Recipes / Appetizers & Starters
Free Recipe
Smoked Queso Dip
This creamy, cheesy dip picks up a gentle wood-smoke flavor from sitting on the smoker in a foil pan, and it is nearly impossible to mess up. It is the easiest recipe in this whole category, so it is a great first thing to ever smoke.
Prep15 min
Cook1 hr
Total1 hr 15 min
ServingsServes 8 as an appetizer
DifficultyEasy
Rating★ 4.8
Why You'll Love This
- Beginner-proof one-pan recipe
- Feeds a crowd for game day
- Mild wood smoke flavor without any grilling skill needed
Ingredients
- 16 oz processed cheese product (such as Velveeta), cut into 1-inch cubes
- 8 oz sharp cheddar cheese, shredded
- 1 lb ground breakfast sausage
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 small yellow onion, finely diced
- 1 jalapeno, seeded and finely diced
- 2 cloves garlic, minced
- 1/2 cup whole milk
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 cup chopped fresh cilantro, for garnish
- 1 bag tortilla chips, for serving
Method
- Start your smoker (any kind, electric, pellet, or charcoal) and set it to 225 degrees Fahrenheit; let it come up to temperature for about 15 minutes with the lid closed before you put anything in it.
- While the smoker heats, put a medium skillet over medium heat on your stovetop and cook the ground sausage, breaking it into small crumbles with a wooden spoon, until no pink remains, about 8 minutes; drain off the excess grease into a heatproof bowl and discard it.
- Add the diced onion to the skillet with the sausage and cook for 3 more minutes, stirring occasionally, until the onion turns soft and slightly see-through.
- In a disposable 9-by-13-inch foil pan, combine the cubed processed cheese, shredded cheddar, cooked sausage and onion mixture, diced tomatoes with chilies (do not drain them), diced jalapeno, minced garlic, milk, cumin, and chili powder; stir gently with a spoon just to distribute everything.
- Place the foil pan directly on the smoker grate, close the lid, and smoke for 45 minutes to 1 hour, stirring once at the halfway point so the cheese melts evenly instead of scorching on the bottom.
- The dip is done when all the cheese is fully melted, smooth, and slightly bubbling at the edges; if it still looks lumpy or greasy-separated after an hour, stir well and give it another 10 minutes.
- Carefully remove the hot foil pan from the smoker using oven mitts and set it on a heatproof trivet.
- Give the dip one final stir to make sure the melted cheese, sausage, and tomatoes are evenly mixed all the way to the bottom of the pan.
- Sprinkle the chopped cilantro over the top and serve immediately, straight from the pan, with tortilla chips for dipping.
Tips
- Use a mild wood like pecan or apple for this one; a strong wood like mesquite can make the dip taste bitter after an hour of smoke exposure.
- If the dip cools and stiffens before your guests finish it, set the foil pan back on the smoker or in a 300 degree Fahrenheit oven for 10 minutes to loosen it back up.
Nutrition (estimated per serving)
Calories: 410
Protein: 18g
Fat: 32g
Carbs: 12g
Fiber: 1g
Sodium: 980mg
