Once you make this Smoked Queso Chorizo Dip, you will never go back! Get ready to have a new go-to party dip!
Made with cheeses, chorizo, bbq dry rub, and more, this chorizo queso dip is a hit every time.
Looking to change things up and try new flavors? This dip is completely customizable to add, subtract, substitute, and more to make it just the way you like or want it every time!
Homemade Smoked Queso Recipe
Forget those shelf-stable jars of cheese dip and upgrade your nachos to this customizable and out-of-this-world dip.
This queso is loaded with a ton of bold flavor from the cheese to the green chiles and chorizo.
Best of all this dip is great for cookouts, parties, tailgating in the Fall at football games, or hanging out at home on game night in front of the tv.
Ingredients Needed to Make Smoked Queso Chorizo Dip
Cheese: To make this cheese dip, you are going to need 8 oz of Velveeta Queso Blanco Cheese and 16 oz of Pepper Jack Cheese.
Meat: Grab 8 oz of chorizo from your local grocery store.
Vegetables: Add in more great flavor and a variety of textures with 1 cup of corn, 1 cup of diced tomatoes, and ¼ cup of green chiles
Seasoning: 1 tbsp of my favorite BBQ Dry Rub or your favorite dry rub if that is what you prefer or what you have handy!
How to Make Smoked Queso Chorizo Dip
No recipe has ever come together so quickly and so easily. All you have to do is follow two easy steps.
Smoke. Place all ingredients into a cast iron skillet and set the smoker to 225 degrees F. Smoke for about 2 hours until the chorizo is cooked and the cheese is melted.
Stir. Stir all of the ingredients together and serve with tortilla chips, pork rinds, or any dippers you like.
Recipe Tips, Tricks, and Variations
Meat. Are you a meat lover? Add more meat like bacon, sausage, smoked kielbasa, chicken, and more. Don’t love chorizo and want to swap out the meat? You can do that with really any protein you enjoy.
Cheese. Other great cheeses you can use include cream cheese, cheddar cheese, and any soft creamy, melty cheese. Avoid hard cheeses as they don’t melt the same way.
Vegetables. Add more veggies with ingredients like tomatoes, onion, and jalapeno.
Turn up the heat. Add some kick to your queso with jalapenos, chipotle peppers, or chipotle peppers in adobo. Really love heat? Add some ghost peppers!
Thin queso. Looking to give your smoked queso a thinner consistency? Consider adding beer. This will thin out our queso and give it the perfect drizzling consistency.
How to Enjoy Smoked Queso Chorizo Dip
Enjoy your smoked queso with tortilla chips, make nachos, or serve your dip alongside a plate of celery, carrots, and other vegetables.
Recommended Wood Chip or Wood Pellet Flavors
There is no right or wrong wood chip or wood pellet flavor to use when making smoked queso.
Use what you got!
Don’t have wood chunks on hand, consider picking up a bag of hickory wood.
Hickory wood is perfect if you are looking for a really nice intense aroma and bold taste.
If you are looking for something mild, consider using cherry wood, apple wood, or maple wood.
Storing Leftover Smoked Queso
I promise you aren’t going to have any leftover queso! But, if you do, store it in an airtight container and toss it in the fridge.
Your leftover queso will last for about 5 days in the fridge.
How to Reheat Leftover Smoked Queso
Enjoy your queso again like it’s new!
Microwave reheat: Reheat your queso covered in the microwave for 1 minute and 30 seconds at a time until it is warm and ready for dipping.
Pan reheat: Toss your leftover queso in a pan on medium heat and stir constantly for about 5 minutes until heated all the way through.
Remember when reheating queso, slow and steady wins the race. You don’t want to reheat it too fast or at too hot a temperature because you run the risk of burning it.
More Smoker Summertime Favorite Recipes
Get the most out of your smoker this summer and make summertime favorites like Smoked St. Louis Ribs on the Pellet Grill, Smoked Baby Back Ribs With Bang Bang Sauce, Smoked Chicken Wings (0-400 method), and Pellet Grill Pork Chops with Korean Style Marinade.
Smoked Queso Chorizo Dip
- Place all ingredients into a cast iron skillet and set the smoker to 225 degrees F. Smoke for about 2 hours until the chorizo is cooked and the cheese is melted.
- Stir all of the ingredients together and serve with tortilla chips, pork rinds, or any dippers you like.