This Smoked Queso Dip is an appetizer everyone will love. It combines the richness of cheese with the zesty kick of chorizo, jalapeños, and the smokiness of the grill.
Why You’ll Love It
- Intense Flavor: Smoking the queso dip elevates its taste, giving it a deep, rich smokiness that you simply can’t get from stovetop cooking.
- Versatility: Whether you’re watching the game or hosting a backyard barbecue, smoked queso dip is a go-to appetizer that pairs well with a variety of foods like chips, veggies, or grilled meats.
- Easy Process: It’s straightforward to make; just assemble your ingredients in a heat-safe dish, pop it in the smoker, and let it do its magic. No need for constant stirring or monitoring.
» You might also like this Smoked Cream Cheese.
Ingredients You’ll Need
- Mexican Chorizo – Look for it in the sausage section of your local grocery store. You can use other types of chorizo if you prefer a different flavor profile.
- Oaxacan Cheese – This is the cheese I prefer to use because it melts well and has a neutral flavor profile. You can use only cheddar or pepper jack if you want.
- Pepper Jack or Cheddar Cheese – You can choose between Pepper Jack for a spicy kick or Cheddar for a milder option. Always shred your own cheese though, for smoothness. Pre-shredded cheese can lead to clumping.
- Rotel – This can typically be found in the canned tomato aisle. If you can’t find Rotel, you can use canned diced tomatoes and add a can of diced green chilies separately.
- Jalapeños – You can choose how many seeds to leave in for the level of heat your prefer. For no heat, remove all seeds and the white ribs too.
Equipment Needed
- Smoker – You can use any type of smoker or grill you have, along with smoker pellets for wood. In this recipe, I used a Ninja Woodfire Grill, which is my favorite for small food items like this. I also sometimes use a Z Grills 700 series smoker or a Traeger smoker/grill.
- Wood pellets – There are many types of pellets available. If you’ve already got pellets in your smoker, use whatever you have. I really like Hickory pellets or oak or mesquite for queso. In a pellet grill, you don’t need to regulate the amount of pellets used. In the Ninja Woodfire grill, I only use 1/4 of a cup in the smoke box (or it can be too overpowering). If you’re using wood chips in a regular grill, you’d likely only need a cup of wood chips.
- Cast iron skillet or aluminum pan – You can use either, but make sure it’s not too big.
Ninja Woodfire Outdoor Grill
For this recipe, I used my Ninja Woodfire Outdoor Grill, which is a new offering from the kitchen appliance brand that makes our beloved favorites, the Ninja MaxXL Air Fryer and the Ninja Creami. The Woodfire Grill is a portable outdoor grill with 7 functions: grill, smoke, air fry, bake, roast, broil, and dehydrate.
Why I Like It
- It imparts an amazing amount of woodfire flavor into the food with just 1/2 cup of pellets.
- It’s incredibly fast and efficient.
- It cooks faster and with more smoker flavor than my full-size smoker – by far.
- There’s no guessing, especially with the built-in temperature probe available on the Pro version.
- The food comes out with a perfect crispy or seared exterior that’s both gorgeous and super tasty.
- It’s very portable and can be set up anywhere on a sturdy surface with a power outlet nearby.
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Tips for Making Smoked Queso Dip
- A cast iron skillet is ideal for even heating. If you don’t have one, a heavy-bottomed skillet that can go on your grill will work. You can also use a tin pan.
- If the dip cools and thickens, you can reheat it gently on the grill, in the oven, or on the stovetop with a splash of milk to restore its creamy consistency.
- While tortilla chips and veggies are classic choices, consider other dippers like pretzel bread, breadsticks, or even homemade potato wedges for a unique twist.
- If you want to keep the dip hot for longer, transfer it to a mini crock-pot or fondue pot.
How to Make Smoked Queso Dip
Add smoker pellets to the hopper of your smoker. I like to use oak, mesquite or hickory because they impart the most flavor, but you could use cherry or apple wood for a sweeter finish. Pre-heat the smoker/grill to 250°F (121°C).
