This easy, one pan Smoked Queso Dip is the ultimate appetizer for tailgating, holidays, and parties. It has two types of cheese, sausage, Rotel with chilies, onion, garlic, and does not lack in smokey flavor. Don’t have a smoker? No worries, you can make it in the oven or slow cooker.
Why This Smoked Queso Dip Recipe is the BEST!
- Quick to assemble- Literally throw everything together and pop it in the smoker.
- Versatile recipe- The ingredients are pretty straight forward which makes it even easier to add, substitute, or take away anything. I give some fun suggestions down further in the post. You can also make this in the oven or slow cooker if for some reason you cannot smoke the dip.
- Easy clean up- If you use a disposable aluminum pan there is literally no clean up, just throw it in the trash.
Ingredients for Smoked Queso
- Velveeta Cheese: This is essential for a perfectly melty and delicious queso.
- Ground Breakfast Sausage: Be sure to strain off any grease (you don’t want that in the dip).
- Rotel with Chilies: Feel free to use mild or spicy, you can also use diced tomatoes if you do not want any spice.
- Mexican Cheese: You can never have enough cheese in queso, am I right?
- White Onion: Peel and finely dice the onion.
- Evaporated Milk: Feel free to use regular milk in it’s place.
- Garlic Powder: You can also use fresh minced garlic.
- Salt and Pepper: Add these to suit your taste preferences.
PRO TIP: Easily double or triple this recipe to feed a crowd. Or if you want a smaller amount, cut the recipe in half.
How To Make Smoked Queso Dip
This is a short summary of the steps, the recipe card below will have more details.
- Preheat smoker with the pellets of your choosing.
- Prepare the ingredients (brown your sausage, dice the onion, cut up the velveeta, etc).
- Combine everything together.
- Smoke your dip.
- Serve with the dippers of your choice and eat immediately.
PRO TIP: If you are serving this at a party or want it to stay melty longer, place the queso in a slow cooker on the “keep warm” or low setting.
Dippers to Serve With Smoked Queso Dip
The obvious option is tortilla chips because “duh,” chips and dip. But here are some more ideas for you to try out:
- fresh vegetables
- Doritos and other chips
- pretzels (soft pretzel bites would be so good)
- pita chips
- toasted bread slices
- pork rinds
Smoked Queso Variations
This dip is very versatile and you can do pretty much anything with it. Try some of these fun suggestions:
- jalapenos (fresh or pickled)
- a can of black beans (drained)
- different meats: chorizo, ground beef, pulled pork, chicken strips, etc.
- other cheese: pepper jack cheese, mozzarella, etc.
- 1 ounce packet of taco or chili seasoning
- diced multi colored bell peppers
- black olives
What Kind of Pellets Should I Use For Smoking Queso Dip?
For this recipe I used a mixture of Apple and Competition Blend pellets by Pit Boss. I think mild wood pellets work best because you do not want it to be overwhelmed with smoke. Great mild wood pellets include apple, cherry, maple, oak, or a combination. Flavors like mesquite and hickory are stronger but can still work. Just keep in mind, every pellet has a different flavor and smoke strength.
Frequently Asked Questions (FAQ’s)
It is most likely because there was not enough liquid (evaporated milk) added. All you have to do is add a splash of evaporated milk or regular milk and stir it in well. This will help thin out your queso without altering the flavor.
Yes, but keep in mind it will not have the smoky flavor (unless you add a 1/2 teaspoon of liquid smoke). Anyways this dip can be made in the oven and also in a slow cooker. In the oven follow the same instructions as if you were smoking it. In the slow cooker you will cook it on low, stirring every 20 minutes, until it is melty and delicious.
Yes! What I like to do is make the dip no more than three days in advance. When I am ready to serve it I throw it into my slow cooker and heat it back up on low, stirring every 20 minutes, until it is ready to eat. You may have to add a little more evaporated milk, salt, and pepper (just taste test it).
Dairy tends to not freeze well so I do not recommend freezing this dip.
Looking For More Delicious Dips?
- Fried Dill Pickle Dip
- Ricotta Dip with Roasted Grapes
- Buffalo Crab Dip
- Feta and Onion Hot Dip
- Dunkaroo Dip
- Maple Pumpkin Fruit Dip
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Smoked Queso Dip
- Smoker; I use a Pit Boss Vertical Smoker
- 13×9 Aluminum Pan
- 2 pounds Velveeta cheese
- 2 pounds breakfast sausage; cooked and crumbled
- 2 cans Rotel with Chilies; 15 ounces
- 1 can evaporated milk; 12 ounces
- 1 cup mexican cheese
- 1 yellow onion; finely diced
- 4 teaspoons garlic powder
- salt and pepper; to taste
- Preheat smoker to 200° F. I used a mixture of Apple and Competition Blend pellets by Pit Boss.
- In an aluminum pan add all the ingredients and stir to combine.
- Smoke for 2 hours, stirring every 20 minutes.
- Remove the Smoked Queso Dip from the smoker and eat immediately with dippers of your choice. NOTE: If you are serving this at a party, or want it to stay melty longer, place the queso in a slow cooker on the "keep warm" or low setting.
- Refrigerated in an airtight container for up to one week.
- Freezing is not recommended.
- Microwave for 30-60 seconds.
- On the stove over medium heat until warmed through.
- In the slow cooker on low until warmed through.
- Follow the directions exactly the same (add a 1/2 teaspoon of liquid smoke if you want), as if you were smoking it. Bake at 200° F for two hours, stirring every 20 minutes.
- Cook on low, stirring every 20 minutes until melty (add a 1/2 teaspoon of liquid smoke if you want).
If you make my Smoked Queso Dip, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!