Smoked Queso Dip (Easy, Creamy & Stovetop Option)

Smoked queso dip in a large cast-iron skillet.

5 from 3 votes

Smoked Queso Dip (Easy, Creamy & Stovetop Option)

This smoked queso dip is rich, creamy, and loaded with sausage, Velveeta, and Rotel for the ultimate crowd-pleasing appetizer. Make it low and slow on a smoker or use the easy stovetop method for a quick, cheesy dip perfect for game day, parties, or casual entertaining.

Prep Time10

Cook Time25

Smoking time1

Total Time1 35

Course: Appetizer

Cuisine: Mexican/Southwestern

Servings: servings

Calories: 304kcal

Author: Sharon Rigsby

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.

Video

Notes

This recipe, as written, is spicy and has a kick. To reduce the heat, substitute regular breakfast sausage for hot. You can substitute Monterey Jack or Gouda cheese for the Pepper Jack cheese. In addition, be sure to use "mild or regular" diced tomatoes and green chilies, not "original" or "hot."

To make this recipe vegetarian, simply leave out the bacon and sausage.

Add some evaporated milk, regular milk, or cream if your dip is too thick.

If you don't have a cast-iron skillet, you can always smoke your dip using a sturdy disposable aluminum pan.

I use a Big Green Egg for smoking, but any Kamado Joe-type smoker or gas, charcoal, or pellet grill with a lid, such as Traeger, works great, too. Follow your manufacturer's instructions for smoking, maintain the temperature at 250° F, and you are in business.

The number of servings shown is for appetizer servings with chips.

Add a block of cream cheese to the mix if you want a little variety. Sauteed bell peppers and onions would also be a nice addition.

If you don't have a grill or smoker, you can make smoked queso dip in a saucepan on the stove, in the oven, or in a crockpot or slow cooker. The addition of bacon in this recipe gives it a bit of a smoky taste, but if you want more, add a one-eighth teaspoon of liquid smoke. Be sure not to go overboard with the liquid smoke; a little goes a long way.

Leftovers can be stored covered in the refrigerator for four to five days. I don't recommend freezing them because it will change the texture.

To reheat leftovers, place them in a small saucepan over low heat. Be sure to stir the mixture constantly while it is reheating to keep the cheese from burning or scorching. You can also reheat this dip in a crockpot or slow cooker.

If there is any downfall to this delicious dip, it congeals and forms a solid mass when it cools. This means it has to be kept warm for easy dipping. Because it starts and smokes in a cast-iron skillet, one easy fix is to serve it on a hot plate or portable electric burner. Alternatively, you can keep it warm by transferring it to a chafing dish, an electric fondue pot, a small crockpot, or a slow cooker. If it looks too thick, add a bit of milk to thin it out.

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