Spicy Smoked Queso Dip (3 Ways!)

5 from 2 votes
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This smoked queso dip is made from a blend of cheeses, chorizo sausage, and the perfect blend of spice. A mouth-watering, crowd-pleasing dip that’s easy to make on the grill, the smoker, or a crock pot! Plus, it’s low carb, has minimal prep time, and is always a hit!

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 is Smoked Queso Dip?

Smoked queso dip is a variation of the popular Mexican cheese dip that is made by combining melted cheese, heavy cream or milk, and various seasonings. The difference with smoked queso dip is that it is infused with a smoky flavor by being cooked over a pellet grill or wood-fired grill. 

In this recipe, I give the option to use liquid smoke to recreate the smoky flavor right in your crockpot or slow cooker! This adds a unique and delicious depth of flavor to the dip regardless of your cooking method. 

What Makes This Recipe Great

If you’re looking for an unforgettable appetizer to accompany you to every single BBQ this summer, this spicy smoked queso recipe is perfect! 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 smoked cheese dip!

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 game day or summer gathering, large or small!

If you’re like me, you’re always looking for a good dip recipe to have on hand. I’ve got you covered! Try my Easy Fried Pickle Dip, this Crockpot Jalapeno Popper Dip, or this Chive & Onion Cream Cheese Corn Dip

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 32 oz block of Velveeta cheese, cut into cubes, and about 12 oz of pepper jack cheese cut into cubes. You could swap this for Monterey jack cheese or cheddar cheese if preferred. 
  • 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 a ton 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 Pellet Smoker

  1. Preheat the Traeger grill to 250.
  2. While the grill is preheating, brown the chorizo in a cast-iron skillet or pan 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 out the cheese to your desired consistency, and smoke for 25 more minutes. 
  6. Garnish your smoked queso dip with jalapeno pepper 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 Pro Tips

Expert Tips

  • Liquid Smoke: If you choose to use the crockpot or regular grill methods, use a couple of drops of this to add the delicious smoke flavor. You can find these drops at most grocery stores or on Amazon.
  • Protein Alternative: If you don’t prefer to use chorizo sausage, you can also use ground beef, ground chicken, or ground pork sausage instead. You could even try it with breakfast sausage. Follow the same instructions for cooking it before adding it to the queso.
  • 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 Tips

  • Serve this smoked queso dip with tortilla chips, veggie sticks, or, if you prefer, low-carb chips or crackers!
  • You can also use this as a topping for burgers or nachos!

Storage Tips

  • Store leftover queso dip in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop, and give it a good stir with a spoon before serving. 
a hand dipping a tortilla chip in to the queso

Recipe FAQs

What wood do you use to smoke queso?

I recommend Hickory wood chips for a delicious smoky flavor. It’s my favorite to use because it has a nice balance and doesn’t give off too sweet a flavor like Cherry pellets might. 

Are queso and Rotel dip the same thing?

No! While Rotel dip is a type of queso dip, it is specifically made with a can of Rotel diced tomatoes and green chilies. There are many variations of queso dips that are not Rotel. 

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 dip on a regular gas grill or charcoal grill. See the printable recipe card below for step-by-step instructions.

Can I make this in a slow cooker or crock pot?

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!

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.

If you love this recipe, please give it a star rating and leave a comment below!

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

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Spicy Smoked Queso Dip Recipe

By: Ashley McCrary
5 from 2 votes
This smoked queso dip is made from a blend of cheeses, chorizo sausage, and the perfect blend of spice. A mouth-watering, crowd-pleasing dip that’s easy to make on the grill, the smoker, or a crock pot! Plus, it’s low carb, has minimal prep time, and is always a hit!
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 10 -12 servings

Ingredients  

  • 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

  • Preheat Traeger grill to 250.
  • While the grill is preheating, brown the chorizo in a medium skillet over medium/high heat. Once cooked, remove and drain the meat.  
  • 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.
  • Place the pan on the Traeger at 250 for a minimum of 45 minutes. 
  • Stir the cheese mixture and add either beer or milk to thin the cheese and smoke for 25 more minutes. 
  • Garnish with jalapenos and cilantro. Serve with warm tortilla chips.

Crockpot

  • Add all the ingredients except the beer or milk to the crockpot. Cover and cook on LOW for 2 hours, or until all the cheese has melted.
  • Once cooked, reduce heat to the WARM setting and mix in the beer or milk to thin it out bit. Make sure to keep the setting to WARM so it will help keep the queso hot for serving. You can keep it on this setting for up to 4 hours.

Regular Grill

  • Heat up your grill.
  • 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.
  • Place the foil pan of smoked queso ingredients on the other side of the grill over a drip pan.
  • Heat until it's all melted together, stir, and serve!

Notes

Expert Tips

    • Liquid Smoke: If you choose to use the crockpot or regular grill methods, use a couple of drops of this to add the delicious smoke flavor. You can find these drops at most grocery stores or on Amazon.
    • Protein Alternative: If you don’t prefer to use chorizo sausage, you can also use ground beef, ground chicken, or ground pork sausage instead. You could even try it with breakfast sausage. Follow the same instructions for cooking it before adding it to the queso.
    • 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 Tips

    • Serve this smoked queso dip with tortilla chips, veggie sticks, or, if you prefer, low-carb chips or crackers!
    • You can also use this as a topping for burgers or nachos!

Storage Tips

    • Store leftover queso dip in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop, and give it a good stir with a spoon before serving. 

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!

About Me

Mother, wife, cookbook author, recipe creator an open book

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!

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Recipe Rating




10 Comments

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

  1. 5 stars
    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. Im so thrilled to hear this was a hit Felecia. Thank you for your kind words and successful outcome. Happy eating friend!

  2. 5 stars
    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. 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.