Smoked Queso Dip Recipe

This smoked queso dip is rich, creamy, and layered with smoky flavor from slow-melting cheese, fire-roasted tomatoes, and spiced chorizo. Cooked low and slow on a charcoal or pellet smoker, it’s the ultimate crowd-pleasing dip for game day, parties, and backyard gatherings.

Smoked queso is one of those recipes that immediately steals the show. Not only is this dip familiar, comforting, and endlessly scoopable, but cooking it on the smoker takes it to another level by adding depth you simply cannot achieve on the stovetop or in a slow cooker.

In this version, I keep things classic by using Velveeta for unbeatable meltability, pepper jack for just the right amount of heat, and chorizo for bold, savory flavor. As the queso slowly smokes, everything melts together into a smooth, creamy dip that’s rich, balanced, and completely irresistible.

What Is Smoked Queso?

Smoked queso is a warm cheese dip that’s cooked on a smoker rather than on the stovetop or in the oven. Because it’s cooked using low, indirect heat, the cheese melts gradually while absorbing light smoke, which creates a smoother texture and deeper, more complex flavor.

Typically, smoked queso is made in a foil pan and stirred periodically throughout the cooking process. This step is important, as it helps the cheese melt evenly while also preventing scorching or separation.

Why This Smoked Queso Recipe Works So Well

Cheese is an excellent vehicle for smoke when it’s cooked gently, and that’s exactly what this method delivers. By keeping the heat low, the queso stays smooth and creamy while allowing smoky flavor to develop without turning bitter.

At the same time, Velveeta provides a stable, creamy base, while pepper jack and chorizo add layers of spice and richness. Additionally, stirring the queso regularly ensures even melting and eliminates hot spots, which results in a consistently silky texture.

Because of all this, smoked queso is a huge hit as an appetizer for parties, outdoor barbecues, and, of course, game day. It also works beautifully on both charcoal and pellet grill smokers, so you can easily use the setup you already have.

Ingredients for Smoked Queso Dip

This smoked queso dip is built with simple, bold ingredients that melt smoothly and deliver rich flavor with minimal effort.

Cheese Base

• Velveeta cheese
• Block of Cream Cheese 
• Pepper Jack cheese (you can sub other cheeses here, like cheddar, Monterey Jack, or Gouda for smokiness)
• Whole Milk or Beer (Mexican lagers work great here)

Flavor Add Ins

• Fire Roasted Tomatoes (usually cans of Rotel with the liquid included) 
• Green chiles with liquid
• Onion
• Fresh jalapeno pepper
• Dried Spices (paprika, chili powder, or even my homemade Tajin seasoning or Cajun bbq dry rub mix) 

Protein Options

• Mexican chorizo (cooked and crumbled)
• Smoked Pulled Beef or Pulled Pork
• Smoked brisket
• Grilled or rotisserie chicken
• Ground beef or breakfast sausage

These proteins can be swapped in or mixed and matched depending on what you have on hand or want to feature for game day or entertaining.

How to Prep Ingredients for Smoked Queso

Start by browning the chorizo in a skillet. Once it begins to crisp, add the diced onion and optional jalapeño peppers and cook until softened and fragrant. 

Drain excess grease to keep the queso rich but not oily. Cubing the Velveeta and shredding the pepper jack ahead of time helps everything melt evenly once it goes on the smoker. While you can use pre-shredded cheese, I find that grating your own fresh cheese gives the creamiest and smoothest outcome. 

Combine everything in a foil pan or in a Dutch oven. This can all just be added and tossed together or just dumped right in and mixed throughout the smoking process. 

Best Temperature for Smoked Queso

Preheat your smoker to 250 degrees Fahrenheit and set it for indirect heat.

This temperature is hot enough to melt the cheese slowly without scorching and gentle enough to allow the smoke flavor to build gradually.

How Long to Smoke Queso Dip

Smoked queso typically takes about 1 hour, depending on your smoker and pan depth.

Place the foil pan on the smoker and stir every 15 to 20 minutes. Regular stirring is key to achieving a smooth, creamy texture with no unmelted cheese pockets.

The queso is done when it is fully melted, smooth, and evenly combined.

Best Wood for Smoked Queso

Mild woods work best for queso.

Apple, cherry, or pecan provide subtle smoke that enhances the cheese without overpowering it. Avoid strong woods like mesquite, which can make queso bitter.

How to Serve Smoked Queso

Serve smoked queso hot straight from the smoker or transfer it to a warm serving dish.

Pair it with tortilla chips, corn chips, or sturdy vegetables for dipping. For parties, keep it warm on the grill, smoker, or in a slow cooker set to warm.

Garnish with fresh cilantro, green onions, or extra jalapeños if desired.

Storage and Make Ahead Tips

Smoked queso can be made ahead and reheated gently.

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat slowly on the stovetop, in the oven, or back on the smoker, stirring frequently to restore a smooth texture.

Avoid microwaving on high heat, as it can cause the cheese to separate.

Expert Tips for the Best Smoked Queso

• Cube cheese evenly for consistent melting
• Always include the liquid from canned tomatoes and chiles
• Drain excess chorizo grease to avoid oily queso
• Stir regularly for a smooth texture
• Use mild wood to prevent overpowering smoke
• Keep the heat low and indirect

More Recipes To Try

• Smoked Spinach Artichoke Dip
• Chicken Bacon Ranch Sliders
• Smoked Hatch Chili Pepper Dip
• Smoked Cream Cheese
• Queso Fundido Con Chorizo