Smoked Queso Recipe

This Smoked Queso Dip is the ultimate crowd-pleasing appetizer—bold, creamy, and loaded with smoky, spicy flavor.

It features a rich blend of Velveeta, pepper jack, and cream cheese, studded with hot sausage, jalapeños, Rotel tomatoes, and red onion.

Slowly smoked over wood chips, every bite is infused with a deep, savory aroma that takes classic queso to the next level.

Perfect for game day, cookouts, or any gathering where flavor comes first, this dip is best served hot with tortilla chips, crusty bread, or straight from the pan with a spoon. Smoky, melty, and downright addictive

Ingredients:

• 1 (16 oz) block Velveeta cheese, cubed

• 2 (8 oz each) blocks pepper jack cheese, shredded

• 1 lb hot sausage (such as Jimmy Dean), browned and drained

• 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained

• 1 (4 oz) can diced jalapeños (or to taste)

• 1 small red onion, finely chopped

• 1 (12 oz) can evaporated milk

• 1 (8 oz) package cream cheese, cubed

• 1 packet taco seasoning

Instructions:

1. In a large skillet, cook the sausage over medium heat until fully browned. Drain any excess grease and set aside.

2. In a large saucepan or slow cooker, combine Velveeta, pepper jack cheese, cream cheese, evaporated milk, and taco seasoning.

3. Add the cooked sausage, Rotel (with juices), diced jalapeños, and chopped red onion.

4. Cook over low heat (or set slow cooker to low) until all cheeses are melted and the mixture is smooth, stirring occasionally. This should take about 15–20 minutes on the stove, or 1–2 hours in a slow cooker.

5. Once fully melted and combined, taste and adjust spice if needed (add more jalapeños or seasoning if desired).

6. Keep warm for serving. Serve with tortilla chips, crackers, or veggies.