Description
Learn how to make the ultimate Smoked Queso Dip, a delicious and smoky cheese dip perfect for any gathering. This recipe combines Velveeta and pepper jack cheeses with sausage, tomatoes, and spices, all smoked to perfection for a rich and flavorful appetizer.
Ingredients
Scale
Cheese Mix:
- 1 pound Velveeta cheese, cubed
- 8 oz pepper jack cheese, shredded
Additional Ingredients:
- 1/2 pound breakfast sausage or chorizo, cooked and crumbled
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
- 1/2 cup diced white onion
- 1 jalapeño, finely chopped (remove seeds for less heat)
- 1/4 cup milk or heavy cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- tortilla chips for serving
Instructions
- Preheat the Smoker: Preheat your smoker to 250–275°F.
- Mix Ingredients: In a large cast iron skillet or disposable aluminum pan, combine the cheeses, sausage, tomatoes, onion, jalapeño, milk, and seasonings.
- Smoke the Dip: Place the pan in the smoker and cook for 1.5 to 2 hours, stirring every 30 minutes until smooth and smoky.
- Serve: Enjoy hot with tortilla chips or other dippers.
Notes
- Enhance smoky flavor with hickory or mesquite wood chips.
- Customize with ground beef, brisket, or black beans for variety.
- Reheat leftovers on stovetop or in microwave with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Smoking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 cup
- Calories: 230
- Sugar: 2g
- Sodium: 670mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 45mg
