Smoked Queso Dip with Real Cheese
This creamy, smoked queso dip skips the Velveeta and delivers bold flavor with real cheese and customizable add-ins. Made right in a cast iron skillet on your pellet grill—or in the oven—it’s perfect for parties, BBQs, and game day. No fake cheese, just real flavor. Serve with tortilla chips, veggies, or crackers.
Servings: 8 to 10, Yield 4 cups
Calories: 271kcal
Equipment
- 10 ½" Cast iron skillet or small aluminum disposable pan, to hold 1 quart
Ingredients
- 8 ounces sharp cheddar cheese grated by hand, not pre-grated
- 8 ounces smoked gouda cheese grated by hand
- 10 ounce can rotel tomatoes with chilies drained partially
- 4 ounces full fat cream cheese
- 1-2 jalapeno peppers seeded and chopped fine
- 3 garlic cloves chopped fine or zested
- ½ teaspoon smoked paprika or regular paprika
- ½ teaspoon chili powder or ancho chili powder
- ¼ teaspoon onion powder
- ½ cup evaporated milk plus more for thinning if needed
- 6 ounces pre-cooked chicken sausage (optional) chopped fine or food processor
- 1 tablespoon chopped fresh cilantro optional garnish
- ¼ - ½ teaspoon liquid smoke for the oven version
Instructions
Prep the ingredients
- Chop or grate the cheddar cheese and smoked gouda by hand or with a box grater or in a food processor with the grating disc. Chop the sausage finely (if using), or in the food processor. Finely chop or zest the garlic. Chop the top off the jalapenos, slice lengthwise, and remove seeds and white membrane. Partially drain the can of tomatoes.
Assemble the dip
- In a 10½-inch cast iron skillet, combine all ingredients: cream cheese, grated cheeses, tomatoes, jalapeños, garlic, spices, and sausage (if using). Add the little milk or half and half to help the melting process.
Smoke it: pellet grill method
- Preheat your pellet grill to 250°F and make sure the hopper is full. Place the skillet directly on the grates. Smoke for 1½ to 2 hours, stirring every 30 minutes, until everything is melted, smoky, and bubbling.
Bake it: oven method
- Option 1: Melt everything together in the skillet on the stovetop over medium-low heat, then transfer to a 350°F oven for 15–20 minutes.Option 2: Place the assembled skillet directly in a 350°F oven for 35–40 minutes, stirring halfway through.
To serve smoked queso dip
- Serve hot with tortilla chips, crackers, or fresh-cut veggies. To keep warm, leave on low heat on the stovetop or transfer to a small slow cooker.Leftover queso dip lasts up to 4 days in the refrigerator in an airtight container, and can be made ahead. Reheat on the stove on low heat, stirring so it does not scorch, adding evaporated milk to thin as needed and get it back to as creamy as you desire.
Notes
Variations
- Other cheeses – Monterey Jack or pepper Jack are great swaps.
- Canned green chiles – For even more chile flavor (mild and flavorful).
- Hot sauce for more heat (can stir in a the end).
- Swap cooked chorizo, browned ground beef or dark turkey, or even crisp crumbled bacon for the cooked chicken sausage links.
- For a vegetarian option, add black beans.
- Spice - Add a little chipotle powder for smoky heat.
Nutrition
Calories: 271kcal | Carbohydrates: 5g | Protein: 15g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 76mg | Sodium: 562mg | Potassium: 163mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 727IU | Vitamin C: 5mg | Calcium: 374mg | Iron: 1mg