Smoked Queso Dip Recipe

Smoked queso on the big green egg in a dish with chips

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 the smoker, it’s the ultimate crowd pleasing dip for game day, parties, and backyard gatherings.

Course Appetizer, Grilling, party food, Snack

Cuisine American, Mexican

Keyword cheesy, creamy, How To Make Smoked Queso Dip, smoked, spicy

Prep Time 15

Cook Time 1

Total Time 1 10

Servings servings

Calories 92kcal

Author Bon Appeteach

Ingredients

16 oz. Velveeta Cheese cut into cubes
8 oz Cream Cheese cut into cubes
8 oz. Shredded Pepper Jack Cheese freshly grated
15 oz. Fire Roasted Tomatoes with liquid
15 oz. Green Chiles with liquid
1 lb. Cooked Mexican Chorizo
1 Onion diced small
2 Fresh Jalapenos diced (optional for added heat)
1 cup Whole Milk or Mexican Lager

Seasonings

1 tbsp Smoky Paprika
1 tbsp Chili Powder
2 tsp Garlic Powder
1 tsp Kosher Salt

Instructions

Preheat smoker to 250 degrees Fahrenheit and set for indirect heat.
Cook chorizo in a skillet until browned. Add onion and optional jalapeños and cook until softened. Drain excess grease.
Add cubed Velveeta, cream cheese, shredded pepper jack, cooked chorizo mixture, fire roasted tomatoes, and green chiles with liquid, milk, and all of the spices to a foil pan.
Stir to evenly combine. It's ok if it's not mixed super well.
Place pan on smoker and cook for about 1 hour, stirring every 15 to 20 minutes.
Continue cooking until the queso is fully melted and smooth.
Remove from smoker, garnish if desired, and serve hot.

Video

Notes

Queso feels to thick? Make sure to really stir it well and let it fully heat through before adding additional liquid. If you like to have a somewhat thinner queso dip, add a splash of milk and incorporate until you hit your desired consistency.

Nutrition