Name: Smoked Queso
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 lb Velveeta cheese, (cubed); 2 lb breakfast sausage, (cooked and crumbled); 1 (8-oz) bag shredded Mexican cheese blend; 2 (10-oz) cans diced tomatoes and green chiles, (undrained); 1 cup pickled jalapeño slices; 2 Tbsp minced garlic; 2 Tbsp minced onion flakes; ½ cup milk or beer; 3 cups hickory wood chips, (soaked for 30 minutes)

Smoked Queso Dip – a kicked up version of your favorite cheese dip with TONS of great flavor. Cheese dip loaded with sausage, spicy jalapeños and a delicious smoky flavor from cooking on the grill. Great dip for cookouts, camping, parties, and tailgating in the Fall.

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Smoked Cheese Dip on the Grill

I saw this idea floating around on Facebook earlier this summer and was intrigued! Velveeta queso slow-cooked on the grill. I love queso and I love grilling, so I had to give it a try. O-M-YUM! This was delicious! TONS of smoky flavor from the wood chips in the grill. Most of all, this was a lot of fun to make. It is perfect for cookouts, camping, and tailgating in the Fall. Grab a few beers and start grilling and chillin’.

How to Make Smoked Queso on the Grill

This cheese dip is super easy to make. Here is what we used:

Hot Jimmy Dean Sausage
Pickled jalapeños
Velveeta cheese
Rotel diced tomatoes and green chiles (mild, regular, or hot)
Minced garlic
Onion – dried or fresh
Mexican cheese blend
Milk, beer, broth, or water
Disposable aluminum pan or large cast iron skillet
Wood chips
Charcoal grill, Big Green Egg, Traeger Grill, or Electric Smoker

To make the dip, just dump everything in a disposable aluminum pan and pop it on the grill.

The main thing you need to make this queso is a grill and some wood chips. I used hickory wood chips. I soaked them in water for 30 minutes before starting the grill. One cup of wood chips will last for about 20 minutes. We periodically added some to the grill when we stirred the dip.

We use a charcoal grill at our house. Setting up a charcoal grill for smoking is super easy. Light the coals, when the coals are ready, place them on one side of the grill. Place some of the wood chips on top of the coals. Place the pan of dip on the side without the coals to cook it with indirect heat.

This queso is even easier to make on your Big Green Egg or Traeger Grill. Just set the temp to about 350ºF and let the smoker melt the cheese and add a ton of amazing flavor.

How to Make Smoked Queso Without a Grill

Don’t have a grill? No problem! You can make this dip in the slow cooker, in the microwave, or on the stovetop. I suggest adding ½ teaspoon of liquid smoke to the mixture to give the dip the smoky flavor.

Queso Dip is Great for a Crowd

The first time we made this dip Chicken Legs said “This would be great for parties and tailgating!”. I couldn’t agree more. Heck, making this dip is a party in itself. Everyone can gather around the grill and enjoy a cold adult beverage while the dip is cooking. This Smoked Queso Dip has quickly become a favorite at our get-togethers.

While you could make a meal out of this yummy cheese dip, you probably want a few other things to eat at your party. Here are a few of our favorite recipes from the blog that go great with this yummy dip:

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before and after cooking queso on the grill

Smoked Queso

Author: Stephanie @ Plain Chicken

Yield: people

Prep Time 5 mins

Cook Time 40 mins

Total Time 45 mins

Smoked Queso Dip – a kicked up version of your favorite cheese dip with TONS of great flavor. Creamy cheese dip loaded with sausage, spicy jalapeños, and a delicious smoky flavor from cooking on the grill. Great dip for cookouts, camping, parties, and tailgating in the Fall.

Equipment:

Ingredients:

2 lb Velveeta cheese, cubed
2 lb breakfast sausage, cooked and crumbled
1 (8-oz) bag shredded Mexican cheese blend
2 (10-oz) cans diced tomatoes and green chiles, undrained
1 cup pickled jalapeño slices
2 Tbsp minced garlic
2 Tbsp minced onion flakes
½ cup milk or beer
3 cups hickory wood chips, soaked for 30 minutes

Instructions:

Place all ingredients except wood chips in a 9×13-inch disposable aluminum pan.
Prepare grill. Place charcoal in a charcoal starter and light. When the coals start to turn gray, dump into the grill, placing all the coals to one side. Top the hot coals with some of the wood chips. Place the pan with the dip on the side of the grill without coals. Close grill.
Cook the queso for 30 to 45 minutes, up to several hours, stirring periodically and adding wood chips to the top of the coals every 20 minutes. Add milk or beer to queso as it cooks to reach the desired consistency.
Serve the dip with chips and veggie slices.

Notes:

Can use a Big Green Egg or Traeger grill instead of a charcoal grill.

I used Jimmy Dean sausage.

Can substitute ground beef, ground turkey, or chorizo for sausage.

If you are sensitive to heat, use MILD Rotel diced tomatoes and green chiles.

Can use fresh onion instead of dried minced onion.

If the dip is too thick, you can add some more milk or beer to thin it out.

I garnished the cooked dip with extra tomatoes, jalapenos, and cilantro.

Can make the dip in the slow cooker, in the microwave or the stovetop. Add some liquid smoke to the mixture to get that smoky flavor.

Steph