This smoked queso dip is creamy, cheesy, and packed with bold Tex-Mex flavor, making it perfect for game day, cookouts, or any time you need an easy, crowd-pleasing appetizer. Made with Velveeta, sausage, and Rotel, it can be cooked low and slow on a smoker or quickly on the stovetop with equally delicious results.
What is Smoked Queso Dip?
Smoked queso dip is a warm, melted cheese dip made with processed cheese, sausage, and tomatoes, typically cooked low and slow on a smoker to add a subtle smoky flavor.
Whether you're using a smoker, a grill, or just your stovetop, this easy queso dip delivers the same creamy, crowd-pleasing results.
Quick Look At The Recipe
Ready in: 35 minutes (stovetop) or 1 hour, 35 minutes (smoker) | Serves: 8-10 | Difficulty: Easy | Make-Ahead Friendly: Yes
Hot, melty, slightly smoky queso loaded with sausage and bacon, basically, it’s the dip everyone hovers around at the party.
Jump to:
- What is Smoked Queso Dip?
- Quick Look At The Recipe
- Why You'll Love This Recipe
- Ingredient Notes and Easy Swaps
- Variations To Try
- How To Make Smoked Queso Dip (Step-By-Step)
- How To Make Smoked Queso Dip Without Meat
- Smoked Queso Dip On A Big Green Egg
- How To Keep Queso Warm For Serving
- What To Serve With Smoked Queso Dip
- Storage And Reheating Tips
- Recipe FAQs
- Tips To Ensure This Recipe Turns Out Perfectly
- More Cheesy Recipes You'll Love
- Join The Conversation
- Recipe:
Why You'll Love This Recipe
- Two ways to make it: smoker or quick stovetop
- Ultra creamy and scoopable (no broken or grainy cheese here)
- Perfect for game day, Cinco de Mayo, or last-minute guests
- Made with simple, easy-to-find ingredients
- That smoky, cheesy, spicy combo is downright irresistible
G&P Wisdom:
A good queso dip doesn't just sit on the table; it disappears before you can grab a second chip.
Ingredient Notes and Easy Swaps
- Velveeta - the secret to smooth, never-grainy queso
- Pepper jack cheese - adds flavor + a little heat
- Breakfast sausage - hot or mild depending on your crowd
- Bacon - adds richness and a subtle smoky layer
- Rotel (diced tomatoes + green chilies) - classic queso flavor
- Extra green chilies - optional, but boosts flavor
- Jalapeño - garnish + fresh heat
Shortcut Tip:
You can swap sausage for ground beef, chorizo, or even turkey sausage.
Variations To Try
- Queso blanco: use white Velveeta or white American
- Extra creamy: add 4 oz cream cheese
- Vegetarian: skip meat, add sautéed veggies
- Spicier: use hot Rotel + jalapeños
- Smokier: add smoked paprika or chipotle powder
I've tested this with several cheese combinations over the years, and while you can use traditional cheeses, Velveeta really does give you that perfectly smooth, never-grainy texture every time.
How To Make Smoked Queso Dip (Step-By-Step)
This smoked queso dip is easy to make, whether you're using a smoker or the stovetop method below.
This is a summary of the steps; the complete directions are in the recipe card below.
Smoker Method
- Preheat smoker to 250°F.
- Cook bacon in a cast-iron skillet until partially done.
- Add sausage and cook until browned and fully cooked.
- Drain excess grease.
- Add cheeses, Rotel, and chilies. Stir gently.
- Continue stirring until the cheese melts.
- Place the skillet on the smoker over indirect heat.
- Smoke for 1 hour, stirring halfway through. Serve hot with chips.
Stovetop Method (Tested Shortcut)
- Cook bacon and sausage in a skillet over medium heat until browned.
- Drain excess grease.
- Reduce heat to medium-low.
- Add cheeses, Rotel, and chilies.
- Stir constantly until melted and smooth (about 10 minutes).
- Serve immediately.
Optional Smoky Boost:
Add ⅛ teaspoon liquid smoke or a pinch of smoked salt.
I tested both methods side by side, and the stovetop version is much faster with very little difference in flavor.
How To Make Smoked Queso Dip Without Meat
If you prefer a vegetarian version of smoked queso dip, simply leave out the sausage and bacon. To keep the flavor rich and satisfying, consider adding sautéed onions, bell peppers, or black beans.
This variation still delivers a creamy, flavorful queso dip that's perfect for parties and game day.
Smoked Queso Dip On A Big Green Egg
This smoked queso dip is perfect for a Big Green Egg. Set your Egg to 250°F using indirect heat with a plate setter, and follow the same steps as outlined in the recipe.
Mild woods like oak or pecan work best and won't overpower the cheesy flavor.
How To Keep Queso Warm For Serving
- Hot plate with cast-iron skillet
- Slow cooker (LOW setting)
- Small crockpot or fondue pot
- Chafing dish for parties
What To Serve With Smoked Queso Dip
This smoked queso dip is perfect served with tortilla chips, corn chips, or fresh vegetables.
