Smoked Queso Dip Recipe

This smoked queso dip recipe might just be the best thing that’s ever happened to a tailgate. The addition of some simple soups add just the right amount of creaminess and tanginess. 

Add in the smoke and the barbecue rub and there won’t be any left after your game day party. If you’re going to a tailgate, this can be made ahead of time and kept warm in a crockpot on low for hours. 

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What You Need To Make Smoked Queso Dip

Velveeta – The classic melt-friendly cheese
Pepper jack cheese – Adds a little kick
Cheddar cheese soup – Extra creamy texture
Cream of chicken soup – Savory depth
Tomato soup – Balances out the richness
Rotel (hot or mild) – Diced tomatoes and green chiles for spice
BBQ rub – I prefer my homemade rub, but use your favorite
Hot breakfast sausage – Adds some meaty goodness
Cilantro – Freshness at the end
Jalapeño – For those who like the heat

How to Make Smoked Queso Dip

For the nitty gritty details, follow the recipe card below. But generally speaking, this is all there is to it:

Fire Up the Grill
Set your smoker or grill for two zone cooking at 225°F. Use hickory or mesquite wood if you want a stronger smoke flavor, or go with oak for something milder.
Load Up the Pan
Grab a large foil pan and toss in all the ingredients. Give it a quick stir, but don’t worry about fully mixing—things will come together as it heats up.
Smoke and Stir
Place the pan on the grill over indirect heat, stirring every 20-30 minutes. The cheese will melt, and the smoke will work its magic.
Final Touches
Once everything is smooth and blended, stir in the chopped cilantro and top with sliced jalapeños if you want extra heat.
Serve It Up
Grab some tortilla chips, pretzels, or even grilled sausage slices for dipping. If it thickens up too much as it sits, just stir in a little milk or beer to loosen it up. The warmer you keep the dip, the less likely it is to thicken. Using a slow cooker for serving is a great idea to keep it warm.

Pro Tips

No charcoal grill? Make it on a gas grill with a foil packet of wood chips.
Want more heat? Swap the breakfast sausage for chorizo or add a dash of hot sauce.
Leftovers? Store in the fridge and reheat on the stovetop with a splash of milk.

Don’t limit yourself to just tortilla chips for this dip. Pita chips, crackers, burgers, and even chicken wings are excellent with this smoked queso dip.

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Can I Make a Smoked Dip Without a Smoker?

Yes, this dip can be made in the oven, or in a crock pot. It won’t have the smokey flavor of course, but it will still be amazing.

If you’re dying for that smoke flavor and don’t have a grill, you can also use The Smoking Gun which works really well. Just cover the dip tightly with plastic wrap, tuck the nozzle in, and allow it to go to work.

Smoked Queso Dip Recipe

Serves: 20 | Prep Time: 10 mins | Cook Time: 35 mins

Ingredients:
32 oz block Velveeta cheese, cut into 2″ cubes
8 oz pepper jack cheese, grated
1 10.5 oz can, cheddar cheese soup
1 10.5 oz can, cream of chicken soup
1 10.5 oz can, Tomato soup
1 10.5 oz can, Rotel (hot or mild)
2 tbsp, BBQ rub
1 lb breakfast sausage (hot or mild), cooked & crumbled
3 tbsp cilantro, chopped
1 Jalapeno sliced, (optional)

Step 1: Light your grill and set it up for two zone cooking, establishing temperature at 225°F. Add a large oak chuck to the coals, and allow for clean smoke to develop.

Step 2: While the grill is preheating, add all ingredients for the dip (except the cilantro, and jalapeno) to a large disposable aluminum tray. 

Step 3: Place the tray on the grill over indirect heat. Close the lid and allow the dip to smoke for 15 minutes. The cheeses will have started melting at this point, stir the mixture and close the lid allowing the dip to smoke for another ten minutes. 

Step 4: The cheeses should be mostly melted at this point, stir the dip again and close the lid for an additional ten minutes. 

Step 5: Remove from the grill, stir and top with optional cilantro and jalapeno.