FREE 28-Day Clean Keto Guide here

Spicy Smoked Queso Dip

CFK
May 28, 2022 | Author: Ashley McCrary

This spicy smoked queso dip is an easy, crowd-pleasing appetizer that will be beloved by all. Serve with tortilla chips or veggies, & enjoy!

a photo of half a foil pan full of smoked queso dip topped with chopped cilantro and jalapeno slices next to a basket of tortilla chips

If you’re looking for an unforgettable appetizer to accompany you to every single bbq this summer, this spicy smoked queso dip is the appetizer of summer barbeque dreams!

Made over the grill or in a crockpot, and served with tortilla chips, veggies, or drenched over your chicken, you just cannot go wrong with this super easy, flawless queso!

a foil pan full of smoked queso dip topped with chopped cilantro and jalapeno slices next to a sprig of cilantro and squeezed lime halves.

What Makes This Recipe Great

Imagine grabbing a disposable foil pan, throwing in all of your ingredients, placing the pan on the grill, and watching it melt into an amazing, delicious dip that everyone will rave about.

That’s what you’re getting with this smoked queso dip, and your guests will thank you and ask you to make and remake this recipe time and time again. It’s the perfect appetizer dip for any gathering, large or small!

Ingredient Notes

labeled ingredients to make this recipe

Chorizo: This adds so much flavor to the smoked queso. Make sure to cook and drain this before adding to the rest of the ingredients.

Cheese: For this recipe I used a large 32oz block of Velveeta, cut into cubes, and about 12oz of pepper jack cheese cut into cubes.

Can of Jalapenos & Chopped Green Chiles: These are easy to find at the grocery store. They come in 4oz cans (you’ll only need one can of each). Check the canned goods section or the Hispanic foods section. You can also sometimes find these near the salsa.

Lime Juice: Fresh lime juice really adds to this recipe. You’ll just need the juice of one lime, about 2 tbsp.

Veggies: Roma tomatoes, diced, sweet onion, diced.

Garnish: Jalapeno slices and cilantro

Beer or Milk: While this is optional, using one of these thins it out. The milk will just thin it nicely and the beer will add additional flavor. I love the flavor the beer gives it, but choose whichever you prefer!

Seasoning: Chili powder, cumin, paprika, oregano, salt, pepper, garlic powder, onion powder.

Recipe Step by Step

all of the ingredients combined into a disposable foil pan

Traeger/Smoker

  1. Preheat Traeger grill to 250.
  2. While the grill is preheating, brown the chorizo in a medium skillet over medium/high heat. Once cooked, remove and drain the meat.  
  3. To a large disposable aluminum pan, add the chopped onions, diced tomatoes, diced jalapeñoes, green chiles, seasonings, Velveeta, and pepper jack cheese to the pan.
  4. Place the pan on the Traeger at 250 for a minimum of 45 minutes. 
  5. Stir the cheese mixture and add either beer or milk to thin the cheese and smoke for 25 more minutes. 
  6. Garnish your smoked queso with jalapenos and cilantro. Serve with warm tortilla chips.

Crockpot

  1. Add all the ingredients to the crockpot. Cover and cook on LOW for 2 hours, or until all the cheese has melted.
  2. Once cooked, reduce heat to the WARM setting. This will keep the dip hot for serving for up to 4 hours.

Regular Grill

  1. Heat up your grill.
  2. Place a pan of water directly on the grate of your grill and fill about two-thirds full with hot water to add moisture inside the grill.
  3. Place the foil pan of smoked queso ingredients on the other side of the grill over a drip pan.
  4. Heat until it’s all melted together, stir, and serve!
melted smoked queso in a foil pan

Mac’s Tips & Tricks

Liquid Smoke: If you choose to use the crockpot or regular grill methods, use a couple of drops of this to add the smokey flavor. You can find these drops at most grocery stores or on Amazon.

Foil Pans: I like disposable foil pans because 1. You can cook in and serve from the same pan! 2. They typically come with lids so they’re easy to transport and store leftovers. Cover with foil before sealing with the lid for extra protection!

Serving: Serve this smoked queso with tortilla chips, veggie sticks, or if you prefer, low-carb chips or crackers!

a hand dipping a tortilla chip in to the queso

Recipe FAQs

Spicy Smoked Queso Dip: FAQs

What if I don’t have a smoker? How would I make this on a regular grill? 

That’s ok! You can also make this smoked queso on a regular grill. See the printable recipe below for step-by-step instructions.

Can I make this in a slow cooker or crockpot?

Yes! See the printable recipe below for step-by-step instructions!

Do I need to use a disposable foil pan? 

You can use another heat-safe pan if you’d like, but the ease and transportability of the foil pan make it my go-to!

How do you store leftover smoked queso dip? 

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or over the stove.

Is this recipe keto-friendly?

