Smoked Queso Dip That Disappears in Minutes

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Every time I make this smoked queso, the same thing happens. I set it out as an appetizer while the main course is still on the smoker. By the time the meat is ready, the queso pan is scraped clean and people are asking if I made a second batch. I have learned to always make a second batch.

What Makes Smoked Queso Special

Regular queso is great. But when you build it in a cast-iron skillet and let it sit in the smoker for an hour, the smoke transforms everything. The meat browns and absorbs smoke. The cheese develops a slight skin on top that has this incredible smoky crust. Even the tomatoes and peppers taste different. It's queso with depth.

Cast iron is key: Use a 10 or 12-inch cast-iron skillet. It holds heat beautifully and goes from smoker to table without missing a beat. Avoid thin aluminum, it doesn't retain heat and the cheese cools too fast.

Ingredients

1 pound ground sausage (breakfast sausage, hot or mild)
1 block (32 oz) Velveeta, cubed
1 can (10 oz) Rotel tomatoes and green chiles (undrained)
1 block (8 oz) cream cheese, cubed
1 jalapeno, diced (seeds in for heat, out for mild)
1/2 cup your favorite BBQ rub (for the sausage)
Tortilla chips for serving

Building the Queso

Brown the sausage in the cast-iron skillet on the stovetop or over a side burner. Break it up into small crumbles. Season it with your BBQ rub while it cooks. Drain some of the excess fat but leave a tablespoon or two for flavor.

Turn off the heat. Add the cubed Velveeta, cream cheese, Rotel, and diced jalapeno right on top of the sausage. Don't stir yet, you want everything to melt together in the smoker.

Rub choice matters: Use a rub with good balance of sweet, salt, and heat. A competition-style rub with brown sugar and paprika works perfectly. It seasons the sausage and adds complexity to the whole dip.

Into the Smoker

Set your smoker to 225-250 degrees F. Hickory or pecan add great flavor here. Place the skillet directly on the grate, uncovered, and close the lid.

After 30 minutes, the cheese should be melting. Give it a good stir to combine everything. Return to the smoker for another 30 minutes. The edges will bubble and a thin smoky skin will form on top.

Watch the bottom: Cast iron holds a lot of heat. If your smoker runs hot, the cheese can scorch on the bottom of the skillet. Stir at the 30-minute mark and keep an eye on it. If you see any browning on the edges, it's time to pull it.

Total smoke time is about 60 minutes. Pull it out, give it one final stir, and serve immediately with chips.

Variations

Brisket queso: Skip the sausage and fold in chopped smoked brisket. Use the brisket bark pieces for maximum flavor.
Green chile queso: Add a can of diced green chiles and use pepper jack instead of some of the Velveeta.
Loaded queso: Top with crumbled bacon, sliced jalapenos, and chopped cilantro after pulling from the smoker.

Make it ahead: Build the queso in the skillet the night before and refrigerate. Add 15-20 minutes to the smoke time when starting from cold. The sausage flavor actually deepens overnight.

Fair warning: once you start bringing smoked queso to gatherings, people will expect it every time. You've been warned.