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Smoky, cheesy, and packed with flavor, this Smoked Queso Dip with Sausage is the ultimate party appetizer. It simmers low and slow in your smoker, drawing in that delicious smoky flavor that makes it stand out from any basic cheese dip.

Close-up of hot cheesy queso dip in a skillet with cilantro garnish.
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I remember the first time I tried smoked queso. It was the flavor upgrade I didn’t know I needed. Whether you’re prepping for game day, throwing a summer party, or planning your next Taco Tuesday, this smoked queso dip is always a hit. It’s a perfect appetizer that’s easy to make and even easier to devour.

This creamy queso recipe combines Velveeta cheese, pepper jack, smoky sausage, and jalapeños for bold flavor in every bite. Toss it on your pellet grill, electric smoker, or Big Green Egg and let the smoke work its magic. The result is a restaurant-style white queso dip with just the right kick.

Why You’ll Love This Smoked Queso Dip

  • Delicious smoky flavor: A slow smoke using wood chips gives this dip incredible depth.
  • Perfect appetizer for any occasion: It’s always a favorite at game day parties, summer gatherings, and tailgates.
  • Creamy, melty texture: Thanks to Velveeta and pepper jack, the cheese sauce is smooth and scoopable.
  • Make-ahead friendly: Prep the ingredients ahead of time and assemble in a disposable aluminum pan or cast iron skillet.
  • Easy to customize: Swap in ground beef, ground chorizo, or spicy taco meat to change up the flavor.
Ingredients for queso dip laid out, including cheese cubes, sausage, onion, jalapeño, tomatoes, garlic, and spices.

Ingredients You’ll Need

  • Breakfast Sausage: Hot pork sausage adds bold flavor, but mild or ground chorizo also works well.
  • Red Onion: Adds sweetness and texture to the base of the queso.
  • Jalapeño Peppers: Use with seeds for heat, or remove them for a milder smoked queso dip.
  • Garlic: Fresh minced garlic adds depth and savory flavor.
  • Cumin: Essential for that Tex-Mex flavor. Pairs perfectly with smoked queso ingredients.
  • Velveeta Cheese: The base of many classic queso recipes. Melts into a creamy cheese sauce.
  • Pepper Jack Cheese: Adds a kick and creaminess. You can also use Monterey Jack or cheddar.
  • Diced Tomatoes with Green Chilies: Known as Ro-Tel, these canned tomatoes are a staple in any queso dip.
Step-by-step process of cooking sausage, peppers, cheese, and spices in a skillet for smoked queso blanco dip.

How to Make Smoked Queso Dip with Sausage

  1. Brown the Sausage: In a cast iron skillet over medium-high heat, cook the sausage and red onion until fully browned and no longer pink. About 6 to 8 minutes.
  2. Layer the Flavor: Stir in diced jalapeños, garlic, and cumin. Cook for one minute until fragrant, then remove from heat.
  3. Build the Dip: Add cubed Velveeta and pepper jack cheeses, along with the drained tomatoes and green chilies. Stir to evenly distribute.
  4. Smoke It Low and Slow: Transfer the skillet to your smoker set at 250°F. Let the dip smoke for 45 to 90 minutes, stirring once halfway through. You’ll get the best smoked queso results using wood pellets or chips like hickory or applewood.
  5. Serve It Hot: Once the cheese is melted and smooth, stir to combine and serve immediately with crispy tortilla chips or fresh veggies.

Expert Tips and Substitutions

  • No smoker? Bake in an oven-safe dish at 350°F for 30 minutes or use a slow cooker. Add a teaspoon of liquid smoke for flavor.
  • Add spice: Stir in chili powder, serrano peppers, or hot sauce for extra heat.
  • Want to skip the heat? Leave out the jalapeños entirely or substitute with mild green chiles for that classic queso flavor without the spice.
  • Want it extra creamy? Add a bit of cream cheese or heavy cream for ultra-rich queso.
  • Different cheeses: Feel free to use white American cheese, cheddar, or queso fresco if desired.
  • Use a disposable foil pan: Great for easy cleanup at summer parties or potlucks.
Overhead view of skillet filled with smoked queso blanco dip topped with cilantro.

Storing and Making Ahead

  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freezer-Friendly: You can freeze it, but the texture may change slightly. Reheat slowly, stirring to recombine.
  • Reheating: Microwave in 30-second intervals or heat gently on the stove with a splash of milk or evaporated milk.
  • Make-Ahead: Prep the sausage mixture and cube cheeses ahead. Store separately and combine just before smoking.

Frequently Asked Questions

Can I use ground beef instead of sausage? Yes! Ground beef or even taco-seasoned ground turkey work well for a different flavor twist.

What are the best types of cheese for smoked queso dip? Velveeta melts beautifully, while pepper jack and Monterey Jack add flavor and richness. You can also mix in white American cheese for a smoother queso texture.

Can I cook this in a Dutch oven? Absolutely! A Dutch oven works great on a charcoal grill or smoker using indirect heat.

How do I thin out thick queso dip? Add a little milk, heavy cream, or even sour cream until you reach your desired consistency.

What’s the best way to serve it? Serve hot in an oven-safe dish or bread bowl with tortilla chips, salty chips, or fresh veggies for dipping.

 Skillet of cheesy smoked queso blanco dip served with tortilla chips.

More Fun Appetizers to Try

If you loved this smoky queso recipe, here are a few more recipes perfect for game day or your next party:

Enjoyed this Smoked Queso Dip with Sausage? Leave a quick review and tell us how yours turned out!

Close-up of hot cheesy queso dip in a skillet with cilantro garnish.
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Smoked Queso Dip with Sausage

By Katie G.
This smoky queso dip is loaded with sausage, jalapeños, and creamy cheese—perfect for game day, barbecues, or any party!
Prep: 15 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 45 minutes
Servings: 10 people
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Ingredients 

  • 12 ounces breakfast sausage
  • ½ red onion, diced
  • 1 jalapeno, diced, with seeds
  • 2 cloves garlic, minced
  • ½ teaspoon cumin
  • 1 pound Velveeta cheese, cubed
  • 8 ounces pepper jack cheese, cubed
  • 1 10oz can diced tomatoes with green chilies, drained

Instructions 

  • In a large cast iron skillet over medium-high heat, brown breakfast sausage and onion until no longer pink and fully cooked.
  • Stir in jalapeno, garlic, and cumin. Cook for 1 minute, then remove from heat.
  • Add the cheeses and drained tomatoes to the skillet. Stir to combine.
  • Place skillet in smoker set to 250°F. Smoke for 45–90 minutes, stirring halfway through.
  • If the dip thickens too much, stir in a splash of milk or water. Serve hot with chips.

Notes

  • Store leftovers in the fridge up to 4 days.
  • Add more jalapeno or chili powder for extra spice.
  • For best smoked flavor, use hickory, mesquite, or applewood chips.

Nutrition

Calories: 293kcal, Carbohydrates: 6g, Protein: 20g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 64mg, Sodium: 1072mg, Potassium: 275mg, Fiber: 0.2g, Sugar: 4g, Vitamin A: 662IU, Vitamin C: 3mg, Calcium: 436mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Tried this recipe?Mention @spoonfulflavor or tag #spoonfulflavor!

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