Have you been dying to try the viral Tik Tok queso recipe that you’ve seen across social media? See how you can grill up this deliciously easy cheesy dip on any charcoal, gas, or pellet style smoker at home!
If you love cheese, then you will hands down love this easy smoked queso recipe on the grill! It’s the perfect party dip that wows a crowd and guarantees that people will be requesting it time and time again.
While this dip is a lower carb cheese sauce, it’s not exactly what I would call healthy (but not everything in life has to be either). We are also huge connoisseurs of a good cheese sauce over here at Bon Appeteach (try my 3 ingredient beer cheese sauce, smoked hatch chili dip, queso fundido, or my super popular keto Fondue recipe too). I knew that this dip in particular needed to make it’s home here on my site.
With a handful of affordable ingredients you can whip this fairly hands off recipe up in no time! Grab all the details below for tips and techniques for smoking the perfect cheese dip below or jump to the recipe at the bottom of the page. Let’s dive in!
- Large, Disposable Aluminum Pan
- Knife and Cutting Board
- Frying Pan
- Spatula/ Spoon
Below I’ll walk you through the ingredient list, possible substitutions and all the helpful culinary teach tips you need for making the perfect dip!
Ingredients for smoked queso:
- Velveeta Cheese – Yes, it needs to be Velveeta! While it gets picked on at times, I am personally a lover of the melty gold goodness. Because it’s “cheese product” it melts easily, is hard to burn, and makes a great base for this recipe. Buy a block and chop it into cubes!
- Pepper Jack Cheese – Shred a block of pepper jack to help balance out the intense cheddar flavor of the Velveeta. You can swap for other Mexican style cheeses here as well.
- Fire Roasted Tomatoes – Use your favorite brand of fire roasted tomatoes (liquid and all). The canned tomatoes add a ton of flavor and the liquid helps thin out the cheese.
- Green Chiles – I like to add a large can of green chiles (also with all the liquid) to help add some flavor to the mixture.
- Onion – Dice up some onion and sauté it before adding it to the dip (I do this when I cook the meat).
- Fresh Jalapenos (optional) – I like to dice these up and add them in to give it some heat. This is optional but great if you enjoy it! I cook this along with the onion and the chorizo to get them a little more tender prior to smoking.
- Cooked Chorizo Sausage – While you can always use ground beef, I am absolutely obsessed with a cook crispy cooked, ground chorizo. The flavors and spices are out of this world and make this dip go a long way. Pre- cook it and drain the grease and add the onion in as well.
- Garnish- Top with fresh, chopped cilantro, diced tomatoes and green onion if desired. I also sometimes like to sprinkle on some of this homemade Tajin seasoning blend too!
Does your dip look too thick? Here’s what you can do!:
First, start by giving it a good stir! Stirring it frequently helps to pull the hotter cheese from the sides to the middle and vice versa. If it’s been on for over and hour and still somehow feels too thick, add a splash of milk to the mixture (only a few tablespoons at a time) to get the right consistency.
It will also become thicker again as it cools, so play around with it to get it to the texture you prefer. Alternatively, you could add a beer like I do in my beer cheese sauce recipe as well if desired.
Can I make this queso in my oven or slow cooker?
Yes, while it may not have the smoky flavor from the wood chips on your grill it will still cook the same! Add everything just as you would to the foil pan and bake at 250 F. Stir the dip every 15 minutes for around 45 minutes to an hour or until melted and smooth.
Tips to serve, store, and reheat smoked queso dip:
- Serving is best with tortilla chips of course! Looking to keep it low carb? Try my recipe for low carb tortilla chips too or pour over your favorite taco recipe using these keto corn tortillas. Radish slices, mini peppers, and even roasted veggies (like potatoes or broccoli) taste amazing with this dip.
- This makes a lot of queso! I like to freeze small batches into plastic bags (about 2 cups per bag).
- Reheat in the microwave at medium heat or half power and stir every 30 to 60 seconds until its heated through evenly. Add a little milk to thin it here as well if desired.
- While it makes a great dip, serve it over grilled crispy chicken wings.
How To Make Smoked Queso Dip
- 1, 32 oz. Velveeta Cheese cut into cubes
- 8 oz. Shredded Pepper Jack Cheese
- 1, 15 oz. Fire Roasted Tomatoes with liquid
- 1, 15 oz. Green Chiles with liquid
- 1 lb. Cooked Mexican Chorizo
- 1 Onion diced small
- 2 Fresh Jalapenos diced (optional for added heat)
- Pre-heat your smoker to 250 F. and set it for indirect heat.
- Start by cooking your chorizo sausage. When it starts to brown, add the onion and optional jalapenos to the pan and cook until the chorizo is brown and crispy. Remove and drain excess grease on a paper towel lined plate.
- Cube the Velveeta into 1 inch pieces. Shred the pepper jack cheese. Dice the green chilies if they are whole (or used pre-diced for simplicity).
- In a foil pan, add the Velveeta, pepper jack, cooked chorizo mixture, canned fire roasted tomatoes, and the green chiles. Include the liquid from both canned items!
- Mix everything well so it’s evenly distributed across the pan. Place it on your smoker and stir it every 15-20 minutes for about and hour. Stirring is what will help it heat evenly and fully melt. It’s done when there are no more chunks of cheese and everything looks smooth and incorporated.
- Remove from the heat and garnish if desired. Serve with your favorite chips and veggies for dipping!