Smoked Queso Dip
This Smoked Queso Dip is made on a smoker or a charcoal grill and is loaded with flavor, pork sausage, and my special ingredient: pickled jalapeños. It’s a hit at all kinds of gatherings and parties. Are you seeking an easy, pumped-up version of your favorite cheese dip? Here it is!
If you are looking for other easy side dishes for outside parties, try my Southwest Sloppy Joe Dip or my Frito Corn Salad.
I think every single family in America loves cheese dip. We make it for nearly every occasion and family gathering, and why not?? It’s quick to make and easy to serve. Plus, all you gotta have on the side is chips!
And cheese dip is super versatile – it can be customized to any liking. Don’t like sausage in your queso? Switch out the sausage for ground beef or pulled pork. Or maybe you like vegetarian queso? Skip the meat completely.
Switch up your cheese dip game by incorporating assorted cheeses to add depth of flavor. There are no “queso rules” you have to abide by!
Serve it alongside Beef and Cheese Sanchiladas or my Carne Picada Tacos for a dinner everyone will love! This is a sponsored post, brought to you by Alma Cheese. All opinions are my own.
Ingredients and Substitutions
- Alma Creamery Pepper Cheddar Cheese Curds: You can also substitute your favorite Pepper Jack cheese block.
- Velveeta cheese
- Pork sausage: You can substitute any fully cooked ground meat.
- Diced tomatoes and green chilies
- Garlic
- Dehydrated onion flakes
- Beer: May substitute broth or milk
- Dico de gallo or salsa
- Pickled jalapenos (optional and on the side for serving): Purchase at the store, or make your own by following the recipe in the recipe card below. You can easily substitute Anaheim or Poblano peppers for the jalapeños.
Smoked Queso Dip Step by Step Instructions
Step 1: Place all the queso ingredients (except the beer) into a heavy-duty foil pan, then place the pan on the preheated smoker.
Step 2: Smoke (cook) the queso for 30-40 minutes at 350 degrees, stirring gently every 15 minutes to help the cheeses melt and adding beer to make it your desired consistency.
If making on a charcoal or propane grill, follow the same instructions.
Step 3: When the queso is smooth, serve it with the pickled jalapeños or other favorite toppings and tortilla chips.
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How to Make the Pickled Jalapenos
Place the sliced jalapenos, garlic cloves and peppercorns into jars.
Make the brine by combining the white vinegar, sugar, and Kosher salt in a saucepan. Pour the hot brine over the jalapenos in the jars.
When the jalapeños and brine have cooled, cover the jars with lids and place them in the fridge to chill.
Refrigerator-pickled jalapenos (like these) will keep in the fridge for up to 3 weeks. They will be vibrant green for quite some time. When they begin to lose their color, this indicates they will also not be quite as crunchy.
Smoked Queso FAQ’s
I use one of two types of pans for smoking queso: a large heavy-duty aluminum pan or a 12″ cast iron skillet.
If you opt for the for aluminum, I’d advise doubling up on the pans since they are more sturdy together and will be very full of hot, easily-sloshed cheese dip by the time it is fully smoked and ready to eat.
An aluminum pan is nice because it’s disposable (yay!), but I really like how well the cast iron skillet holds in the heat.
If you don’t want the cheese dip to be too spicy, you can omit the pepper jack cheese and substitute cheddar or a cheddar blend. Gouda is a delicious addition, as well. Adding this second type of cheese brings good depth of flavor and contrast to the mild flavor of the Velveeta cheese.
Yes, this queso dip can be made with Velveeta cheese (or any processed cheese, no matter the brand) on its own. The cheese dip won’t be as complex in flavor, but it will still be creamy and enjoyable.
Anytime you are working with fresh jalapenos, it’s essential to wear food-safe disposable gloves. The jalapeno membranes, seeds, and juice can easily burn fingertips and nail beds and it’s very painful!
The spicy-ness of jalapenos comes mainly from the seeds and membranes at the center of each pepper. When the seeds and membranes are removed, jalapenos are much more mild in flavor.
Other delicious dips
I love serving a delicious dip to my family and friends. Our Hot and Creamy Pizza Dip is an absoulte favorite, especially with the younger kids. Or stay with the mexican theme and try my Chili Cheese Tamale Dip. Or try this Easy 7 Layer Dip with chips for the perfect flavor combo!
If you try this recipe, please rate the recipe and leave a comment below! It helps others when they can read your personal feedback. And, if you snap any photos, please share them on Instagram so we can repost them to our Stories!
Smoked Queso Dip
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Ingredients
Easy Smoked Queso Dip
- 1-2 8 oz. pkgs. Alma Creamery Pepper Cheddar cheese curds depending on how spicy you prefer your queso
- 2 lbs. Velveeta cheese cubed
- 2 lbs. pork sausage cooked, crumbled, and fats drained well
- 2 – 10 oz. cans diced tomatoes and green chilies with juices
- 6-8 cloves garlic minced or crushed (1-2 Tbs.)
- 1-2 Tbs. dehydrated onion flakes
- 1/2 cup beer may substitute broth or milk
- Pickled jalapenos, pico de gallo or salsa, and tortilla chips, for serving
Crunchy-Sweet Pickled Jalapeno Peppers
- 10-15 jalapenos (depending on their size) sliced
- 4 whole garlic cloves peeled and smashed slightly
- 1-2 tsp. black peppercorns
- 1 cup white distilled vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 Tbs. kosher salt
Instructions
Make the Smoked Queso
- Preheat the smoker to 350 degrees F.
- Place all ingredients except the beer into a heavy-duty aluminum pan; place the queso onto the center rack of the smoker and close the lid. Smoke the queso for 30-40 minutes (or until the queso reaches the desired amount of smokiness you prefer), gently stirring the queso as it cooks, adding the beer as needed, until the queso reaches a creamy, smooth consistency.
- Serve the queso topped with pickled jalapenos, pico de gallo, and tortilla chips.
Make the Pickled Jalapenos
- This recipe makes two 16 oz. jars of pickled refrigerator pickles.
- Divide the jalapeno slices, garlic cloves, and peppercorns between the two (16 oz.) jars.
- In a small saucepan over medium heat, prepare the brine by combining the vinegar, water, sugar, and salt; stir occasionally until the sugar and salt are completely dissolved, approx. 4-5 minutes; remove from the heat. Pour the prepared brine over the jalapenos in each jar; let cool completely to room temperature. Cover the jars with lids, then refrigerate. Pickled jalapenos will keep for up to 3-4 weeks in the fridge.
- Please note: As the pickled jalapenos chill in the fridge, they may mellow and become sweeter. OR, they may become spicier! You can never predict jalapenos. 🙂