Smoked Queso Dip

Smoked Queso Dip, Recipe, Chips and Dip, Snack Recipe, Entertaining, Hosting,

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

Author Chef Tiffany Blackmon


  • 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.

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.

Smoked Queso Dip, Recipe, Chips and Dip, Snack Recipe, Entertaining, Hosting,


  1. Lea Dixon says:

    ooooo girl you are speaking my language!

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