Smoked Queso Dip

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

Serves:  Approximately 12

3 cups hickory wood chips, soaked in water for 30 minutes. 
1, 32-ounce package processed cheese, cubed2, 10-ounce cans diced tomatoes and green chiles, undrained
1 cup shredded cheddar cheese
½ cup cream cheese
1 pound pork sausage, cooked, crumbled, and drained
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
½ cup chopped onion

Prepare 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 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.

Keep staying fabulous friends!

XO- Tiffany Blackmon

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  1. Lea Dixon says:

    ooooo girl you are speaking my language!

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