Smoked Queso Dip
This Smoked Queso recipe is creamy, cheesy, and full of bold flavor. With sausage, peppers, and plenty of melty cheese, it’s the ultimate easy dip for a BBQ, game day, or party!
Ingredients
- 2 pounds sausage, chorizo, or ground beef
- 1 cup diced onion
- 2 jalapenos, minced
- 32 ounces Velveeta, cubed
- 16 ounces pepper jack cheese, cubed
- 20 ounces Rotel, two 10 ounce cans
- 2 tablespoons chili seasoning, click link for the recipe
Instructions
- Preheat a smoker to 225 degrees F.
- Heat a large skillet on the stove over medium-high heat. Add the sausage, onion and jalapenos and cook for 7-8 minutes or until the sausage is no longer pink.
- Drain any grease from the skillet then transfer everything to a 9” x 13” aluminum foil pan, or a cast iron dutch oven.
- Add the cubed Velveeta, pepper jack cheese, Rotel and chili seasoning. Place on the smoker for 15 minutes. Open the smoker and stir the queso.
- Continue to cook for another hour on the smoker, opening and stirring every 20 minutes.
- Remove from the smoker and transfer to a slow cooker set to warm, or serve it immediately. If needed, add 1/4 cup milk at a time to thin out the queso until it reaches your desired consistency.
Notes
- Made as instructed, this queso has a medium spice level.
- To make it with a mild spice level: replace the pepper jack cheese with Monterey jack cheese. Omit the jalapenos, or replace them with ½ cup green bell pepper. Use mild rotel and mild breakfast sausage. Replace the chili seasoning with taco seasoning.
- To make it hot and spicy: add 1-2 diced serrano peppers with the jalapenos. Use hot Rotel that’s made with habaneros instead of green chilies, and use hot pork sausage or chorizo.
- You can make this recipe without meat. Or if you’d like to replace the ground pork with a vegetarian substitute, I recommend using soy chorizo.
- This recipe is naturally gluten free when made with my homemade chili seasoning (or a packet of gluten-free chili seasoning) and served with tortilla chips, corn tortillas, carrots, or bell peppers for dipping.
- I used a Traeger grill for this recipe, but you can also make it on a traditional smoker, electric smoker, or charcoal grill.
- I recommend Traeger Apple Pellets for this recipe. You can also use other mild flavored pellets or wood chips, such as cherry, maple or pecan.
Nutrition Facts
Calories 556kcal (28%)Carbohydrates 13g (4%)Protein 36g (72%)Fat 40g (62%)Saturated Fat 19g (95%)Polyunsaturated Fat 3gMonounsaturated Fat 12gCholesterol 120mg (40%)Sodium 1913mg (80%)Potassium 620mg (18%)Fiber 1g (4%)Sugar 9g (10%)Vitamin A 1745mg (35%)Vitamin C 9mg (11%)Calcium 743mg (74%)Iron 2mg (11%)
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