Smoked Queso Dip

5 from 1 vote

Packed with flavor, our smoked queso dip is a cheesy appetizer with a smokey flavor and spicy kick your whole family will love.

Prep Time15

Cook Time2

Total Time2 15

Course: Appetizer, dip

Cuisine: American

Servings:

Calories: 223kcal

Author: Chef Ryan Littley

Equipment

Ingredients

1 tablespoon olive oil
1 lb chorizo
1 cup onion diced
2 tablespoon chopped garlic
2 teaspoon red pepper flakes optional
1 teaspoon sweet paprika
8 oz gouda cheese shredded or extra sharp cheddar
8 oz queso fresco
16 oz velveeta cheese cubed
1 cup diced pickled jalapeños 6 oz can - drained
1 cup diced tomatoes 14 oz can - drained

Instructions

Preheat your smoker to 250 degrees
Add one tablespoon of olive oil to a large frying pan over medium-high heat.
Add the loose chorizo meat to the hot pan.
Brown the chorizo, breaking apart any large clumps (about 5-7 minutes). Use a slotted spoon to remove the chorizo from the saute pan, placing them in a disposable aluminum pan or cast-iron skillet, leaving the drippings in the pan.
*Keep ingthe ingredients separate in the pan allows the smoke flavor to penetrate them individually.
Add the diced onions to the pan with the chorizo drippings.
Saute the onions for 1-2 minutes until fragrant.
Add the chopped garlic, sweet paprika, and red pepper flakes to the pan, stirring to combine. Reduce the heat to medium and continue to cook the onions for 2-3 minutes, then remove the pan from the heat.
Remove the onions from the pan using a slotted spoon, placing them in a foil pan (or cast iron frying pan).
*Keep the ingredients separate to allow them to allow the smoke flavor to penetrate them individually.
Add the chorizo, Velveeta cubes, shredded Gouda, queso fresca, tomatoes and pickled jalapenos to the pan.
Add your favorite wood chips to your smoke tube. For this recipe ,we used hickory wood chips
Add the pan to the smoker and allow it to smoke for 1 hour.
Remove the pan from the smoker and stir to combine all ingredients thoroughly.
*Make sure to close your smoker while stirring so it maintains its heat level.
Place the pan back in the smoker and cook for an additional 45 minutes.
*For a hearty smoke flavor, add more wood chips to the smoker tube.
Remove the pan from the smoker and stir while hot to get the smoky layer from the top of the pan mixed in with the queso dip.

Notes

Can I make this in my oven?

Absolutely. It won’t have the smoky flavor that smoking the dip will give it, but it will still be a delicious dip whether you use your oven, slow cooker, or Dutch oven to make it.
*You can add a little liquid smoke to relipicate the smoke flavor.

What other ingredients can I use to make Smoked Queso?

We absolutely love using Mexican chorizo in this dish, but you can also use sweet or hot Italian sausage or ground beef.

Canned Rotel tomatoes are my go-to for the queso dip, but you can substitute chopped fresh tomatoes and chopped green chilies.

You can substitute pepper jack, cheddar, Colby, or Monterey jack for the shredded gouda cheese.

If you're not a fan of Velveeta, substitute 8 ounces of softened cream cheese and ½ of heavy cream in its place.

You can substitute fresh jalapenos, poblano peppers, green chilies, or hatch chili peppers for the pickled jalapenos.

For a spicier flavor, chili powder, taco seasoning, garlic powder, onion powder, and cumin can be added,

Nutrition