If you are craving a warm, comforting party dip that perfectly balances smoky richness with a spicy kick, you absolutely need to try this Smoked Queso Dip with Spicy Sausage and Pepper Jack Recipe. It’s an irresistible blend of creamy Velveeta, bold pepper jack cheese, and zesty tomatoes with chilies, all elevated by smoky notes from the smoker and a punch of spicy sausage. Whether you’re gathering with friends or simply treating yourself, this dip brings a Tex-Mex flair that hits all the right flavor notes and turns every chip into a mouthwatering experience.
Ingredients You’ll Need
The magic of this dip comes down to a handful of straightforward, essential ingredients that each bring something special to the table. From creamy cheeses to spicy sausage and fresh peppers, each item builds layers of taste, texture, and color that make this dip unforgettable.
- 1 lb Velveeta cheese, cubed: The creamy base that melts smoothly and binds everything together beautifully.
- 1 lb spicy breakfast sausage: Adds robust, savory heat and a wonderful meaty texture—browning it enhances its flavor.
- 1 (10 oz) can Rotel tomatoes with green chilies, undrained: Brings a bright, tangy zip and a touch of spice that wakes up the dip.
- 1 cup shredded pepper jack cheese: Delivers sharp, creamy heat with just the right amount of bite.
- 1 cup shredded sharp cheddar cheese: Boosts the cheddar tang and enriches the texture.
- 1 small onion, finely chopped: Adds subtle sweetness and depth when combined with the smoky notes.
- 1 jalapeño, seeded and diced (optional): For those who like an extra spicy kick, this is key.
- 1/4 cup milk (as needed): Helps adjust the dip’s consistency to silky perfection.
- Tortilla chips: Your classic crunchy vehicle for scooping all this cheesy goodness.
How to Make Smoked Queso Dip with Spicy Sausage and Pepper Jack Recipe
Step 1: Prepare and Brown the Sausage
Start by cooking your spicy breakfast sausage in a skillet over medium heat until it’s fully browned and crumbly. This step is crucial to render out excess fat and develop deep, savory flavors. Once browned, drain the sausage well to keep the dip from becoming greasy and set it aside to cool slightly.
Step 2: Combine Ingredients in a Smoker-Safe Pan
In a large disposable aluminum pan, toss together the cubed Velveeta, browned sausage, undrained Rotel tomatoes, shredded pepper jack, sharp cheddar, finely chopped onion, and diced jalapeño if you’re using it. This is your flavor-packed dip base ready for smoking.
Step 3: Smoke the Dip Low and Slow
Place the pan uncovered into a smoker preheated to 250°F. Smoking at this low temperature for about 1.5 to 2 hours allows the cheese to melt gradually while soaking up beautiful smoky nuances. Remember to stir the dip every 30 minutes to distribute heat evenly and prevent sticking or burning.
Step 4: Achieve the Perfect Consistency
As the mixture melts down, you’ll notice it thickening. To keep that perfect creamy texture, stir in a little milk—about a tablespoon at a time—until the dip is smooth and luscious. This step personalizes your queso, whether you like it thicker or more pourable.
Step 5: Serve Warm and Enjoy!
Once your dip is melted, smoky, and irresistibly creamy, remove it from the smoker and serve it warm with plenty of tortilla chips for dipping. It’s that simple and so incredibly rewarding.
How to Serve Smoked Queso Dip with Spicy Sausage and Pepper Jack Recipe
Garnishes
A sprinkle of fresh chopped cilantro or green onions on top adds a splash of color and a fresh contrast to the rich dip. You could also toss on a few sliced jalapeños or a dollop of sour cream for an extra flavor boost and creamy finish.
Side Dishes
This dip pairs beautifully with crunchy tortilla chips, but don’t stop there. Try it alongside fresh veggie sticks like bell peppers, celery, or carrot sticks for a lighter touch. It also makes a fantastic topping for baked potatoes or nachos when you want to kick party snacks up a notch.
Creative Ways to Present
For an impressive presentation, serve the queso in a rustic cast iron skillet straight from the smoker to the table—it retains heat longer and adds to the smoky ambiance. You could also set up a DIY nacho bar where everyone loads up tortilla chips with queso and toppings like jalapeños, avocado, and extra sausage.
