Smoked Queso Dip

5 from 20 votes

Make the best smoked queso dip recipe with spicy chorizo and melty cheese! This smoked queso recipe is perfect for game day & parties. Try it today!

Prep Time10

Cook Time45

Total Time55

Course: Snack

Cuisine: Mexican, Tex Mex

Keyword: Velveeta recipe, smoking recipe, dip recipes, smoked dips, smoked queso, chorizo

Servings: -10

Calories: 232kcal

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.

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.

Recipe Variations:

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.

Storing Instructions:

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.