I am absolutely crazy about queso!!  Ya’ll it’s SO good!  Chips, salsa, guacamole and creamy queso are simply my love language. With smoked queso quite on-trend lately, I decided to try this method using my personal recipe (which I normally prepare in the slow cooker, fondue pot or double boiler) but instead prepare on my grill or a smoker to impart a wonderful, smoky flavor. I own both a gas grill and a charcoal grill, but instead of dealing with the mess of charcoal I wanted the ease of my gas grill. However, this queso is supposed to be smoked! How to impart that smoke flavor? Soaked wood chips!! I used soaked hickory chips because I think the flavor works so well with the ingredients of this recipe. There is nothing like the flavor a smoker imparts! Use a smoker box or a foil packet when using a gas or charcoal grill to infuse the flavor.  Enjoy!!

Print Pin

Smoked Queso Dip

A flavor-packed and mouth watering queso dip.

Author Chef Tiffany Blackmon

Ingredients

• 3 cups hickory wood chips soaked in water for 30 min
• 16 oz. cheddar cheese shredded
• 8 oz. cream cheese cubed
• 1 jalapeño pepper ribs and seeds removed, chopped
• 2 garlic cloves minced
• 10 oz. can diced tomatoes and green chiles undrained
• 1 cup half and half
• ½ lb. pork sausage cooked, crumbled, and drained

Instructions

• Prepare the grill and heat to 250 degrees. 
• Place soaked chips in a smoker box or foil pouch. Set box or pouch over direct heat.
• Coat the bottom and sides of a 9×13 disposable aluminum pan with non-stick cooking spray. 
• Layer the cheddar cheese and remaining ingredients in the pan.
• Place the pan uncovered on indirect heat. Close the grill lid and let cook for approximately 1½-2 hours or until melted, stirring occasionally. Serve immediately.

Notes

TIFFY’S TIPS

• I highly recommend using a smoker box. If your grill doesn’t have one built in, this is a great option under $35 that will give you that delicious, smoky flavor every time you grill. 
• Instead of a smoker box, you can use a foil pouch filled with soaked chips. Poke a few holes in the foil to allow the smoke to escape.
• Oak, pecan, or applewood chips would also work great for this recipe.
• When grilling on indirect heat, follow grill manufacturer instructions. My grill has three heat sections. To prepare the grill, I turn all tree sections to high and allow the temperature to rise to 250. Then turn off two sections, placing the smoker box on direct heat and the queso  on non-direct heat. 
• The queso may appear brown on the top before stirring, that’s the flavor from the smoke. Stir occasionally, as this imparts the smoky flavor.
• I always your cheese directly from the block. I avoid using packaged pre-shredded cheese as they’re often filled with additives and preservatives. 
• Ground beef is a great substitution for pork sausage.
• Grab your favorite tortilla chips and serve with my salsa and guacamole for the ultimate appetizer spread! 

Tiffy’s Tips

~A smoker box really works best. If your grill doesn’t already have one built in, you can purchase one for around $20 and get that delicious, smoky flavor every time you grill.

 
 ~Instead of a smoker box, you can use a foil pouch filled with soaked chips.  Poke a few holes in the foil to allow the smoke to escape.

~Oak, pecan, or applewood chips would also work great for this recipe.

~Follow grill manufacturer instructions for cooking on indirect heat.  My grill has three sections.  To prepare the grill, I turned on all three sections to medium and allowed the temperature to rise to 250 degrees.  I turned off two sections which held the temperature to 250 degrees. I placed the smoker box on the direct heat and the queso on the non-direct heat.  

~The queso may appear brown on the top before each stirring, but that’s
from the smoke. Stir, as this imparts the smoky flavor.

Oh my goodness! I can’t wait to make this again soon. Don’t forget to subscribe to my newsletter for weekly inspiration and even some more amazing recipes.