The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Smoked Queso is so good with its heat-heavy flavor you might be tempted to scoop it up and eat it by itself. The combo of devilish peppers and the smoky taste turn a party standard into something unforgettable.
It costs approximately $21.68 to make this queso. The recipe makes ten servings for about $2.16 per serving.
Smoked Queso Dip
Every party needs a good dip! You know, something for people to gather around while they chat with drinks and chips in hand? While true, you could go to the store for queso dip. But you can also easily prepare a smoked queso dip on your Traeger grill with this recipe.
This smoked queso dip is delicious because it’s made with the best cheeses. It’s a perfect blend!
You have a base of cubed Velveeta cheese…two whole pounds, even. Then, on top of that, you add the four kinds of cheese that generally go into a Mexican blend: spicy Monterey Jack, buttery cheddar, velvety and stretchy Asadero, and creamy queso quesadilla.
Your Mexican blend may vary, but mix all that with heavy cream, and you have a nice, thick, golden dip.
With this smoked queso dip, there are also plenty of jalapenos and green chilies to turn up the heat even further. Breakfast blend sausages and chorizo and add some tasty chunks of heavy meat for a delicious and filling side dish or snack. You’ll never go for store-bought queso again!
Ingredients and Estimated Cost
Per Serving Cost: $2.16
Recipe Cost: $21.68
- 2 pounds Velveeta cheese – $7.98
- 2 pounds of sausage, breakfast blend or chorizo, OR a combination of the two – $5.76
- 8 ounces Mexican cheese blend – $2.98
- 1 onion – $0.62
- 2 cans diced tomatoes and green chiles – $2.48
- 1 cup pickled jalapeno slices – $0.87
- 2 tablespoons minced garlic – $0.16
- 1/3 cup heavy cream – $0.83
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in January 2023.
How To Make Smoked Queso
Note that I use a wood pellet grill for most of this process. More specifically, this recipe assumes you have a Traeger smoker/grill. I highly recommend pecan or hickory wood pellets for Traeger queso.
***For complete recipe instructions, see the recipe card below.
Smoker recipes are generally simple, and this smoked queso dip is no different. The main thing to remember: keep stirring your dip while it’s smoking to ensure a proper queso consistency. Otherwise, it doesn’t get any easier than this!
- Preheat your Traeger smoker to 230°F.
- On the stovetop, brown the sausage and diced onion in a medium skillet over medium heat. Drain any grease, if necessary.
- Separately, add the cubed Velveeta cheese to an aluminum foil pan.
- Add your browned sausage and onions on top of the Velveeta cheese and the remaining ingredients. Stir to combine.
- Place the pan on the smoker. Cook your dip for 30 to 40 minutes, stirring about every 10 minutes, until the cheese is completely melted.
- Serve the queso immediately with your favorite chips and vegetables for dipping!
- Instead of sausage, you can use ground beef.
- Also, instead of pickled jalapeno, you can use fresh jalapeno that’s been cooked in the microwave for a minute.
SERVE: As stated above, you can immediately serve this smoked cheese dip. No need to wait like with many other smoker recipes!
STORE: In an airtight container, smoked queso dip lasts just fine in the fridge for 3-4 days.
FREEZE: Personally, I would not freeze this queso due to all the dairy products in it.
REHEAT: Throw the queso in the microwave until it’s as warm as you want it.
The prep time is only around 5 minutes. Smoking the dip takes 30-40 minutes. However, some of that cooking time is a bit hands-on, unlike other smoker recipes, since you’ll want to keep stirring the dip. Otherwise, it’s easy and fast!
It should serve around 8-12 people. Great for a party!
Pecan has a vaguely sweet vanilla finish. You may not think that’s a good thing for queso, but it pairs great with any and all kinds of spicy, assertive dishes you might want to run through your Traeger grill, like this dip! On the other hand, hickory is a much stronger flavor and brings out the classic red meat taste in the sausages we’ll be using.
More Smoked Recipes:
- Smoked Burgers
- Smoked Beef Ribs
- Smoked Bologna
- Smoked Lobster Tail
- Smoked Chicken Thighs
- Smoked Mac and Cheese
- Smoked Cream Cheese
- 2 pounds Velveeta cheese cubed
- 2 pounds sausage breakfast blend or chorizo, OR a combination of the two
- 8 ounces shredded Mexican cheese blend
- 1 medium white onion diced
- 2 cans Rotel undrained
- 1 cup pickled Jalapeno Slices drained
- 2 Tablespoons minced garlic
- ⅓ cup heavy cream
- Preheat smoker to 230 degrees F.
- Over medium heat on the stovetop, brown the sausage and diced onion in a medium skillet, and drain any grease, if necessary.
- Add the cubed Velveeta cheese to an aluminum foil pan.
- Add the browned sausage and onions on top of the Velveeta cheese along with the remaining ingredients.
- Stir carefully to combine ingredients.
SMOKE CHEESE DIP:
- Place the pan on the smoker and cook for 30 to 40 minutes stirring every 10 minutes, until the cheese is completely melted and the flavors are combined.
- Serve immediately with your favorite chips and vegetables for dipping.