Smoked Queso Dip Recipe
Nothing brings friends together quite like a heaping pan of Smoked Queso Dip. This bold, smoky, ultra-creamy dip is the ultimate centerpiece for any casual gathering.
Loaded with spicy chorizo, diced jalapeños, Rotel tomatoes, and gooey white American cheese, this Tex-Mex crowd-pleaser guarantees empty bowls and happy guests.
What You’ll Need for Smoked Queso Dip
- Fresh ground chorizo – Adds a spicy, savory kick that sets this queso apart.
- White American cheese – Melts beautifully into a smooth, velvety base.
- Rotel tomatoes – Bring tangy tomatoes and green chiles for extra zest.
- Jalapeños – Fresh and fiery, they infuse the dip with a pleasant heat.
- Yellow onion – Provides sweet, aromatic depth to balance the spice.
- Evaporated milk – Creates an ultra-silky texture without thinning the bold flavors.
- Ground cumin – A hint of warm spice that ties it all together.
How to Make This Smoky, Cheesy Magic
Start by firing up the smoker to 225°F to build that irresistible smoky essence. While the smoker heats, brown the chorizo in a skillet until it’s cooked through and nicely crisped.
Next, soften the diced onion and jalapeños with a sprinkle of ground cumin in the same pan to soak up all that savory flavor. Add the cubed cheese, cooked chorizo, onion, jalapeños, and Rotel tomatoes to a deep aluminum pan or Dutch oven.
Place the pan in the smoker and let the smoke work its magic for about 90 minutes, giving it a stir every 30 minutes so the cheese melts evenly. Once melted and luscious, swirl in the evaporated milk for that final velvety touch.
Pile it high into a serving dish and surround it with crispy tortilla chips for scooping up every last bite.
Tips & Tasty Twists for Smoked Queso Dip
For an extra punch, try adding smoked brisket or pulled pork instead of chorizo. Want it even spicier? Stir in a can of diced green chiles or drizzle hot sauce right before serving. If your queso thickens as it sits, keep a little extra evaporated milk handy to stir in and loosen it back up.
Always use good deli-style American cheese for the smoothest melt—skip the pre-shredded bags, which won’t deliver that creamy finish. And if you’re prepping for a party, keep the dip warm in a slow cooker so it stays silky for hours.
Keeping Your Smoked Queso Dip Fresh
If you’re lucky enough to have leftovers, transfer the cooled queso to an airtight container and store it in the fridge for up to three days. To reheat, warm it slowly on the stovetop or in a slow cooker, adding a splash of evaporated milk if needed to restore that dreamy texture. This smoked queso also freezes well—just thaw overnight in the fridge and reheat gently for your next snack attack.
Smoked Queso Dip Recipe
Ingredients
- 1 cup evaporated milk
- ½ teaspoon ground cumin
- ½ yellow onion diced
- 4 jalapeños diced with seeds
- 3 pounds deli-style white American cheese cubed
- 1 tablespoon olive oil
- Favorite toppings: chopped cilantro diced tomatoes, guacamole, sour cream, etc.
- 2 10-ounce cans Rotel tomatoes
- Tortilla chips for serving
- 1 pound fresh ground chorizo
Instructions
- Prepare your smoker, adjusting the temperature to 225°F. Warm the olive oil in a large skillet over medium-high heat. Add the ground chorizo and cook until it develops a deep brown crust. Transfer the cooked chorizo to a plate lined with paper towels. Reduce the heat to medium and sauté the diced onion, jalapeños with seeds, and ground cumin until they soften, about three to four minutes. Remove from the heat. In a deep-sided 9-by-13-inch aluminum pan or Dutch oven, layer the cubed cheese. Scatter the cooked chorizo, sautéed vegetables, and Rotel tomatoes evenly over the cheese. Position the pan in the smoker and allow it to smoke for 90 minutes to two hours, stirring thoroughly every 30 minutes. When the cheese has completely melted, stir in the evaporated milk until the mixture reaches a silky consistency. Serve promptly with tortilla chips and garnish with your preferred toppings.