Make Ahead and Storage
Storing Leftovers
Leftover smoked queso is a delight to keep on hand. Store it in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even more delicious the next day.
Freezing
While freezing queso dip can sometimes alter the texture, if you want to save it for longer, freeze in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge before reheating gently to maintain the best consistency.
Reheating
Reheat your dip slowly on the stove over low heat, stirring often. Adding a splash of milk helps restore creaminess and keeps the dip smooth. Avoid microwaving at high heat to prevent it from becoming rubbery.
FAQs
Can I make this dip without a smoker?
Absolutely! You can melt everything together on the stove or in a slow cooker. While it won’t have that subtle smoky flavor, the dip will still be delicious and creamy.
What can I use if I don’t have Velveeta?
Velveeta provides that perfect smooth melt, but you can substitute with processed cheese like American cheese or use a mix of cream cheese and cheddar for a creamier texture.
How spicy is this dip, and can I adjust the heat?
This recipe has a moderate to bold spice level due to the spicy sausage and jalapeño. You can easily control the heat by using mild sausage and omitting the jalapeño to suit your taste.
Is this recipe gluten-free?
Yes! The Smoked Queso Dip with Spicy Sausage and Pepper Jack Recipe is naturally gluten-free, just make sure the sausage brand you use is labeled gluten-free as well.
What other toppings or mix-ins can I add?
You can elevate this dip by stirring in cooked ground beef, chorizo, or even black beans to add texture and protein. A handful of corn kernels or fresh tomatoes could add a fresh crunch.
Final Thoughts
This Smoked Queso Dip with Spicy Sausage and Pepper Jack Recipe isn’t just a dip—it’s a full-on flavor experience that warms the heart and brings people together. Its creamy, smoky, and spicy qualities make it a guaranteed crowd-pleaser at any gathering or a special treat for a cozy night in. Trust me, once you try making it, this will become one of your all-time favorite dips to whip up over and over again.
Print
Smoked Queso Dip with Spicy Sausage and Pepper Jack Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Smoking
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
This Smoked Queso Recipe delivers a rich, creamy cheese dip infused with smoky flavor, perfect for parties or game day. Combining Velveeta, spicy sausage, Rotel tomatoes with green chilies, and a blend of pepper jack and sharp cheddar cheeses, this appetizer is smoked low and slow for a smooth melt and bold taste. Serve warm with tortilla chips for an irresistible crowd-pleaser.
Ingredients
Cheese and Sausage
- 1 lb Velveeta cheese, cubed
- 1 lb spicy breakfast sausage (like Jimmy Dean), browned and drained
- 1 cup shredded pepper jack cheese
- 1 cup shredded sharp cheddar cheese
Vegetables and Heat
- 1 (10 oz) can Rotel tomatoes with green chilies, undrained
- 1 small onion, finely chopped
- 1 jalapeño, seeded and diced (optional for extra heat)
Other
- 1/4 cup milk (as needed for desired consistency)
- Tortilla chips, for serving
Instructions
- Preheat the smoker: Set your smoker to 250°F to prepare for slow smoking the queso mixture.
- Combine ingredients: In a large, disposable aluminum pan, mix together the cubed Velveeta, browned and drained sausage, undrained Rotel tomatoes, shredded pepper jack, shredded sharp cheddar, finely chopped onion, and diced jalapeño if using.
- Smoke the queso: Place the pan uncovered in the smoker. Smoke for 1.5 to 2 hours, stirring every 30 minutes to ensure even melting and prevent burning.
- Adjust consistency: If the queso becomes too thick during smoking, stir in milk incrementally until your desired smooth and creamy consistency is reached.
- Serve: Remove from smoker and serve warm with tortilla chips for dipping. Enjoy this smoky, cheesy appetizer fresh off the heat.
Notes
- Use mild sausage and omit jalapeño for a milder queso.
- Variations include adding cooked ground beef, chorizo, or black beans for extra flavor and texture.
- Adjust the thickness by adding more or less milk according to preference.
- Stir the queso regularly during smoking to avoid burning and ensure smooth melting.
