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Smoked Queso Dip

Smoked Queso Dip

Break out the Traeger for this easy, cheesy party snack - Smoked Queso Dip. It's simple to make and the smoky flavor is INCREDIBLE.
Course Appetizer, Snack
Cuisine American, Mexican
Keyword bbq, cheese, queso, smoked, smoker recipes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12
Calories 511kcal


  • Wood: Pecan or Hickory
  • electric smoker grill


  • 2 pounds sausage breakfast blend or chorizo, OR a combination of the two
  • 1 onion - diced
  • 2 pounds Velveeta cheese cubed
  • 20 ounces diced tomatoes and green chiles undrained (Rotel)
  • 8 ounces Mexican cheese blend shredded
  • 1 cup pickled jalapeno slices
  • 2 tablespoons minced garlic
  • cup heavy cream


  • Preheat the smoker to 230 degrees F.
  • In a medium skillet, over medium heat on the stovetop, brown the sausage and diced onion, and drain any grease, if necessary.
  • Add the cubed Velveeta cheese to a disposable aluminum foil pan.
  • Add the browned sausage and onions mixture on top of the Velveeta cheese along with the diced tomatoes and chiles, shredded cheese, jalapeno slices, minced garlic, and heavy cream.
  • Stir carefully to combine the ingredients.
  • Place the pan on the smoker and cook for 30 to 40 minutes stirring every 10 minutes, until the cheese is completely melted and flavors are combined.
  • Serve immediately with your favorite chips and vegetables for dipping.


You can keep the Smoked Queso warm on the smoker or grill for several hours by stirring occasionally and adding more heavy cream to maintain the consistency you like.


Serving: 1g | Calories: 511kcal | Carbohydrates: 13g | Protein: 32g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 112mg | Sodium: 2169mg | Potassium: 492mg | Fiber: 2g | Sugar: 9g | Vitamin C: 2mg | Calcium: 575mg | Iron: 1mg | Net Carbohydrates: 11g