Smoked queso dip takes normal cheese dip up a big notch adding tons of flavor. Smoked Cheese dip has a smokey cheese base with 2 cheeses, spicy jalapeño peppers, sausage and tomatoes with green chilies. My whole family loved this Velveeta Queso Dip and I love how easy it was to make!
Smoked Queso Dip
If you are looking for the easiest cheese dip that is loaded with flavor you have to try this smoke queso dip. This grilled queso dip is the perfect summer BBQ dip but it is also perfect for making for dinner.
Normally when I make queso I make white cheddar crockpot queso. I made this cheesy grilled queso dip after seeing one similar in a facebook group, and while I am not normally a fan of Velveeta this dip was totally amazing and the whole family loved it!
Easy Dip Recipes
Variations of this recipe
Change up the meat. If you are not a fan of chorizo or spicy sausage you can change things up by using ground beef with a bit of taco seasoning.
Change up the heat. Add more or less jalapeno peppers depending on how spicy you like your queso.
Change up the cheese. You need to keep the Velveeta, but you can change out the pepper jack cheese for many other cheeses including, cheddar, gouda, and Monterey Jack.
Add Veggies and beans. Want more veggies chop up and add green bell peppers, red bell peppers, black beans, even corn can be added to this easy grilled cheese dip! You can also add salsa if you want to too! I use pickled jalapenos but you can also use fresh jalapenos.
What to Dip in Smoked Cheese Dip
- Tortilla chips
- potato chips
- Sliced veggies including celery, cucumbers, and bell peppers
- Pork Rinds
- sliced baguette
- bread sticks
- toasted bread
How to Make on a Grill
I used my Big Green Egg grill when I made this smoked queso dip, however you can make this on a gas grill as well. If you are making it on a gas grill, just heat the grill to 250-300 degrees and place the pan of cheese dip on the grill rack to cook. It will cook a little bit faster on a gas grill, so you will only need 30-45 minutes of cook time. Just be sure to mix every so often while it is cooking.
Can I make this in the oven?
If you don’t have a grill or a smoker, you can totally make this in the oven too! Just put all the ingredients in the pan and set the oven temperature to 350. Keep an eye on it and stir frequently.
How to Store Left overs
Top the aluminum pan with tin foil and store in the fridge for up to 3 days if you have any left overs. To reheat place back on the grill, smoker or in the oven. You can use the left overs for many things including over fajitas, taco meat, and taco salad.
Smoked Queso Dip Ingredients
- 32 ounces block Velveeta sharp cheddar cheese
- 8 ounces pepper jack cheese, cubed
- 1 pound chorizo or spicy sausage
- 1 cup pickled jalapenos
- 20 ounces tomatoes with green chilies
- 1/2 cup white onion
- 1 tablespoon minced garlic
How to Make Smoked Queso Dip
Preheat the smoker or your grill to 250°F. Use pecan chips if you are using a smoker.
While the smoker is heating up chop up the Velveeta sharp cheddar cheese, pepper jack cheese, pickled jalapenos, and white onion and set aside
Brown your chorizo in a medium skillet over medium high heat, drain the meat from the oil.
In a 9×13 aluminum pan combine the Velveeta, pepper jack cheese, chorizo, jalapenos, green chilies, onion, and garlic.
Place in the smoker for 1 1/2 to 2 hours, every so often give it a stir and cook until the cheese is fully melted. Stir until well to combine once all the cheese is melted and serve as desired.
Easy Summer Recipes
- Classic Potato Salad
- Grilled Corn on the Cobb
- Fruit Pizza
- Chocolate Lasagna
- Grilled Chili Lime Chicken
- Easy Ice Cream Cake
- Grilled Salmon
- Steak Kabobs
Smoked queso dip
Ingredients
- 32 ounces block Velveeta sharp cheddar cheese
- 8 ounces pepper jack cheese cubed
- 1 pound chorizo or spicy sausage
- 1 cup pickled jalapenos
- 20 ounces tomatoes with green chilies
- 1/2 cup white onion
- 1 tablespoon minced garlic
Instructions
- Preheat the smoker or your grill to 250°F. Use pecan chips if you are using a smoker.
- While the smoker is heating up chop up the Velveeta sharp cheddar cheese, pepper jack cheese, pickled jalapenos, and white onion and set aside
- Brown your chorizo in a medium skillet over medium high heat, drain the meat from the oil.
- In a 9×13 aluminum pan combine the Velveeta, pepper jack cheese, chorizo, jalapenos, green chilies, onion, and garlic.
- Place in the smoker for 1 1/2 to 2 hours, every so often give it a stir and cook until the cheese is fully melted. Stir until well to combine once all the cheese is melted and serve as desired.
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