, queso is a sloppy mess. A foil pan will prevent a cheesy mess from forming on your plates. When you’re through, just toss away the foil pan.

I used hickory pellets in my Pit Boss 1600 Pro Pellet smoker. I kept the smoker at 250 degrees for the whole time to add some smoky flavor and gently melt everything together.

Queso may be made on any grill or smoker with a cover, as well as in the oven. I strongly suggest using a smoker since the extra smoky taste will elevate this dip to new heights.

You’ll also need a cheese grater since I suggest shredding the cheese yourself rather than purchasing it already shredded. I’ll explain why in more detail later.

Finally, brown the pork sausage ahead of time in a stainless steel or cast iron skillet. Some queso recipes call for ground beef, but I like the taste that sausage provides. You may also add some chorizo to give it a wonderful kick of heat and a distinct taste.

How to make smoked queso

1. Brown your sausage

The first thing you should do is cook the pork sausage. Cook everything in a skillet over medium-high heat until everything is browned.

Drain the oil since you don’t want it in the queso mixture.

2. Grate your cheese

Second, finely shred the pepper jack and cheddar cheeses. I definitely suggest purchasing block cheese and spending the additional time grating it yourself.

When you purchase packaged shredded cheese, it has a wax coating on it to keep it from sticking to the bag. While it may seem handy, pre-shredded cheese will not melt as well as shredded cheese from a block. If you prefer a different kind of cheese, feel free to substitute it.

Take your cheese blocks and grate them using a cheese grater. If you don’t have one, cut them into little cubes using a knife or food processor for speedier melting. In addition, cut the Velveeta cheese into 1 inch by 1 inch cubes.

3. Assemble queso in foil pan

The remaining queso is simply put into your foil pan. Shredded cheese, ground sausage, Rotel tomatoes, hatch green chiles, and cream of bacon soup are all added.

You may also add cream of mushroom. Either soup adds a velvety smoothness and consistency to the queso without sacrificing taste. It is really worth adding.

set everything in a foil pan, cover with bbq rub, and set on your smoker at 250 degrees.

4. Place queso on smoker until all ingredients are melted

Mix everything together while the cheese melts. You’re ready to go after around 30 minutes, when the cheese has melted and everything is lovely and hot!

Serve with chips or pretzels, or pour over hotdogs. Dip your left hand into it and eat the queso straight off your fingertips! I’ve never heard of someone refusing queso, and it’ll be gone in no time.

Try these smoked appetizers next

  • Smoked Candied Bacon
  • Grilled Buffalo Chicken Dip
  • Smoked Pig Shots: The Ultimate Tailgate Snack
  • Bacon Wrapped Jalapeo Poppers
  • The Ultimate Jalapeo Popper Dip


What wood chips are best for smoking queso?

Brown the meat first, then add the rest of the ingredients.To smoke the queso, use a strong wood such as hickory, mesquite, or oak. Make certain that you cook.

How do you keep smoked queso from hardening?

If I’m serving for a long length of time, I prefer to keep my cheese dip warm in the crockpot! When my dip has finished smoking, I transfer it to my slow cooker and cover it on low heat. Remember to stir occasionally to prevent the top from hardening and the bottom from scorching!

How to use Costco queso dip?

It complements fresh veggies, tortilla chips, simple potato chips, naan bread, and crackers. Basically, it goes with everything.

Is queso dip the same as cheese dip?

Queso is the Spanish term for cheese, although it is more often used in the United States to refer to a cheese-based dip or sauce for tortilla chips.

What flavor smoke for queso?

Wood from Hickory

Hickory has a robust flavor and is ideal for those who like strong aromas. Hickory wood is often used for smoking meat, but it is also excellent for smoking cheese.

Do wood chips need to be soaked before smoking?

If you soak chips in water for at least 30 minutes before adding them to the fire (no need to soak wood pieces), they will burn longer and smolder more than flame. Just be sure you drain the water from the wood first to avoid extinguishing the fire.

Why is my smoked queso grainy?

The major cause of cheese sauce curdling and becoming gritty is overheating. High temperatures denature the proteins in cheese sauce, causing them to clump together. The sauce has been heavily acidified. Cheese sauces may also curdle when exposed to acid.

How long to let smoked cheese rest?

It’s critical to understand that when the cheese smokes, it must be carefully wrapped and refrigerated for at least 1-2 weeks before eating. The smoky taste is overpowering if you attempt to consume the cheese immediately soon. Allowing it to sit allows the flavors to blend and the smoke taste to soften.

How do restaurants keep queso from hardening?

Add the acid. Adding acid to the cheese will keep it from hardening. This is an important step in the process of preparing cheese sauces or cheese fondue.

How do you reheat smoked queso dip?

Warming up smoked queso

Cook, stirring regularly, until the queso is cooked through, approximately 30 minutes. Preheat the oven to 350 degrees Fahrenheit. Cook, stirring regularly, until the queso is cooked through, approximately 30 minutes.


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