With our smoked queso dip on the table, there’s no need to serve a bland Mexican chorizo dip! With a smoke flavor and a little kick from spicy sausage, it has mouthwatering dimensions of flavor. The best part is, it’s a creamy, warm appetizer that’s beyond simple to make, and perfect for game day or Cinco de Mayo parties!
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Why We Love This Recipe
- A unique flavor.
If you have never tried a smoked cheese dip, it is a flavor that’s unlike any other. We think you’ll be begging for more! - Just 3 ingredients!
We love that the ingredients are easy to find at your local grocery store or Mexican market. - Versatile and adaptable.
Chorizo queso pairs perfectly with freshly made tortillas, flatbreads and chips. You can also add extras like green chiles, pepper-jack cheese or cumin.
Looking for another yummy dip? Try our cheese dip for pretzels!
Ingredient Notes and Substitutions
- Velveeta – There are a few different flavors of Velveeta available and any of them will make a phenomenal smoked queso dip. We chose to use the Mexican flavor. If you would like to make your own, check out how to make velveeta cheese sauce.
If you need a substitute, queso blanco or sharp cheddar cheese are good choices. - Chorizo Pork – This spicy ground sausage is rich and hot — perfect for Mexican and Tex-Mex recipes! Ground sausage is the best substitute (hot Jimmy Dean is our recommendation).
- Salsa – Thick, chunky salsa will offer the best texture to smoked queso. You can also substitute for Pico de Gallo. Whatever your choice, don’t drain the liquid in the salsa. The extra liquid helps create the perfect consistency for the queso.
Recipe Variation
- Need to make this smoker recipe on a traditional charcoal grill?
If you don’t have access to an electric smoker, you can get the same effect using a traditional, Traeger or gas grill and a smoke tube. - Don’t want your queso to have a spicy flavor? Choose a mild flavored salsa and chorizo and use regular Velveeta.
- Don’t have a cast iron skillet?
Brown the meat for the chorizo dip in a regular skillet and drain the grease.
Then, instead of melting the Velveeta in the same skillet, as we do with a cast iron pan, transfer all of the ingredients to a disposable aluminum pan to cook it on the smoker.
Good Cheeses for Smoked Queso
You’ll run into trouble with cheeses that are too “soft” or “fresh” for smoked queso dip, like mozzarella or burrata caprese salad, but other firm cheeses are great!
Creamy white varieties like white cheddar and Gruyere melt well but are a bit mild and milky. Smoked cheese with a strong, tangy flavor like blue cheese, feta, and goat cheese isn’t the best to use on its own but could be mixed in and used in a blend to add a sharp, vibrant flavor.
🎯 TFN Pro Tip
Need a substitute for Velveeta?
If you aren’t a fan of processed cheeses, make a Velveeta substitute, using 8 ounces of cheddar, cut into 1-inch cubes, and 8 ounces of full-fat cream cheese, also cut into 1-inch cubes.
Chorizo Dip Recipe Tips
- Be careful when draining grease from the skillet.
After you cook the chorizo, there will be quite a bit of grease in your skillet. If you feel confident draining it into a grease jar, great. Otherwise, you can remove the skillet from the burner heat and use several layers of paper towel to soak up the grease from the pan.
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- Stir the queso as it cooks.
Velveeta cheese melts really well, but stirring it a couple of times during the smoking time helps bring all of the ingredients together.
- Add the salsa after the cheese melts.
Tomatoes have a high water content, and that excess liquid will water down your queso. It’s best to wait and stir the tomatoes in just before serving.
Are you a fan of easy party snacks?
If so, be sure to check out our feta red pepper dip and strawberry cheesecake salad recipes!
Serving Suggestions
Enjoy it with crispy tortilla chips for a classic combination, or add a crunch with vegetable sticks like carrots, celery, and bell peppers. For a more substantial bite, try dipping pretzels or breadsticks into the queso. You can also get creative and top your favorite tacos or nachos with this smoky, cheesy delight together with white American cheese or Monterey jack cheese for extra cheesy toppings.
Want it extra spicy? Add some jalapeños, green chilies, chili powder, or even garlic, and serve it with meats like breakfast sausage or ground beef. If you like to add more tomatoes, use Rotel or diced tomatoes. But we only use 3 ingredients for this recipe to make it so easy!
Recipe FAQs
We like apple wood pellets for their fruity delicious smoky flavor. Other suitable varieties include cherry, pecan, and peach.
The best way to keep cheese dip from hardening is to keep it warm. Serving it from a crock pot kept on the ‘warm’ or ‘low’ setting is best.
We do not recommend freezing smoked queso dip. Dairy-based recipes rarely thaw and reheat well. Also, cheeses tend to separate and become unpleasantly grainy.
For best results, serve chorizo queso immediately and enjoy while warm.
Any leftovers should be left to cool to room temperature before being stored in an airtight container in a refrigerator for up to 4 days.
Reheat on the stovetop on low heat, stirring until warmed through, or microwave oven in very brief bursts while stirring between each round.
Love Easy Dip Recipes? Here’s More…
- Baked Crab Dip
- Knorr Vegetable Spinach Dip
- Easy Cream Cheese Corn Dip
- Roasted Red Pepper Dip with Feta
If you tried this smoked queso with chorizo recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Smoked Queso with Chorizo
Ingredients
- 16 ounces Velveeta any flavor, cut into 2-inch cubes
- 9 ounces ground chorizo or ground pork sausage
- 1 cup thick and chunky salsa
Instructions
- Heat grill or smoker to 375°F (190°C). **If using a traditional grill, set it for indirect cooking, by lighting only one side of the grill.
- Brown 9 oz chorizo in a 12-inch cast iron skillet over medium-high heat on stove top or grill. Use paper towels to carefully soak up excess grease from the skillet (or drain it off into a grease jar, then return chorizo to the skillet).
- Add Velveeta cubes to the chorizo. Using a large spoon, stir to combine. Set skillet in the center of smoker (or set a smoke tube on the lit portion of grill and place skillet on the indirect side)
- Close the smoker/grill. Cook for 45 minutes to 1 hour, stirring every 15-20 minutes, until the cheese melts completely.
- When cheese is fully melted, add salsa, and stir to combine. Serve immediately with tortilla chips, raw veggies, and/or other dippers of your choice.
TAYLER ROSS says
I made this queso for the Super Bowl and everyone loved it! So flavorful and easy to make!
Dannii says
This was such a good way to use chorizo. I will definitely be making it again.
Ned says
Smoker + Cast Iron + Delicious Flavorful Dip = success! Dang this has all the makings of an amazing appetizer to share with my family. Thank you!
Sonia says
What a great idea! Thank you for sharing!!!
Helen says
Love how simple this is! Looks like it would be packed with flavor too.