5 Smoked Queso Dip Recipes That’ll Make You Melt

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If you’ve never heard of smoked queso dip before, where have you been? It’s been taking over social media lately, and everyone seems to be in on it, creating different variations and joining in all the fun!

Of course, I couldn’t just sit back and watch. I had to join the party! So, I tested out five interesting recipes, and here they are.

1. Classic Smoked Queso Dip

As much as I love going out of the box and cooking up adventurous recipes, I also quite enjoy taking it back to the classics — just to see where it all began, you know?

And in this case, it all started with the classic smoked queso dip. Here it is in its full glory.

This became such a trendy recipe way back in 2020 when everyone was stuck at home with nothing better to do than to cook. 

So, whether you’ve tried this before or have completely missed out on it, this is a great time to bring out your smoker and give this recipe another shot.

To begin, you’ll need a pound of cubed Velveeta, 8 oz. of cubed cream cheese, 10 oz. of cream of mushroom soup, a pound of sausage, one diced onion, and one diced red bell pepper. 

For the seasoning and garnish, you’ll need half a teaspoon of cumin, half a teaspoon of adobo seasoning, some salt and pepper, and a quarter cup of chopped scallions. 

With your ingredients all ready to go, grab your sausage, onion, and red bell pepper. Then, grill them until they are nicely browned and charred. 

After that, grab a large aluminum foil pan and dump all your ingredients inside before placing your pan in the smoker for about 15 minutes. 

Once the timer’s up, take your aluminum foil pan out and stir it up. Put the pan back in the smoker and leave it in for another 10 minutes on low heat. 

The low heat is crucial because you wouldn’t want your cheese to burn and stick to the bottom of your pan. 

Now, take your pan out, stir the mixture one more time to confirm that all your cheese has completely melted, and serve with your favorite sides.

Since this is a classic recipe, you can also go with the classic pairing, which is tortilla chips. But if you want to spice things up a bit, you can try other sides. 

Some of the pairings I’ve tried with this dip include pretzels, crackers, and breadsticks. 

And, if I was trying to eat healthier, I also dip raw vegetables (like carrots, bell peppers, and celery) in this cheesy creation. 

2. Spicy Smoked Queso Dip

Smoked queso dip with a kick? Sign me up! 

I haven’t always been a spice lover but I learned to be over the years.

As I grew older (and more adventurous with food), I’ve come to appreciate the complexities spices bring. That said, I’m always up for recipes that add some heat, and this is one of them. 

Just a heads-up — compared to the first recipe, this variation calls for a lot more ingredients, so you better grab a pen and paper before we begin. 

For this recipe, you’ll need one pound of pork sausage, three tablespoons of your chosen BBQ spice rub, one red bell pepper, half a cup of yellow onion, six cloves of garlic, and one jalapeño.

To make your pico de gallo topping, grab three tomatoes, one jalapeño, four garlic cloves, half a cup of cilantro, half a cup of yellow onion, lime juice, and a tablespoon of BBQ spice rub. 

On top of these, you’ll also need a can of pinto beans, two cups of Mexican blend cheese, 8 oz. of cream cheese, and 16 oz. of Velveeta for your queso.

Once you have all the ingredients you need, you can now turn up your smoker to 275°F with your favorite hardwood. 

I typically use oak or alder wood to make this dip because both options have a mild to medium smokiness that complements the flavors of cheese dips. 

Next, prep your veggies by getting a rimmed baking tray and laying a foil sheet on top. The foil sheet should be big enough to cover the entire tray.  

To the tray, add your diced peppers, garlic, and onion. Then, put a flat cooling rack on top for your sausage.

Before placing your sausage on the rack, divide it first into small balls (one pound of meat usually makes around four to six balls in total).

Next, season each meatball with salt, pepper, and some of your BBQ spice mix. Place your sausages on the rack and transfer the pan to your smoker to cook for 45 minutes with the lid down.

While they cook, get your pico de gallo ready. 

Grab a bowl and toss in your tomatoes, jalapeños, cilantro, and onions. Then season your veggies with BBQ seasoning and lime juice. Stir everything until it’s all mixed, then give it a taste. 

Depending on how you like it, you can adjust the seasoning some more so you can get the taste just right.

By now, your sausage balls and vegetables should be done smoking, so take them out and let them sit for about three to five minutes.

With they’re cool enough to touch, crumble your sausage balls and mix them in with your peppers. Get an aluminum foil pan, and pour the mixture at the bottom.

To the same pan, add your other ingredients, like beans and cheese, before placing it in the smoker to cook for another 45 minutes or until the cheese has softened and melted. 

After 45 minutes, take the pan out of the smoker, stir it a bit, and add another tablespoon of your BBQ spice rub for more flavor. 

If you find your queso dip to be a little bit too thick for your liking, you can thin it out by adding a couple of tablespoons of milk. Just don’t pour it all at once, or else you might over-dilute your cheese.

