Smoked Queso Dip Recipe: Creamy, Smoky Cheese Dip for Parties

A simple, smoky take on a beloved Mexican party dip. This smoked queso is an ideal appetizer to share — easy to make and endlessly customizable.

For tips on meat prep, grill setup, temperature and humidity control, recommended tools, and techniques used by The BBQ Brothers, see The BBQ Brothers Beginner’s Guide To Grilling.

Smoked queso has become a big trend in the BBQ world. Inspired by early versions from well-known BBQ creators, countless variations now show up in grill and smoker groups online. Because we already love smoked mac and cheese, adding a straightforward smoked queso to our repertoire felt like a must.

We kept this recipe basic so you can start with a solid foundation and then experiment. Begin by placing a medium skillet over medium-high heat and browning 16 oz of breakfast sausage until it crumbles. Drain and discard the excess grease.

Use a 9×13 disposable foil pan for easy cleanup. Add the cooked sausage to the pan along with 1 (10.5 oz) can of cream of mushroom soup, 2 cans of Rotel (we used one mild and one fire-roasted), 4 tablespoons of your favorite pork rub, 4 oz cubed gouda, and a 32 oz box of cubed Velveeta. You can leave the ingredients layered or stir them together — either works.

Prepare your grill for indirect heat and add a handful of smoking chips. We used a mix of pecan and apple, but maple or other fruit woods work well — choose a wood whose flavor you enjoy, because the smoke will influence the queso. Bring the grill temperature to about 350°F, then place the tray of queso over indirect heat.

Set a timer for 15 minutes, then stir the mixture with a wooden spoon. It may look unappealing at this stage; that’s normal. Repeat at 15-minute intervals: stir every 15 minutes for about one hour total, or until the cheese is completely melted and a light smoky film forms on the surface. If the film bothers you, give the queso a final stir before serving.

Because this method is essentially warming and melting the dip while infusing smoke, you can shorten or lengthen the time to control how pronounced the smoky flavor becomes.

Finish the queso with fresh toppings like chopped cilantro and diced tomato, and serve with tortilla chips and your favorite salsa. This is a great base for many variations: substitute cheddar for Velveeta, use white American instead of gouda, swap Rotel for fresh pico de gallo, or replace breakfast sausage with chorizo. You can also add smoked or roasted jalapeños, hot sauce, cream cheese, beans, taco seasoning, or even create themed versions like smoked buffalo chicken dip.

The essentials to remember when making smoked queso:

• Choose cheeses that melt smoothly.
• Stir regularly during smoking to blend ingredients and avoid a dense film forming on top.
• Include at least one creamy element (cream cheese or a can of cream soup) to help keep the texture velvety after smoking.
• Don’t overfill the pan — too much volume can bubble over and create a mess on the grill.

For a full smoked spread, pair this queso with a smoked salsa and other smoked appetizers for a memorable gathering.

Smoked Queso Dip

• Author: The BBQ Brothers
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Category: Dip
• Method: Smoked
• Cuisine: Mexican

Tell us how it turned out — did this recipe smoke the competition or go up in flames? Leave a comment below!