Skip the fake stuff-this delicious smoked queso dip is made with real cheese and no ultra-processed Velveeta in sight, just real ingredients. Whether you smoke it on a pellet grill or bubble it up in your oven, this crowd-pleasing dip is perfect for parties, potlucks, barbecues, or any casual gathering. It's creamy, smoky, and loaded with flavor, with no processed shortcuts-just honest ingredients that taste as good as they sound.
This smoked queso dip recipe serves comes together with a simple mix of cheeses, canned tomatoes, spices, jalapeños, and optional add-ins like sausage. No smoker? No problem. The oven version is just as creamy and melty. While cast iron is ideal for heat retention and presentation, a disposable aluminum pan works great for potlucks, tailgates, or easy cleanup. It's the perfect cheese dip for your next party!
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Why You'll Love This Recipe
- No Velveeta cheese, no junk - just real cheese and bold, smoky flavor.
- Smoker and oven friendly - for grilling outdoors or keeping it indoors.
- Perfect for entertaining - ideal for a backyard barbecue, game day, potlucks, and casual get-togethers.
- Small-batch friendly - fits perfectly in a 10 ½-inch cast iron skillet.
- Make ahead or take it on the go - serve it hot, reheat it later, or travel with a disposable aluminum pan.
Need another great party dip? Try this roasted red bell pepper hummus.
Smoked Queso Dip Ingredients
- Cream cheese - Full-fat for best flavor and creaminess.
- Smoked gouda - Adds smoky depth and a smooth, melty texture.
- Sharp cheddar cheese - For classic queso flavor and richness.
- Tomatoes - A can of Rotel tomatoes (diced tomatoes with green chiles) or fire-roasted diced tomatoes.
- Jalapeños - Fresh jalapeños for mild to medium heat, or use other types of peppers like Fresno, serrano, or red jalapeños if you want more heat and spice.
- Garlic - Use fresh garlic for bold flavor or garlic powder if you want it to melt in smoothly without any texture. Both work.
- Smoked paprika - Adds smoky flavor and deep color.
- Onion powder - For background savory depth.
- Chili powder - Use pure ancho chili powder or regular chili powder blend.
- Evaporated milk - Gives the dip a creamier, smoother texture and helps stabilize the cheese as it melts-especially helpful if you plan to reheat it or keep it warm for a while. I've made it with whole milk too and evaporated milk works better.
- Pre-cooked chicken sausage - Chop and stir in; no need to brown or drain. Adds protein and heartiness.
- Liquid smoke - Optional for the oven version but fine for the smoked version too.
Please see the recipe card for measurements, salt, and black pepper.
Chef's tip: Skip the fake cheese. Velveeta isn't real cheese-it's an ultra-processed food, a blend of whey, oils, emulsifiers, and preservatives designed to mimic cheese. This recipe is real queso dip with real cheese for bold flavor. You won't miss the orange block!
This homemade salsa verde made with tomatillos and chilies is another great dip for chips!
Substitutions and Variations
Smoked cheese dip? Yes please. Since getting my pellet grill years ago, there's nothing better!
- Other cheeses - Monterey Jack cheese or pepper Jack cheese are great swaps.
- Canned green chiles - For more chile flavor, add a small can of green chiles.
- Hot sauce or chipotle powder for more heat.
- Swap sausage for chorizo, browned ground beef or turkey, or black beans.
- Stir in cilantro or scallions before serving
- Cumin - Adds warm, earthy depth if desired.
Make a batch of this easy smoked salsa on your pellet grill too! It's delicious and versatile.
Chef's tip: Skip the pre-grated cheese. Pre-grated cheese is coated with anti-caking agents and starches that prevent clumping and interferes with smooth melting. For the best texture and flavor, grate your cheese fresh. Use a box grater or food processor, or chop by hand into small cubes.
Recipe Instructions
Grate the cheeses or chop into cubes and chop the sausage (if using). Seed and chop the jalapenos fine. Preheat your pellet grill to 250°F and make sure the hopper is full.
- Add all of the prepped ingredients to a 10 ½" cast iron skillet and place on the pellet grill at 250°F.
- Smoke for 1 ½ - 2 hours stirring every 30 minutes as cheese melts.
Chef's tip on pellets: I use either pecan pellets made from real pecan shells or this pure hardwood blend of hickory, cherry, maple, and apple-no fillers, just clean, natural wood. Both give amazing depth to the smoked queso without overpowering the cheese.
Other Cooking Methods
Oven Method
- Option 1 - Melt everything together on the stovetop over medium-low heat, then transfer the skillet to a 350°F oven for 15-20 minutes until bubbling hot.
- Option 2 - Bake the assembled skillet in the 350°F oven for about 35-45 minutes, stirring halfway through until hot and bubbly.
- A charcoal grill works too-set it up for indirect heat and monitor the temp as it cooks low and slow.
Gas Grill
You can also make smoked queso dip on a gas grill using indirect heat-just keep the temperature around 250°F. You can use a higher temperature, such as 350°F, adjusting cook time to 45 minutes of cooking time as for the oven method. For delicious smoky flavor, add a smoker box with soaked wood chips.
Serving Suggestions
Keep smoked queso dip warm on the stovetop over low heat, or transfer to a small slow cooker or crock pot set to warm for gatherings. Serve with crisp tortilla chips, crackers, and fresh-cut veggies.
Leftover smoked queso dip lasts up to 4 days in the refrigerator in an airtight container, and can be made ahead. Note - this does not freeze well.
How to Reheat Smoked Queso Dip
If you make smoked queso dip ahead of time, be prepared-it will firm up into a solid block of cheese in the fridge. Real cheese naturally thickens as it cools, so for the best texture, serve it fresh and warm, or keep it in a small slow cooker.
Using evaporated milk in the recipe helps it stay creamier a bit longer, especially when reheated. You can stir in a little more as needed if the dip thickens too much after chilling. Here's how to bring it back to creamy, melty perfection:
For a full batch, oven method
- Preheat oven to 300°F.
- Transfer queso to a baking dish or back to your cast iron skillet.
- Stir in a little extra evaporated milk to thin it and get creaminess back.
- Cover with foil and heat for 20-25 minutes, stirring halfway through.
For smaller portions/leftovers:
Reheat gently on the stovetop in a small pan over low heat. Add a splash of milk and stir until smooth.
Recipe FAQs
Absolutely! This recipe skips the processed cheese and uses real cheddar, smoked gouda, and cream cheese for a creamy, flavorful dip-no Velveeta needed. Skip the ultra-processed fake stuff.
Nope! While the smoker adds amazing depth, you can also make this dip in the oven or on the stovetop, then finish it in the oven to heat through. Directions for both are included in the recipe.
Yes! You can prep all the ingredients ahead and refrigerate until ready to cook. Leftovers reheat well too-just warm slowly on the stovetop or in a slow cooker, adding a splash of milk if needed.
A mix of sharp cheddar and smoked gouda works beautifully. Cheddar adds that classic queso punch, while gouda brings meltability and natural smoke flavor. Monterey Jack or pepper Jack also work well as variations.
More Dip Recipes
For more easy and delicious dip recipes, try these! The smoked salmon dip is a reader favorite with more than 11,000 shares!
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📖 Recipe
Smoked Queso Dip with Real Cheese
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
- 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
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