{"id":73797,"date":"2025-02-07T14:17:47","date_gmt":"2025-02-07T14:17:47","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/smoked-queso-dip-recipe-grillseeker\/"},"modified":"2025-02-07T14:17:47","modified_gmt":"2025-02-07T14:17:47","slug":"smoked-queso-dip-recipe-grillseeker","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=73797","title":{"rendered":"Smoked Queso Dip Recipe – Grillseeker"},"content":{"rendered":"


\n<\/p>\n

\n

This smoked queso dip recipe might just be the best thing that\u2019s ever happened to a tailgate. The addition of some simple soups add just the right amount of creaminess and tanginess.\u00a0<\/p>\n

Add in the smoke and the barbecue rub and there won\u2019t be any left after your game day party. If you\u2019re going to a tailgate, this can be made ahead of time and kept warm in a crockpot on low for hours.\u00a0<\/p>\n

Jump to Recipe<\/a><\/p>\n

What You Need To Make Smoked Queso Dip<\/h2>\n

Velveeta<\/strong> \u2013 The classic melt-friendly cheese
Pepper jack cheese<\/strong> \u2013 Adds a little kick
Cheddar cheese soup<\/strong> \u2013 Extra creamy texture
Cream of chicken soup<\/strong> \u2013 Savory depth
Tomato soup<\/strong> \u2013 Balances out the richness
Rotel<\/strong> (hot or mild) \u2013 Diced tomatoes and green chiles for spice
BBQ rub<\/strong> \u2013 I prefer my homemade rub, but use your favorite
Hot breakfast sausage<\/strong> \u2013 Adds some meaty goodness
Cilantro<\/strong> \u2013 Freshness at the end
Jalape\u00f1o<\/strong> \u2013 For those who like the heat<\/p>\n

\"ingredients<\/figure>\n

How to Make Smoked Queso Dip<\/h2>\n

For the nitty gritty details, follow the recipe card below. But generally speaking, this is all there is to it:<\/p>\n

Fire Up the Grill<\/strong>
Set your smoker or grill for two zone cooking at 225\u00b0F. Use hickory or mesquite wood if you want a stronger smoke flavor, or go with oak for something milder.
Load Up the Pan<\/strong>
Grab a large foil pan and toss in all the ingredients. Give it a quick stir, but don\u2019t worry about fully mixing\u2014things will come together as it heats up.
Smoke and Stir<\/strong>
Place the pan on the grill over indirect heat, stirring every 20-30 minutes. The cheese will melt, and the smoke will work its magic.
Final Touches<\/strong>
Once everything is smooth and blended, stir in the chopped cilantro and top with sliced jalape\u00f1os if you want extra heat.
Serve It Up<\/strong>
Grab some tortilla chips, pretzels, or even grilled sausage slices for dipping. If it thickens up too much as it sits, just stir in a little milk or beer to loosen it up. The warmer you keep the dip, the less likely it is to thicken. Using a slow cooker for serving is a great idea to keep it warm.<\/p>\n

Pro Tips<\/h3>\n

No charcoal grill?<\/strong> Make it on a gas grill with a foil packet of wood chips.
Want more heat?<\/strong> Swap the breakfast sausage for chorizo or add a dash of hot sauce.
Leftovers?<\/strong> Store in the fridge and reheat on the stovetop with a splash of milk.<\/p>\n

\"tortilla<\/figure>\n

Don\u2019t limit yourself to just tortilla chips for this dip. Pita chips, crackers, burgers, and even chicken wings are excellent with this smoked queso dip.<\/p>\n

Click The Images Below for More Game Day Apps<\/h3>\n
\n
\"smoked<\/a>
Smoked Buffalo Chicken Dip<\/figcaption><\/figure>\n
\"finished<\/a>
Ultimate Loaded Baked Potatoes<\/figcaption><\/figure>\n
\"Memphis<\/a>
Memphis Style Wings<\/figcaption><\/figure>\n
\"Philly<\/a>
Philly Cheesesteak Sliders<\/figcaption><\/figure>\n<\/figure>\n

Can I Make a Smoked Dip Without a Smoker?<\/h2>\n

Yes, this dip can be made in the oven, or in a crock pot. It won\u2019t have the smokey flavor of course, but it will still be amazing.<\/p>\n

If you\u2019re dying for that smoke flavor and don\u2019t have a grill, you can also use The Smoking Gun<\/a> which works really well. Just cover the dip tightly with plastic wrap, tuck the nozzle in, and allow it to go to work.<\/p>\n

\"tray<\/figure>\n

Smoked Queso Dip Recipe<\/h2>\n

Serves:<\/strong> 20 | Prep Time:<\/strong> 10 mins | Cook Time:<\/strong> 35 mins <\/p>\n

Ingredients:<\/strong>
32 oz block Velveeta cheese, cut into 2\u2033 cubes
8 oz pepper jack cheese, grated
1 10.5 oz can, cheddar cheese soup
1 10.5 oz can, cream of chicken soup
1 10.5 oz can, Tomato soup
1 10.5 oz can, Rotel (hot or mild)
2 tbsp, BBQ rub<\/a>
1 lb breakfast sausage (hot or mild), cooked & crumbled
3 tbsp cilantro, chopped
1 Jalapeno sliced, (optional)<\/p>\n

Step 1:<\/strong> Light your grill and set it up for two zone cooking, establishing temperature at 225\u00b0F. Add a large oak chuck to the coals, and allow for clean smoke to develop.<\/p>\n

Step 2:<\/strong> While the grill is preheating, add all ingredients for the dip (except the cilantro, and jalapeno) to a large disposable aluminum tray.\u00a0<\/p>\n

\"ingredients<\/figure>\n

Step 3:<\/strong> Place the tray on the grill over indirect heat. Close the lid and allow the dip to smoke for 15 minutes. The cheeses will have started melting at this point, stir the mixture and close the lid allowing the dip to smoke for another ten minutes.\u00a0<\/p>\n

\"stirring<\/figure>\n

Step 4:<\/strong> The cheeses should be mostly melted at this point, stir the dip again and close the lid for an additional ten minutes.\u00a0<\/p>\n

\"smoked<\/figure>\n

Step 5:<\/strong> Remove from the grill, stir and top with optional cilantro and jalapeno.\u00a0<\/p>\n

\"close<\/figure>\n
\n
\n
\n
\"overhead<\/div>\n<\/div>\n
\n

Prep Time: <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

Cook Time: <\/span>35 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n

Servings: <\/span>20<\/span><\/p>\n

\n
\n