Smoked Queso Dip Recipe
For a crowd-pleasing appetizer for your summer parties, everyone will love this easy smoked queso dip recipe! Featuring an ultra creamy, velvety cheese base with the perfect smoky flavor, this loaded dip is filled with spicy chorizo, Rotel tomatoes, onions and fresh jalapeños to make one irresistible party snack.
How to Make the Best Smoked Queso Dip
This smoked queso dip is the ultimate party favorite that combines rich, creamy cheese with bold smoky flavor. Perfect for summer gatherings, game day spreads, or any occasion where you need a crowd-pleasing appetizer, this dip delivers big flavor without requiring advance preparation.
The magic happens in the smoker, where the cheese mixture becomes infused with that irresistible smoky taste while chorizo, jalapeños, and Rotel tomatoes add layers of spice and depth. The key to success is stirring every 30 minutes to ensure the cheese melts evenly and incorporates all those delicious flavors. When you pull this bubbling beauty out of the smoker and stir in the creamy evaporated milk, you’ll have a velvety dip that guests simply won’t be able to resist.
Serve it warm with crispy tortilla chips and an array of toppings like fresh cilantro, diced tomatoes, sour cream, and guacamole. Your guests will be asking for the recipe, and with how simple it is to make, you’ll be happy to share.
Smoked Queso Dip
For a crowd-pleasing appetizer for your summer parties, everyone will love this easy smoked queso dip recipe! Featuring an ultra creamy, velvety cheese base with the perfect smoky flavor, this loaded dip is filled with spicy chorizo, Rotel tomatoes, onions and fresh jalapeños to make one irresistible party snack.
Ingredients
Main Ingredients
For Serving
Instructions
Preparation
- Prepare the smoker and set the temperature to reach 225 degrees F. Heat oil over medium-high heat in a large skillet. Add chorizo to the skillet and cook until browned on the outside. Set aside on a paper towel-lined plate.
- Turn the heat down to medium. Add the diced onion, jalapeños with seeds and ground cumin. Cook until softened, about three to four minutes. Remove from heat.
Smoking
- In the large pan, add the cubed cheese. Top with the chorizo, onion, jalapeños and Rotel tomatoes.
- Place in the 225-degree smoker and smoke for an hour and a half to two hours, stirring the cheese mixture every 30 minutes.
Finishing
- Remove from the smoker once the cheese has fully melted. Stir in the evaporated milk. Serve with tortilla chips and your favorite toppings. Enjoy!
Notes
- Stir the cheese mixture every 30 minutes while smoking to ensure even melting.
- Keep the smoker at a consistent 225 degrees F for best results.
- This dip can be made ahead and reheated gently before serving.