In a cast iron skillet over medium high heat, brown the chorizo until fully cooked. Drain the grease from the skillet.
Add all the other ingredients on top of the chorizo in the skillet. If you don’t have a cast iron skillet, cook the chorizo in a pan, then transfer all of the ingredients to an aluminum pan (disposable is fine).
Place the skillet or pan on the smoker grate and close the lid. After 15 minutes, check and stir the cheese. Smoke for 30 minutes more. Check and stir. If it’s reached your desired smokiness, remove it from the smoker, or continue cooking for up to 1 hour more.
To keep the cheese warm, serve in a slow cooker or fondue pot.
How to Store & Reheat: Quick Tips
Storing
Store any leftover queso dip in an airtight container in the refrigerator. It can be stored for up to 3-4 days.
If the dip has thickened whilst being in the fridge, add a splash of milk when reheating to restore its creamy consistency.
Reheating
To reheat, gently warm the dip in a microwave-safe dish, stirring at 30-second intervals until it reaches your desired temperature. Alternatively, reheat it on the stovetop over low heat, stirring frequently to prevent scorching.
Questions About the Recipe
Can I make this queso dip without a grill or smoker?
Yes, you can. While smoking the dip adds a unique flavor, you can prepare it on a stovetop. Just follow the same steps for cooking the chorizo and melting the cheese in a skillet.
Is this recipe gluten-free?
The base recipe is gluten-free; however, be cautious about the specific brands of chorizo and canned tomatoes you use, as some may contain gluten. Check the labels for any gluten-containing ingredients if you have dietary restrictions.
How can I prevent the queso dip from becoming too thick while smoking it?
To avoid over-thickening during smoking, you can cover the skillet with a lid or aluminum foil to retain moisture. Just ensure it’s still exposed to the grill’s indirect heat.
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Smoked Queso Dip
Equipment
- Cast iron skillet or aluminum pan
Ingredients
- 8 ounces (227 g) Mexican chorizo casing removed
- 2 cups (226 g) Oaxacan cheese
- 1 cup (113 g) Pepper Jack or Cheddar Cheese
- 10 oz (284 g) can Rotel
- 2 jalapeños finely diced (seeds removed for less heat)
Instructions
- In a cast iron skillet over medium high heat, brown the chorizo until fully cooked. Drain the grease from the skillet. Add all the other ingredients on top of the chorizo in the skillet. If you don’t have a cast iron skillet, cook the chorizo in a pan, then transfer all of the ingredients to an aluminum pan (disposable is fine).
- Add smoker pellets to the hopper. Pre-heat the smoker/grill to 250°F (121°C).
- Place the skillet or pan on the smoker grate and close the lid. After 15 minutes, check and stir the cheese. Smoke for 30 minutes more. Check and stir. If it’s reached your desired smokiness, remove it from the smoker, or continue cooking for up to 1 hour more.
- To keep the cheese warm, serve in a slow cooker or fondue pot.
Notes
- A cast iron skillet is ideal for even heating. If you don’t have one, a heavy-bottomed skillet that can go on your grill will work. You can also use a tin pan.
- If the dip cools and thickens, you can reheat it gently on the grill, in the oven, or on the stovetop with a splash of milk to restore its creamy consistency.
- While tortilla chips and veggies are classic choices, consider other dippers like pretzel bread, breadsticks, or even homemade potato wedges for a unique twist.
- If you want to keep the dip hot for longer, transfer it to a mini crock-pot or fondue pot.
Nutrition
Laura is a passionate home cook and grill enthusiast who has spent years perfecting her culinary skills, with a particular focus on grilling techniques and flavor combinations. Her fascination with the grill, smoke, and the mouthwatering results they produce has led her on an exciting journey to discover the best methods for grilling delicious and unforgettable meals.