Bring this easy and flavorful smoked queso dip to your next party or game day! Add the cheeses chorizo, Rotel, cilantro, garlic, onion, and salsa verde all into the same pan, then let the Traeger do the rest. You’ll love the hint of smokiness that enhances the Mexican flavors in this dip.
There is a reason why this smoked queso dip went viral! It’s the easiest dip recipe and is packed with flavor! Dips are super quick and easy to whip up and are always a crowd-pleaser. Next time you need an appetizer, you have to try this easy beer cheese dip, this creamy baked dip, or this popular Rotel dip.
What is Smoked Queso Dip?
We LOVE Mexican food at our house, so this smoked queso dip is a no-brainer! We can’t resist this warm cheesy dip full of chorizo, tomatoes, salsa verde, cilantro, garlic, and onion. All of the best Mexcian flavors are smoked together in one delicious dip! Serve with chips then let’s get to dipping!
Mexican-inspired appetizers are all the rage at parties or gatherings. They seem to always be everyone’s favorite! I have a few more appetizers in mind that are sure to be a hit. Bring this skillet queso, this cowboy caviar, or my irresistible Mexican street corn. They will not disappoint!
Gather the Ingredients
Velveeta cheese is a great base for a lot of yummy dips! It perfectly melts and has the creamiest texture for dipping. Add in all these delicious ingredients and it’s a match made in heaven. The most incredible smoked queso dip for tailgating, parties, or family get-togethers.
- Chorizo or Sausage: Cooked and crumbled.
- Velveeta Cheese: Adds the creamiest texture to the dip.
- Pepper Jack Cheese: A block of pepper jack cut into cubes.
- Rotel: The best combination of diced tomatoes and green chilies.
- Red Onion: Finely chopped and I love that added color.
- Garlic: Fresh minced garlic is always best.
- Jalapeno: This is optional but highly suggested if you like spicy.
- Cilantro: Fresh cilantro herbs brighten the flavors.
- Salsa Verde: The added green chili flavor is my favorite in this dip.
- Milk: If you need to thin the dip then add a splash of milk.
- Tortilla Chips: Serve with tortilla chips for dipping.
Smoked Queso Dip Recipe
The Traeger isn’t just for meat! This smoked queso dip recipe will convert you to use your Traeger for all the dips. This cooking method also adds the BEST smoked flavor that is next level! It doesn’t get any easier than throwing it all into the same pan. The Traeger does all the work, and clean-up is a breeze.
- Preheat the Smoker: Preheat the Traeger or smoker to 250 degrees Fahrenheit.
- Cook the Meat: Cook the chorizo or sausage in a skillet over medium-high heat until no longer pink.
- Add the Ingredients to an Aluminum Pan: Add the cooked meat, cheese, Rotel, onion, garlic, cilantro, jalapeno, and salsa verde to a 13X9-inch disposable aluminum pan.
- Cook, Stir, Then Finish Cooking: Cook for 1 hour then stir the ingredients together once the cheese melts. Continue to smoke for an additional hour.
- Add Milk If Needed: After 2 hours, stir well then add milk as needed to thin it out to your desired consistency.
- Enjoy: Serve warm with tortilla chips and enjoy!
Variations
This smoked queso dip recipe is so adaptable! Make it your own by swapping out the meat, using different add-ins, or changing the method of cooking. I also love to make it spicer when I want the extra kick!
- Swap the Meat: Ground beef, chicken, or pork all work! Season with taco seasoning and cook before adding. Cooked chicken breast or carne asada would also be SO delicious.
- Add-In Options: Add chopped bell peppers, use different onions, or add drained beans for a fun texture.
- Use Different Cheese: Velveeta is a MUST, but feel free to switch out the pepper jack with Monterey Jack, cheddar, or Colby-Jack cheese. I recommend soft cheese for this dip.
- Make it Extra Spicy: If you love spicy add some cayenne pepper or some fresh serrano to really kick up the spice level!
- Other Cooking Methods: If you don’t have a Traeger smoker, no problem! This dip can be made in a BBQ grill, the oven, or even the crockpot! Follow the same directions for a grill and oven. Stir occasionally and watch it closely because it may cook faster. Cook on low in the crockpot for 2 hours, stirring often.
Storing Leftover Dip
If you’re lucky enough to have leftover smoked queso dip then listen up! Because you’re going to want to save this dip for later. Follow my tips below so you can enjoy this dip another time!
- In the Refrigerator: Store leftover dip in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Reheat in the microwave and heat in 30-second increments then stir in between increments. You can also reheat this dip on the stovetop, but you may need to add a splash of milk to thin it out.
More Dips to Try
Smoked Queso Dip
Ingredients
- 1 pound chorizo or sausage, cooked and crumbled
- 16 ounces Velveeta cheese, cubed
- 8 ounces pepper jack cheese, cubed
- 10 ounces Rotel
- 1/2 cup red onion, finely diced
- 2 teaspoons garlic, minced
- 1 Jalapeno, diced (optional)
- 1/2 bunch cilantro, finely chopped
- 1/2 cup salsa verde
- milk, if needing to thin the dip
- tortilla chips, for serving
Instructions
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Preheat the smoker to 250 degrees Fahrenheit.
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Cook the chorizo or sausage in a skillet over medium-high heat until no longer pink.
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Add the cooked meat, cheese, Rotel, onion, garlic, cilantro, jalapeno, and salsa verde to a 13X9-inch disposable aluminum pan.
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Cook for 1 hour then stir the ingredients together once the cheese melts. Continue to smoke for an additional hour.
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After 2 hours, stir well and add milk as needed to thin it out to your desired consistency.
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Serve warm with tortilla chips and enjoy!
Nutrition
from The Recipe Critic
