If you love smoked cheese and you love cheese dip, this Traeger Smoked Queso recipe is a deliciously addictive dish. It’s great for a dip or even a topping and while it makes a lot – you won’t have any leftovers with this crowd pleaser!
I first discovered this delicious dip on social media – it was all over my Facebook! This Smoked Queso Dip is so easy to make – and it’s delicious. Queso is great anyway but smoking it adds an extra layer of flavor and smells amazing. I really love using my Traeger grill – it’s so easy to use. If you’re not familiar – it’s an electric grill and smoker that uses wood pellets.
Smoked Queso Ingredients
I started with my favorite Queso dip recipe and added chorizo – here’s what you’ll need:
- 1/2 lb chorizo sausage – you can also use pork sausage, ground beef, taco meat or even breakfast sausage
- 1/2 onion diced – I recommend Vidalia because they’re a little sweet
- 1 large tomato diced – you could use a can of Rotel if you’d like – but I prefer the bite of fresh
- 2 jalapeno peppers seeded and diced – or you can swap poblano peppers, a can of green chilis – or if you aren’t a fan of spicy, you could use bell pepper
- 20 oz velveeta cheese – there’s no swap for Velveeta – right? But you could use a mix of regular cheeses like American, Gouda, Cheddar, Pepper Jack or Monterey Jack cheese
- 2/3 cup sour cream – this adds to the creamy texture of this cheesy dip – it’s my favorite!
How to Make Queso on the Smoker
- Grab a disposable aluminum pan and put everything in!
- Start up your Traeger Grill – this works for any pellet smoker, electric smoker or big green egg
- While that’s heating up – brown your meat
- While that is browning, dice up the tomato, onion and peppers into a large dice – it’s great to put them in raw because they keep their texture and add some bite to the dip!
- Lastly, dice up your Velveeta
- Now, add everything to the aluminum pan
- Put the pan on the smoker at 250 for at least 45 minutes.
- After you’ve smoked it for at least 45 minutes – add sour cream, stir and smoke for 15 minutes more.
- Then – grab your favorite tortilla chips!
What if I don’t have a smoker? How would I make this on a regular grill?
You just need wood chips. Soak them in water for 30 minutes before starting the grill. One cup of wood chips will last for about 20 minutes. Keep adding chips to the grill throughout the process. If you use a charcoal grill, light the coals, when the coals are ready, place them on one side of the grill. Place some of the wood chips on top of the coals. Place your food on the side without the coals to cook it with indirect heat.
Can I make this in a slow cooker or crock pot?
Yes definitely! At the step where you add everything to the aluminum pan, just add to the slow cooker. If you still want that delicious smoky flavor be sure to add a few dashes (and I mean 2-3) of Liquid Smoke.
Do I need to use a disposable foil pan?
No – you can use any grill safe pan like a roaster, dutch oven or a cast-iron skillet!
How do you store leftover smoky queso dip?
If you have leftovers, it’ll be the first time for this recipe – but if you do – any airtight container will do. I like to use glass containers with the snap-on lids.
What to serve with with this amazing smoked queso dip:
This will be great for your picnics or any get together with friends! If you’re looking for other great picnic ideas – I’ve got you covered!
Other Delicious Traeger Recipes
- Smoked Bacon Wrapped Oreos
- Traeger Grilled Bacon
- Smoked Bacon-Wrapped Meatloaf
- Traeger Shotgun Shells
- Traeger Smoked Meatballs
Other Easy Appetizer Recipes
Traeger Smoked Queso
- 1/2 lb chorizo
- 1/2 onion diced
- 1 large tomato diced
- 2 jalapenos seeded and diced
- 20 oz Velveeta
- 2/3 cup sour cream
- preheat traeger to 250
- brown chorizo on stove top – spoon into a corner of a disposable aluminum pan1/2 lb chorizo
- add onion, tomato, jalapeño and velveeta to pan1/2 onion, 1 large tomato, 2 jalapenos, 20 oz Velveeta
- place on Traeger at 250 for a minimum of 45 min (up to 2 hours)
- stir and add sour cream – smoke for 15 min more2/3 cup sour cream
- Hickory or Mesquite pellets are great for this recipe