I know that your queso dip looks so good right now, but don’t forget to top it off with your homemade pico de gallo before you dig in! This will make all the difference.

3. Chipotle Chorizo Smoked Queso Dip

Instead of using regular sausage as the primary meat option for your spicy queso dip, why not try chorizo for a bolder, more flavorful twist?

Not only is it spicy because of the jalapeños and chipotle, but it also has a lot of salty and savory elements from the chorizo that pair perfectly with the peppers.

If you want to give this recipe a try, you’ll need about half a pound of chorizo, a tablespoon of olive oil, three tablespoons of flour, and a teaspoon of cumin and red pepper flakes. 

Then, for your queso, get two cups of thick cream, a pound of shredded cheddar cheese, a quarter cup of chipotles in adobo, one chopped jalapeño, some fresh chopped cilantro, and some salt and pepper.

Once your ingredients are ready, start by preparing your chorizo. For this step, get a medium-sized pot, drizzle in a little olive oil inside, and toss in the chorizo.

Cook it for three to five minutes or until the meat becomes golden brown, crispy, and crumbly. Now, you can remove your pot from the stove and dump in the rest of your ingredients. 

These include your heavy cream, grated cheddar cheese, chipotles, cilantro, and jalapeno. 

Transfer the pan to your smoker and let it cook for about 45 minutes, or until your cheese melts completely. 

When the timer’s up, stir the pot and see if there are any cheese blocks left. If that’s the case, you can put the pan back in the smoker to heat up for another five to 10 minutes. 

Do not leave your pan on the heat for too long, as it may burn the cheese at the bottom.

Once your queso dip is ready, just whip out your tortilla chips, crackers, pretzels, or veggies, and enjoy!

4. Smoked Queso Blanco Dip

You know that I’m always on the lookout for recipes that pack a punch of flavor, but I understand that some people — kids, most especially — are still learning to appreciate different tastes. 

So, if your guests are especially picky eaters who still like to play on the safe side of the food spectrum, this is a great recipe to have on hand.

To get started, you’ll need one pound of white Velveeta cheese, 8 oz. of cream cheese and Monterey Jack, one diced onion, one teaspoon of cumin, one teaspoon of white pepper, and a quarter cup of cilantro.

Now, this bit’s optional, but if you want just a tiny bit of heat, you can add half a cup of green chilies to the mix. 

Prepare your ingredients by cubing and shredding your cheese, and sauteing your onion until it caramelizes.

Once they’re ready, get your aluminum foil pan or cast iron, toss in the rest of your ingredients, and let them cook in the smoker for a total of 45 minutes. 

Feel free to stir the mixture halfway through to ensure that everything is melted and well combined. 

After 45 minutes, you can garnish your dip with leftover chopped cilantro (if you have any) and serve with crackers, tortilla chips, or veggie sticks. 

Although the flavors are not as strong as the previous three dips on this list, this recipe is still a must-try, especially if you have younglings. 

It’s a great way for you to introduce the little ones to flavor without really overwhelming their taste buds. So, go ahead and give this dip a try!

5. Gluten-Free Smoked Queso Dip

Yes, dairy products are generally considered gluten-free, but some products have gluten because they contain wheat and stabilizers to increase their shelf life.

So, if you’re allergic to gluten or are trying to cut it out of your diet, you need to be extra careful in selecting the ingredients you need to make a queso dip.

But, don’t worry. If you’re not 100% sure which products are gluten-free, I’m here to help.

To begin, get a pound of ground beef (or if you prefer, you can use breakfast sausage or ground sausage as substitutes), one diced onion, and two cans of Rotel diced tomatoes and green chilies. 

You’ll also need half a cup of jalapeños, a teaspoon of garlic powder, cumin, chili powder, paprika, and salt, a cup of almond milk, and a pound of cheese blend. 

To make your cheese blend, mix equal parts of pepper jack and American cheese. These are less processed and are made with better ingredients than Velveeta, which is why I like to use them for this recipe. 

Now, grab a large cast iron skillet to sauté your ground beef, onions, and spices for around five to seven minutes. 

Then, set it aside as you grab a large aluminum foil pan and put in the rest of your ingredients. Top it off with your cooked beef and onions before placing the pan in the smoker.

Close the lid and let it cook for about one and a half hours. Be sure to stir the mixture every thirty minutes to make sure everything is cooked evenly. 

Once all your cheese has melted, remove the pan from the smoker and serve it with your favorite dippers. This recipe really is just that simple. 

Smoky Queso, Let’s Go!

Potluck and BBQ season is here, and you know what that means: it’s time to show off your best grilled and smoked dishes!

While you can leave a good impression with good old steaks, skewers, and burgers, you’ll leave everyone speechless if you bring any (or all) of these smoked queso dip recipes. 

And although the classic is to die for, it’s always a great idea to offer different options to your guests.

Whether it be the smoked blanco or the spicy chorizo queso dip, having a variety of dips is a sure way to cater to everyone’s tastes.

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