Prep Time: 5 mins | Cook Time: 40 mins | Total Time: 45 mins | Yield: 12 people
This is the best dip I’ve made in years! Smoked Queso Dip is a creamy cheese dip that is made with a couple of simple ingredients. It is super easy to make unconventionally. This amazing dip is infused with a smoky flavor which I am obsessed with! I love to serve this dip with chips or veggie slices and bring it camping. This dip is also great to enjoy on game day and holiday bash.
Amp up your basic queso with this smoked queso recipe that is packed with cheeses, meat, and jalapenos. Easily customize this cheese dip by adjusting it according to your preference. Now, fire up your grill and make this irresistible smoky queso dip!
Ingredients
2 pounds of breakfast sausage, cooked and crumbled
2 pounds Velveeta cheese, cubed
1 (8-ounces) bag of shredded Mexican cheese blend
1 c. pickled jalapeño slices
2 tablespoons minced garlic
½ c. milk or beer
2 (10-ounces) cans of diced tomatoes and green chiles, undrained
3 c. hickory wood chips, soaked for 30 minutes
2 tablespoons minced onion flakes
HOW TO MAKE SMOKED QUESO DIP
Step 1: In a 9 x 13-inch disposable aluminum pan, place all the ingredients except the wood chips.
Step 2: In a charcoal starter, place the charcoal and light it. Dump it into the grill once the coals begin to turn gray, putting all the coals to one side. Place some of the wood chips on top of the hot coals. On the side of the grill without the coals, place the pan with the dip, then close the grill.
Step 3: Next, cool the queso for about 30 to 45 minutes up to several hours, stirring often. To the top of the coals, add wood chips every 20 minutes.
Step 4: To the queso, pour in the milk or beer as the queso cooks until you reached your preferred consistency.
Step 5: When done, serve the smoked queso dip with veggie slices and chips. Enjoy!