When it comes to crowd-pleasing appetizers, smoked queso dip takes the spotlight! With its rich, smoky flavor, creamy texture, and a hint of spice from chorizo, this dip is guaranteed to impress. Unlike your average Mexican chorizo dip, this one packs a bold, layered taste thanks to the smoker. It’s the perfect cheesy appetizer for game day, Cinco de Mayo, or any gathering where you want to serve up something warm, gooey, and unforgettable!
This smoked queso recipe is incredibly easy to make and takes your classic cheese dip to a whole new level. By smoking the ingredients instead of simply melting them on the stovetop, you get a deeper, richer flavor with hints of wood smoke that pairs perfectly with the creamy, cheesy goodness. The key to the best smoked queso dip recipe is choosing the right ingredients—Velveeta for that signature smooth melt, chorizo for a spicy and savory kick, and Rotel tomatoes to balance everything out with a little acidity.
One of the best things about this recipe is its versatility! You can adjust the spice level, swap in different types of cheese, or even add extras like jalapeños, black beans, or cooked ground beef for a heartier dip. Plus, since it’s cooked on a smoker, it’s completely hands-off—just toss everything into a cast iron skillet or aluminum pan, set your smoker, and let the flavors meld together beautifully.
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Why We Love This Smoked Queso 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.
Good Cheeses for Smoked Queso
You’ll run into trouble with cheeses that are too “soft” or “fresh” for this 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.
Recipe Variation
- Mild flavor option: Prefer a less spicy dip? Swap out the spicy chorizo for a mild version and use regular Velveeta with a mild salsa instead of Rotel.
- No cast iron skillet? Brown the chorizo in a regular skillet, drain the grease, then transfer everything to a disposable aluminum pan for easy smoking.
- Extra creaminess: Substitute evaporated milk for a richer, smoother consistency.
- Cheese swap: Mix in gouda, Monterey Jack cheese, white American cheese, or pepper jack cheese for added depth and a little extra heat.
- Boost the flavor: Add finely diced onion, chili powder or green chilies, and diced tomatoes for extra sweetness and texture.
- Stronger smoke flavor: Short on time? A dash of liquid smoke enhances the smoky taste without extra cook time.
Equipment Used in this Recipe
- Smoker/grill
- Smoke tube
- Apple wood pellets
- 12-inch cast iron skillet
🎯 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.
How to Make Smoked Queso Dip Recipe
- 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.
- 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
This recipe is the ultimate party dip, perfect for dipping tortilla chips, pretzels, or toasted baguette slices. Want to add a little more variety? Serve it alongside grilled chicken, fajitas, breakfast sausage, tacos, or even as a cheesy topping for burgers and nachos!
For a complete party spread, pair your smoked queso recipe with refreshing beverages like margaritas, Mexican beer, or even a simple limeade for a non-alcoholic option. It also goes well with classic BBQ sides like coleslaw, corn on the cob, and smoky baked beans.
Looking for more appetizers to round out your menu? Serve this smoked queso dip recipe alongside guacamole, jalapeño poppers, or buffalo chicken wings. And don’t forget dessert—churros or tres leches cake make a perfect sweet ending to your smoky, cheesy feast!
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.
You can make this queso dip on a variety of smokers, including a Traeger grill, pellet grill, charcoal grill, gas grill, or electric smoker. Each one will give the queso a slightly different level of smokiness, but all will result in a delicious, melty dip!
Love Easy Dip Recipes? Here’s More…
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 Dip
Equipment
- smoker/grill
- smoke tube
- apple wood pellets
- 12-inch cast iron skillet
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.
Notes
- What kind of wood chips are best for this recipe? We like apple wood pellets for their fruity delicious smoky flavor. Other suitable varieties include cherry, pecan, and peach.
- How do you keep this dip recipe from hardening? 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.
- Can you freeze queso with chorizo? 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.
- Can I store leftover queso dip?
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. - What type of smoker is best for making smoked queso dip? You can make this queso dip on a variety of smokers, including a Traeger grill, pellet grill, charcoal grill, gas grill, or electric smoker. Each one will give the queso a slightly different level of smokiness, but all will result in a delicious, melty dip!
- Mild flavor option: Prefer a less spicy dip? Swap out the spicy chorizo for a mild version and use regular Velveeta with a mild salsa instead of Rotel.
- No cast iron skillet? Brown the chorizo in a regular skillet, drain the grease, then transfer everything to a disposable aluminum pan for easy smoking.
- Extra creaminess: Substitute evaporated milk for a richer, smoother consistency.
- Cheese swap: Mix in gouda, Monterey Jack cheese, white American cheese, or pepper jack cheese for added depth and a little extra heat.
- Boost the flavor: Add finely diced onion, chili powder or green chilies, and diced tomatoes for extra sweetness and texture.
- Stronger smoke flavor: Short on time? A dash of liquid smoke enhances the smoky taste without extra cook time.
- 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.
- 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.
Nutrition
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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.