This smoked queso dip is also perfect when paired with:
- Mexican Chopped Salad, Chicken Taco Casserole, Walking Taco Casserole, Ground Beef Nachos, or Steak Fajitas
- Frozen Lime Margaritas or Frozen Cranberry Margaritas (highly recommended)
Storage And Reheating Tips
- Store in fridge up to 4-5 days
- Reheat gently on stovetop over low heat
- Stir constantly to keep it smooth
- Add a splash of milk if needed
Recipe FAQs
Smoked queso dip is made with Velveeta, pepper jack cheese, sausage, Rotel tomatoes, and seasonings. Some versions include bacon for added flavor and richness.
You can make smoked queso dip on the stovetop by cooking the meat first, then melting the cheese mixture over low heat. Add a small amount of liquid smoke for flavor if desired.
Smoked queso dip typically takes about 1 hour at 250°F, stirring halfway through to ensure even melting.
Queso thickens as it cools. Add a splash of milk, cream, or evaporated milk and stir over low heat to loosen it.
Mild woods like oak, pecan, or apple work best. Strong woods like mesquite can overpower the flavor.
Yes, smoked queso dip can easily be made without meat by leaving out the sausage and bacon. Add sautéed vegetables like onions and peppers for extra flavor and texture.
Tips To Ensure This Recipe Turns Out Perfectly
- Use low heat when melting cheese to prevent separating
- Don't skip draining the meat-too much grease = broken queso
- Stir often to keep everything smooth
- Use sturdy tortilla chips (this dip is thick and hearty)
- Add a splash of milk if it gets too thick
💬 I tested both methods myself, and the stovetop version is a fantastic option when you want queso fast without dragging out the smoker.
More Cheesy Recipes You'll Love
If you love cheese as I do, you might also like these highly-rated, savory recipes that also feature cheese:
Join The Conversation
If you make this smoked queso dip, I'd love to hear how it turned out-especially if you try the stovetop version! Drop a comment, leave a star rating, and let me know your favorite way to serve it.
Southern Comfort with a Side of Simplicity.
For over a decade, Grits and Pinecones has been serving up delicious recipes with a Southern flair-simple, flavorful, and perfect to share with family and friends.
Recipe:
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Grits and Pinecones.
Smoked Queso Dip (Easy, Creamy & Stovetop Option)
Equipment
- large cast iron skillet or you can use a large, sturdy, disposable aluminum pan
Ingredients
- 2 slices bacon, chopped
- 1 pound breakfast sausage, hot
- 1 pound Velveeta processed cheese, cut into cubes
- 4 ounces shredded pepper-jack cheese
- 10 ounces diced tomatoes and green chilies, with juice, I use Rotel, "original"
- 4 ounces chopped green chilies, with juice, I use "mild"
- 1 jalapeno, seeds removed and finely chopped.
Instructions
Smoker Instructions
- Prepare your grill for smoking following the manufacturer's instructions and preheat it to 250°F. If you are using a Big Green Egg, add a layer of charcoal and a handful of wood chips or a chunk or two of wood. Add another layer of charcoal and light the fire. Preheat the Egg to 250°F. Add the plate-setter legs up, then the cooking grid.
- While your grill is heating up, heat a large cast-iron skillet over medium-high heat. When the skillet is hot, add the chopped bacon. Spread it out evenly and let it brown and render some of its fat. This should take about seven minutes. The bacon will not be fully cooked at this point.
- Add the sausage and partially break it up. Let it cook undisturbed for about 5 minutes. Use a spatula to flip it over, then continue breaking it into small pieces. Let it cook for an additional 5 minutes undisturbed, then repeat. Continue cooking until it is browned and thoroughly cooked.
- Remove the skillet from the heat and pour out the sausage and bacon onto a paper towel to drain as much grease as possible. Use additional paper towels to blot the top of any excess grease.
- Add the sausage and bacon back to the pan and reduce the heat to low. Add the Velveeta and pepper jack cheese, the diced tomatoes and green chilies along with the juice, and the canned chilies with juice and stir to combine. Continue stirring until the cheese melts.
- Place the skillet on the grill and close the smoker. Plan to smoke it for about one hour and stir it halfway through.
- Remove the skillet from the grill, garnish with the chopped jalapeno, and serve it immediately while still hot with sturdy corn chips or tortilla chips.
Optional Stove Top Instructions
- Cook chopped bacon in a skillet over medium heat for about 7 minutes, until partially cooked. Add the sausage, break it up, and cook until browned and thoroughly cooked, about 10 minutes. Drain excess grease.
- Reduce the heat to medium-low. Add cheeses, Rotel, and chilies. Stir constantly until melted and smooth (about 10 minutes).
- Serve immediately.Optional Smoky Boost: Add ⅛ teaspoon liquid smoke or a pinch of smoked salt.
Leave a Reply