There are about 12 net carbs per serving of this dip, so while it’s not “keto” per se, it still is considered low carb. Serve with a low-carb veggie or cracker instead of tortilla chips.

More Delicious BBQ Recipes

Traeger Baby Back Ribs

Sue Sue’s Fruit Salad

The Best Slow Smoked Beef Tri-Tip

Keto BLT Dip

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a photo of half a foil pan full of smoked queso dip topped with chopped cilantro and jalapeno slices next to a basket of tortilla chips

Spicy Smoked Queso Dip

This spicy smoked queso dip is an easy, crowd-pleasing appetizer that will be beloved by all. Serve with tortilla chips or veggies, & enjoy!

  • Total Time: 50 minutes
  • Yield: 1012 servings 1x

Ingredients

Scale
  • 1 pound chorizo or hamburger meat, cooked and drained
  • 32 oz Velveeta, chopped in cubes
  • 12 oz pepper jack cheese cubes
  • 4 oz can chopped chiles
  • 4 oz can chopped jalapenos
  • 1 lime, juiced
  • 2 Roma tomatoes, diced
  • 1 sweet onion, diced
  • Garnish- Jalapeno slices and cilantro
  • 1/4 cup beer or milk OPTIONAL*

Seasoning: 

  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

Traeger/Smoker

  1. Preheat Traeger grill to 250.
  2. While the grill is preheating, brown the chorizo in a medium skillet over medium/high heat. Once cooked, remove and drain the meat.  
  3. To a large disposable aluminum pan, add the cooked chorizo, chopped onions, diced tomatoes, diced jalapeñoes, green chiles, seasonings, Velveeta, and pepper jack cheese to the pan.
  4. Place the pan on the Traeger at 250 for a minimum of 45 minutes. 
  5. Stir the cheese mixture and add either beer or milk to thin the cheese and smoke for 25 more minutes. 
  6. Garnish with jalapenos and cilantro. Serve with warm tortilla chips.

Crockpot

  1. Add all the ingredients to the crockpot. Cover and cook on LOW for 2 hours, or until all the cheese has melted.
  2. Once cooked, reduce heat to the WARM setting. This will keep queso hot for serving for up to 4 hours.

Regular Grill

  1. Heat up your grill.
  2. Place a pan of water directly on the grate of your grill and fill about two-thirds full with hot water to add moisture inside the grill.
  3. Place the foil pan of smoked queso ingredients on the other side of the grill over a drip pan.
  4. Heat until it’s all melted together, stir, and serve!

Notes

Liquid Smoke: If you choose to use the crockpot or regular grill methods, use a couple of drops of this to add the smokey flavor. You can find these drops at most grocery stores or on Amazon.

Foil Pans: I like disposable foil pans because 1. You can cook in and serve from the same pan! 2. They typically come with lids so they’re easy to transport and store leftovers. Cover with foil before sealing with the lid for extra protection!

Serving: Serve this smoked queso with tortilla chips, veggie sticks, or if you prefer, low-carb chips or crackers!

  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish/ Appetizer
  • Method: Grill/Traeger/Crockpot
  • Cuisine: American
  • Diet: Gluten Free

Keywords: smoked queso dip, spicy queso

10 thoughts on "Spicy Smoked Queso Dip"

  1. Monica says:

    I can’t get the print function to work

    1. Ashley McCrary says:

      Hi Monica! The print function is working. So sorry you are having issues. I would try refreshing your page.

  2. Felecia says:

    This recipe was so delicious! I doubled the recipe for a graduation party and it was all gone by the end. Everyone raved about it. It was so easy to make too!

    1. Ashley McCrary says:

      Im so thrilled to hear this was a hit Felecia. Thank you for your kind words and successful outcome. Happy eating friend!

  3. Brittany Stephens says:

    What would be a good beer to use?

    1. Ashley McCrary says:

      Hi Brittany, I would suggest a beer that is your favorite.

  4. Mile says:

    When do you add the lime, the chorizo and the seasonings? All at the beginning?

    1. Ashley McCrary says:

      Hi Mile, yes add all at the beginning.

  5. Sarah K says:

    Best. Queso. Ever.

    I made this in my crockpot yesterday, served it at a party, had dreams about it last night, woke up and had a dish for breakfast. The perfect amount of heat. I made it in the crockpot and didn’t use Liquid Smoke (didn’t have any) and it was perfect.

    Will definitely be adding it to my party appetizer rotation!

    1. Ashley McCrary says:

      YAY Sarah!!! As I was reading from the beginning to just receive your thrill for this Queso Dip, I laughed so hard at the breakfast treat!!!:-) It’s so fun to find a quick easy recipe to serve that will be the dish everyone wants you to bring or provide at gatherings. Thanks friend for the fun feedback.


 

Leave a Reply

Your email address will not be published.

Recipe rating

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!