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!!
Smoked Queso Dip
- 3 Cups Hickory Wood Chips Soaked in water for 30 min
- 1 32 oz. Package processed cheese Cubed
- 10 oz cans diced tomatoes and green chiles Undrained
- 1 Cup Shredded cheddar cheese
- ½ Cup Cream Cheese
- 1 lb Pork sausage Cooked, crumbled, and drained
- 1 Jalapeño pepper Seeded and chopped
- 2 Garlic cloves Minced
- ½ Cup Chopped Onion
- 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 x 13, disposable, aluminum pan with non-stick cooking spray.
- Layer processed cheese and remaining ingredients in the pan.
- Place pan uncovered on indirect heat. Close the grill lid and cook for approximately 1½-2 hours or until melted, stirring every 30 minutes. Serve immediately.
~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.
ooooo girl you are speaking my language!
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