Smoked queso dip

Smoked Queso Dip


10 Mins


1 Hr



This Smoked Queso Dip is a delicious and flavorful twist on the classic cheese dip we all know and love. This elevated version takes the traditional cheese dip to new heights by infusing it with a rich and smoky flavor. This recipe is so good you would think it comes from your favorite Mexican restaurant. Perfect for game days, get-togethers, or whenever you want a Tex-Mex-style homemade queso dip recipe!

Choosing the Right Cheese

Choosing the right cheese is crucial. The cheese you select will determine your dip's texture, flavor, and overall success. We recommend Velveeta for its creaminess and melting capabilities. You can experiment with different types of cheese to suit your preferences. Some options include cheddar, pepper jack, gouda, or several cheeses for a more complex flavor profile.

Infusing Smoky Flavor

Making your queso on the pellet grill infuses a delicious smoky flavor that your guests will love. Make sure you are getting enough smoke flavor. The Woodwind Pro gives more smoke flavor than any other pellet grill by using real wood chunks or wood chips. Ingredients for the Perfect Smoked Queso Dip Here is a quick rundown of all the ingredients that make an excellent queso!


The star of the show, cheese is the main ingredient that gives the queso dip its creamy and melty texture. Velveeta cheese is famous because of its smooth and consistent melting properties. There are many other good options for cheeses. You can use cheddar, pepper jack, gouda, or Monterey jack, or combine several of these to make your perfect mixture!


Adding meat to your queso dip can take it to a new level of flavor and heartiness. Ground beef, sausage, or chorizo are popular options that bring a savory and meaty element to the dip. Cook them before to eliminate as much extra oil as possible.


Vegetables add texture, color, and a hint of freshness to your smoked queso dip. Use Diced onions, jalapenos, bell peppers, and tomatoes to balance flavors and a pop of color. You can adjust the quantities of these vegetables according to your preference for spice and crunch.


Add seasonings such as garlic, cumin, chili powder, or paprika to spice up your smoked queso dip. Add Camp Chef's Ole Smokes seasoning to get all of them in one!

Additional Flavor

Get creative with your smoked queso dip by adding flavors that suit your taste. Add a can of diced green chiles or a squeeze of fresh lime juice for a tangy twist. A few dashes of liquid smoke can intensify the smoky flavor if you prefer a smokier profile. Don't be afraid to experiment with different ingredients to create a dip that perfectly suits your palate.


32 ounces Velveeta Cheese

8 ounces Pepper Jack

One tube of Chorizo

2 Jalapeños

1/2 diced onion

One can Rotel Tomatoes

Diced Garlic

Camp Chef Olé Smokes Seasoning


Smoked Queso Dip

Step 1

Preheat your pellet grill to 250°F.

step 2

Using a Dutch oven or cast iron skillet, cook your chorizo and drain. Chorizo is a pork sausage so make sure it is completely cooked. Pork needs to be 145°F.

step 3

Combine the cubed cheese, chorizo, diced onion, jalapeños, garlic, Rotel tomatoes, and seasoning in a disposable aluminum pan, Dutch oven, or cast iron skillet.

step 4

Place the tray in the top rack of the smoker. Close the lid and smoke for approximately 1-2 hours until the cheese melts and is bubbly.

Step 5

Every 30 minutes, check and stir the dip. You can increase the temperature to 350°F for the last few minutes to achieve a more golden and bubbly top.

step 6

Allow the dip to cool for a few minutes before serving. Garnish with cilantro or green onions for added flavor and presentation.


Serve the smoked queso dip warm with your favorite dippers, such as tortilla chips, fresh vegetables, or toasted bread. Enjoy!

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