Smoked Queso brings queso dip to a whole new elevation. Velvetta, pepper jack cheese, jalapenos, Rotel, and more all mixed together and tossed on your Traeger. Queso on the grill is such a winner for a party cheese dip.
This smoked queso recipe is so easy to make, it takes about 5-10 minutes to prep. Toss the queso ingredients into a pan, toss on the grill and let it handle the rest. Try my latest Blackstone Brats recipe as well for a tasty grill recipe.
Table of contents
A fun party food, game day appetizer, and more. I love how easy this party dip recipe comes together. It is loaded with cheesy goodness.
Why You Will Love This Smoked Queso…
- Easy ingredients
- Loads of flavor
- Quick to assemble
- Smokey layer to the cheese dip
- Great for cooking on Traeger, Green Mountain, Gas grill, etc.
- Party Friendly
- Tailgate or Campfire Queso Recipe
Here are the Traeger queso ingredients I used. But, know you can change up the ingredients of this loaded queso dip a bit.
- Velveeta – This is going to help add a ton of cheesy texture to the dish. Plus Velveeta is rich, so it adds a lot of flavor.
- Pepper Jack Cheese – This adds a kick of flavor to your dip. If you are not a fan of spice, swap with a Monterey Jack instead.
- Ground Beef or Breakfast Sausage or Chorizo – The meat is your choice. I did ground beef for this recipe.
- Rotel – Canned tomatoes with green chili’s is what Rotel is. If you can’t find it just do 1 can of diced tomatoes and 1 can green chili’s leave the juice.
- Pickled Jalapenos – Spice and tang is what comes from canned peppers. Now, if you really want it to be spicy add fresh and leave the seeds.
- Minced Garlic – Jarred or fresh minced garlic works. It adds a nice flavor to the dip.
- Diced Onion – White or yellow onion is recommended for this.
How to Make
Step 1: Add all your ingredients into your pan. I used an aluminum throw-away 9×13 pan. You can use whatever you would like.
Step 2: Preheat the grill (I used my Green Mountain Grill) to 200-250 degrees, then place your queso dip mixture on and let it cook for 2 hours, stirring here and there.
Step 3: Once done, serve with your favorite dippers.
Expert Tips and Variations
Meat – You can use Chorizo, sausage, beef, or any meat you want. Or if you want a meatless cheese dip, go right ahead.
Cheese – I used Velveeta and Pepperjack. I recommend the velveeta cheese but the other you can use a Monterey Jack cheese, sharp, etc. Just buy a block of cheese and dice it up.
Jalapeno – I used jarred pickled jalapenos. You can skip this but I find it adds tons of flavor. If you want more heat use fresh jalapeno to toss in.
Stir The Dip – Make sure to stir the dip, otherwise you will find it cooks unevenly. Smoking the dip low and slow helps allow some of that smoky flavor to get into the dip.
What To Dip Rotel Cheese Dip In
Not sure what to serve with this smoked cheese dip? Here are a few ides for this queso dip on the grill!
- Pork Rinds
- Tortilla Chips
- Fresh Veggies – I love snap peas and carrot sticks
You can store your cheese dip for up to three days in the refrigerator. Just reheat in the microwave.
Or if you do a skillet on the stove or in oven, add a little milk. This will help thin up the sauce.
Due to the dairy used, this queso dip does not freeze well.
Want More Dip Recipes
Smoked Queso Ingredients
- 1 block of Velveeta 32 ounces
- 1 block of Pepper Jack Cheese 16 ounces
- 1 can Rotel 20 ounce
- 3/4 cup pickled jalapenos in a jar
- 1/2 onion diced
- 1/2 tablespoon minced garlic
- 1 pound ground beef cooked and chopped
- Add in all the ingredients into your aluminum foil 9×13 pan. Velveeta, Pepper jack cheese, diced onion, garlic, can of Rotel with liquid, pickled jalapenos, and cooked ground beef.
- Turn the grill on to 200-250 degrees. There is wiggle room in the temperature. Place the cheese dip on the grill uncovered.
- Cook for 2 hours and stir every 15-20 minutes.
- Once the smoked queso is done, serve with your favorite dippers. Pork rids, corn chips, tortilla chips, veggies, etc.