This easy, Smoked Queso Dip hits all the right notes with its spicy, cheesy, and smoky flavors. A blend of cheeses, tomatoes, and heat creates an ultra-creamy and delicious taste, while a couple of hours in the smoker infuses it with a rich, smoky flavor that elevates it from good to extraordinary.
We recently took a trip to Illinois to visit my Mom and were able to hang out a bit with my sister and brother-in-law, an avid griller and smoker. While I've not done many smoked recipes in the past, he's a master, and we made several dishes that I can't wait to replicate.
One of my favorites, this smoked queso dip, was at the top of the list. It's amazing how a bit of smoke can transform this cheesy dip into something I'd order from my favorite Mexican restaurant. It's the ultimate party dip and completely irresistible (Don't say I didn't warn you!).
If you like this dip, you'll also love my cheesy Rotel sausage dip, easy crab dip recipe, Mediterranean whipped feta dip, and my cottage cheese ranch dip!)
What I Love About This Recipe
There are so many reasons to love this smoked queso dip!!
- Easy. This dip is simple to pull together. Cook everything over the stove, then pop it into the smoker to sit for an hour. It's the perfect "set it and forget it" app that delivers big on flavor.
- The smoke! There's something magical that happens when you throw this simple dip into a smoker for a couple of hours. The deep smokey taste pairs perfectly with the cheeses and tomatoes, and gives it a delicious smoky flavor that's hard to resist.
- Great party dip. This dip is the perfect appetizer for game day or any gathering and is the ultimate crowd-pleaser!
- Great make-ahead dip. This delicious dip is easy to make the day before and reheats beautifully in the microwave or over the stovetop.
Key Ingredients
You'll find all your typical queso ingredients in this smoked queso recipe. Here's what you'll need.
- Cheddar cheese. Provides a sharp, tangy flavor that melts beautifully. Using shredded cheese makes it easier to melt.
- Pepper Jack cheese. This slightly spicy cheese adds a bit of heat and creaminess to the dip.
- Fire-roasted diced tomatoes. Infuses a smoky, slightly sweet flavor.
- Spices (paprika, cumin, chili powder, onion powder, garlic powder, salt). These spices give the dip a rich and complex taste.
- Half n Half. Ensures the dip is creamy and smooth.
How To Make Smoked Queso Dip
This smoked cheese dip is easy peasy to make! Here's what you'll do:
- Prepare the base. In a medium-sized saucepan, combine the half and half and spices. Cook over medium heat until warm. Don't let the half and half boil - you just want it to be warmed through.
- Melt the cheese. Gradually add the grated cheddar and pepper jack cheese, stirring continuously until melted and fully combined.
- Add tomatoes. Stir in the fire-roasted diced tomatoes until well-mixed. Remove the saucepan from the heat.
- Smoke the dip. Set your smoker to 250 degrees Fahrenheit, using mesquite-flavored wood chips for the best smoke flavor. Transfer the queso mixture to a disposable aluminum pan or a safe dish for smoking. Smoke the queso for 1 hour.
- Garnish and serve. After smoking, remove the queso from the smoker. Top with diced peppers, jalapenos, chopped green onion, and cilantro (feel free to get creative here!). Serve with tortilla chips.
Variations and Substitutions
- Change the types of cheese. Let's face it, the cheese is the star of the show here. You can achieve different flavors by swapping out the cheddar or pepper jack with Monterey Jack cheese, or even cream cheese. And while I love that this dip uses real cheese vs. processed, you can try Velveeta cheese for a different flavor and creamy texture.
- Added proteins. For a heartier dip, add cooked ground beef, taco meat, ground chorizo, or breakfast sausage. Just be sure to drain the grease before mixing it into the cheese.
- Make it on the slow cooker. If you prefer, make this an easy smoked queso dip recipe by preparing it in a slow cooker. Combine all ingredients and cook on medium-high heat until melted and combined (stirring occasionally), then transfer to the smoker.
- Spice level. Adjust the heat by adding or reducing chili powder and cumin. If you're a heat fanatic like me, add an extra kick and mix in diced jalapeño peppers green chiles, or a dash of cayenne peppers.
- Liquid smoke. If you don't have a smoker, use a few drops of liquid smoke to replicate the smoky flavor. It won't be quite as good, but you'll still get that smokey flavor.
Frequently Asked Questions
We used a mesquite BBQ-flavored wood chip from Kingsford.
Yes, you can prepare this cheesy appetizer ahead of time and reheat it gently over medium heat or in a slow cooker before serving.
Store any leftover dip in an airtight container in the refrigerator. Reheat gently in a saucepan or microwave, adding a splash of half and half if it's too thick.
Nope! This recipe works great with various smokers, including pellet grills, electric smokers, and even a Big Green Egg. Just ensure you're using indirect heat and your preferred wood chips.
Tortilla chips are a classic choice, but you can also serve it with veggies, breadsticks, or even as a topping for carne asada or tacos.
This smoked queso dip is sure to be a hit at your next party, offering a perfect blend of creamy cheese and smoky goodness that will leave everyone asking for the recipe. If you try this dip, please let me know what you think of it in the comments below! And don't forget to tag me with a pic @frontranfefed on Instagram!
More Easy Dip Recipes
- Creamy Jalapeno Corn Dip With Cream Cheese
- 2-Ingredient Healthy Cottage Cheese Ranch Dip
- Spicy Guacamole Recipe
- Creamy, Baked Spinach Artichoke Dip (No Mayo)
- Hot Cajun Crab Dip
- Easy 7 Layer Greek Dip
Recipe
Smoked Queso Dip
Ingredients
- 1 pint half and half
- 1 teaspoon paprika
- 1 ½ teaspoon cumin
- ¼ teaspoon chili powder
- ½ tsp onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 16 oz cheddar cheese shredded
- 8 oz pepper jack cheese
- 10 oz fire-roasted diced tomatoes
Instructions
- Add the half-half and spices to a medium-sized saucepan and cook over medium heat until warm.
- Slowly add the grated cheese and stir until melted and combined.
- Add the fire-roasted tomatoes to the cheese mixture and stir well to combine. Remove from heat.
- Set the smoker to 250 degrees. Mesquite-flavored chips are great for this dip.
- Smoke the queso for 1 hour, then remove.
- Top with diced red peppers, jalapenos, green onions, and cilantro, if desired.
- Serve with chips.
Notes
- To get a sort of similar flavor without a smoker, try adding a couple of drops of liquid smoke to the dip for an easy smokey flavor.
- If using wood chips, we used mesquite bbq wood chips, which I highly recommend.
- Store leftovers in an airtight container for up to 3-4 days.
- Reheat in the microwave or over the stove.
Explore More with AI
Brooke says
This looks great! I love all of your recipes and can't wait to try this one for college football kickoff weekend!
Sarah Jenkins says
Thanks Brooke! 🙂