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Get ready, because this creamy smoked queso dip is about to enter your kitchen with a bang, and it’s so easy to make. We’re talking melted cheese perfection with savory sausage and zesty Rotel tomatoes that’s literally a taste explosion. It’s the best smoked queso recipe for game day, backyard barbecues, and family cookouts!
Why This Recipe is So Good
- It’s basically foolproof. This isn’t your average smoker queso dip–it’s the kind that makes people stop mid-conversation and ask what you did differently. Whether you’re making this smoked queso on a Traeger, channeling that Meat Church energy, or using any other smoker, that hickory smoke transforms everything. You literally cannot get this flavor from your stovetop, no matter how hard you try.
- The cheese combo is pure genius. We’re talking creamy American cheese (the melting MVP) paired with spicy pepper jack for just the right amount of kick. Add in that savory browned sausage and you’ve got yourself a dip that’s basically a meal.
- It stays perfect for hours. The slow smoking process lets all these flavors get cozy together, creating a smoker queso dip that’s creamy, smoky, and honestly addictive. Plus, you can keep it warm on the smoker all afternoon—perfect for Super Bowl game day, when people keep coming back for more.
- It’s ridiculously versatile! You can substitute Monterey Jack or sharp cheddar for the pepper jack, although you’ll lose some of the heat. Or be adventurous with the meat variations: shredded chicken with taco seasoning, chorizo, or even pulled pork work wonderfully in place of sausage.
Chef’s Tips
- Block cheese is your best friend here. I cannot stress this enough: skip the pre-shredded stuff for this smoker queso dip recipe. Those anti-caking agents will make your queso grainy instead of silky smooth. Trust me on this one–cube it yourself and thank me later.
- Brown that sausage like you mean it. Don’t just cook it through; we want those beautiful browned bits that add incredible flavor depth. Those little caramelized pieces are more valuable than gold in this smoker queso.
- Stir every 15-20 minutes, no exceptions. I understand you’re busy chatting with guests, but set a timer! This prevents the cheese from burning on the bottom and keeps everything melting evenly.
- Save some cilantro for the grand finale. Add most of it at the end to keep that bright green color and fresh flavor, but keep a little extra for sprinkling on top when you serve it. Remember, people eat with their eyes first!
More Delicious Party Dips
- Irresistible Jalapeño Corn Dip (Slow Cooker Recipe)
- 2-Ingredient Cream Cheese Pepper Jelly Dip
- Green Tomato Salsa
- Texas Caviar (Cowboy Caviar Recipe)
- 3-Ingredient Sausage Dip (Stovetop or Crockpot)
- Everything Bagel Dip
- Marry-Me 7 Layer Dip
- Mexican Corn Dip
- 3-Ingredient Boursin Dip
- Creamy Jalapeño Popper Dip (Low Carb, Keto)
Smoked Queso
The best smoked queso recipe for game day, backyard barbecues, and family cookouts, this creamy, cheesy favorite is made in one skillet!
Equipment
- Smoker or grill
- Or aluminum pan or cast iron skillet
Ingredients
- 1 lb. ground sausage, browned and crumbled (or ground beef)
- 2 lbs. American cheese, cubed
- 1 lb. pepper jack cheese, from blocks, cubed
- 2 cans (10 oz each) Rotel diced tomatoes and green chilies
- 1 can (4 oz) chopped pickled jalapeños
- 1 tsp garlic powder
- ½ tsp salt
- ½ cup fresh cilantro, chopped
- Hickory wood chips for smoking
- Milk or beer as needed for consistency
Instructions
- Get your smoker going at 275°F. Hickory wood chips are my favorite here, but oak or mesquite work great too.
- Add 1 lb. ground sausage, browned and crumbled (or ground beef) in a skillet over medium heat and break it up as it cooks. You want nice small crumbles, not big chunks. Drain off the grease and set it aside.
- Combine all the ingredients in 9×13-inch aluminum pan, cast iron skillet, or heavy Dutch. Add browned 1 lb. ground sausage, 2 lbs. of cubed American cheese, 1 lb. cubed pepper jack cheese, 2 cans Rotel tomatoes, 1 can pickled jalapeños, 1 tsp garlic powder, and ½ tsp salt.
- Smoke queso for 30 to 45 minutes. Set a timer to stir every 15 to 20 minutes, and add more hickory wood chips every 20 minutes to maintain a steady smoke flow.
- Monitor consistency as it cooks. Add milk or beer gradually to reach your desired consistency if the queso becomes too thick.
- Finish and serve by stirring in ½ cup fresh cilantro, chopped during the last 5 minutes of cooking. Serve immediately while hot.
Alternative Grill Method
- Light charcoal in a starter and wait until coals turn gray. Place all coals to one side of the grill, then top with hickory wood chips. Place the pan with queso on the side without coals. Close the grill and follow the same timing and stirring instructions.
Spice Level: This has a medium spice range. For milder queso, use mild Rotel and reduce the amount of pickled jalapeños. For a spicier take, add diced fresh jalapeños or a pinch of cayenne pepper.
Serving Suggestions: Goes well with tortilla chips, soft pretzels, or crusty bread. Also, it’s super delicious as a topping for baked potatoes or nachos.
Storage and Reheating: Store leftover queso in the fridge for up to 4 days. To reheat, warm gently in a slow cooker or on the stovetop over low heat. Stir frequently and add milk or beer as needed to restore creamy consistency.
Tomato Substitution: If you have difficulty finding Rotel tomatoes, a good equivalent is Roma tomatoes. Just dice the Roma tomatoes, add diced green chiles (like Hatch or Anaheim), and finish with a pinch of salt.
Approximate Information for One Serving
Calories: 818calProtein: 43gFat: 69gSaturated Fat: 36gTrans Fat: 1gCholesterol: 205mgSodium: 3325mgPotassium: 429mgTotal Carbs: 7gFiber: 1gSugar: 4gNet Carbs: 6gVitamin A: 2342IUVitamin C: 5mgCalcium: 1624mgIron: 3mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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