Smoked Queso Dip

Smoked Queso Dip – Complete Recipe

Unless you have been living on a desert island you cannot have escaped that social media went into meltdown when somebody made this dip. From then on it went viral and for a while became The thing to make! Today we will be showing you how to make a smoked queso dip. This dip is perfect for any game day or gathering!
This dip is easy to make and can be served table top with chips.  We will be cooking with both hickory and mesquite wood which is going to add a rich smokey flavor to the queso.


2 Pound – Velveeta Cheese
1 Bar – Cream Cheese
1/2 Block – Colby & Monterey Jack Cheese
2 Cans – Diced Tomatoes with Habanero
1 – Onion
1 – Hot Sausage (More is also ok)
6 – Garlic Cloves
Mexican/Taco Seasoning
1 – Sheet Pan
1/2 Can – Beer

Queso Dip

Prepare the Smoked Queso Dip!

First we will be pre cooking our sausage, onion and garlic. To do this we start with a layer of oil in a pan. I like to stick my pan on the BBQ over an indirect heat as i already have the thing ready for a cook.  Add in finely cut onion and then after a couple of minutes the garlic. These won’t need to be in long as they will start to caramelize quickly. The sausage will be ground into small portions as it cooks and mixed with the onions and garlic. Set these aside in a corner of the sheet pan.

Once cooked we can start to prep our other ingredients. Cut the 1/2 block of the cheese into bite sized cubes. Next we will dice equal portions of both the Velveeta and cream cheese. Place each of the cheeses in a separate area of the sheet pan. Open up the tomatoes and put these into the sheet pan as well. We recommend including habaneros in your diced tomatoes but they can be optional if you prefer a more mild dip. Now that the sheet pan is prepared we are ready to head to the smoker! Don’t worry too much about presentation or anything like that. This is going to melt down into a whole lot of delicious goodness and so what it looks like now is not important at all. 

Cooking Time

We will be BBQing this up in the smoker which you will need to pre-heat to about 275°F (135°C). For a strong smoky flavor in the dip we recommend using both hickory and mesquite woods. Make sure to get an even smoke going inside before starting to cook. Place the sheet pan that you prepped before onto the grill inside the smoker and close the lid. After about 30 minutes, remove the cover and mix the ingredients using a spoon. Return to the smoker and cook for an additional 30 minutes. At the 1 hour mark you will be mixing your ingredients again, this time slowly mixing in 1/2 can of beer as you stir. The beer can be optional but will help with the consistency of the texture. Once mixed, your dip is ready to sit for an additional final hour of cooking. This dip can be served as-is in the pan or you could move it to a crockpot to keep it warm if you wont be eating it for a while.

Let us know in the comments how it came out when you try it. If you are getting the smoker on to make this why no give these Smoked Pulled Beef Birria Tacos a try!

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