Description
This Smoked Queso Dip is rich, creamy, and packed with bold smoky flavor that turns any gathering into an event. Melty cheese, savory sausage, and just the right amount of heat come together low and slow for a dip that disappears fast. Perfect for game day, BBQs, or anytime you want something unforgettable and easy.
Ingredients
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1 lb Velveeta cheese, cubed
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1 lb spicy breakfast sausage or chorizo, browned and drained
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1 can (10 oz) Rotel diced tomatoes & green chilies, undrained
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1 cup shredded pepper jack cheese
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½ cup yellow onion, finely diced
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½ cup jalapeños, diced (seeds removed for less heat)
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½ tsp smoked paprika
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¼ tsp garlic powder
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Optional garnish: chopped cilantro and sliced green onions
For serving: tortilla chips, pretzel bites, bread chunks, or fresh veggies
Instructions
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Preheat the Smoker
Heat your smoker to 250°F (120°C) using hickory, pecan, apple, or cherry wood. -
Brown the Sausage
Cook sausage in a skillet over medium heat until fully browned. Drain excess grease. -
Combine Ingredients
In a cast-iron skillet or disposable aluminum pan, add cubed Velveeta, cooked sausage, Rotel (with juice), pepper jack, onion, jalapeños, smoked paprika, and garlic powder. Stir once to combine. -
Smoke the Queso
Place the uncovered pan in the smoker. Smoke for 1½–2 hours, stirring every 30 minutes, until completely melted, smooth, and bubbling. -
Finish & Serve
Remove from the smoker, stir well, garnish with cilantro and green onions if desired, and serve hot.
Notes
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Low and slow is key – higher heat can cause the cheese to separate.
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Stir regularly to keep the queso smooth and evenly smoky.
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Control the heat by choosing mild or hot Rotel and adjusting jalapeños.
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Keep it warm by serving in the cast-iron skillet or a small slow cooker.
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Leftovers reheat best with a splash of milk over low heat.