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Smoked Queso Dip

Smoked Queso Dip

Recipe Details

Author Susie Bulloch
Prep Time 20 minutes
Cook Time 1 hour 30 minutes

Summary

A velvety, smoke-kissed cheese dip loaded with crumbled sausage, peppers, onions, and beans, finished with fresh pico de gallo. Rich, meaty, and irresistibly cheesy—perfect for parties and game day snacking.

Instructions

  1. 1

    Preheat your smoker to 275°F with your favorite hardwood.

  2. 2

    Prep the vegetables: dice the red bell pepper, jalapeño, yellow onion, and garlic. Spread on a foil-lined, rimmed baking sheet and toss to combine.

  3. 3

    Set a flat cooling rack over the vegetables. Form the pork sausage into 4–6 balls, place on the rack, and season the sausage with 2 tablespoons Fiesta Rub.

  4. 4

    Smoke the sausage and vegetables for 45 minutes, then remove from the smoker.

  5. 5

    Prepare the pico de gallo: in a bowl combine the diced tomatoes, jalapeño, onion, cilantro, minced garlic, lime juice to taste, and 1 tablespoon Fiesta Rub. Adjust seasoning and refrigerate until needed.

  6. 6

    Make the queso: crumble the smoked sausage and mix with the smoked peppers/onions/garlic. Transfer to a half-size aluminum pan and add the drained pinto beans, Mexican blend cheese, cream cheese, and Velveeta.

  7. 7

    Smoke the queso for 45 minutes until the cheeses are melted and the mixture is smooth. Stir well, then mix in the remaining 1 tablespoon Fiesta Rub. If too thick, stir in a couple tablespoons of milk to reach your desired consistency.

  8. 8

    Serve topped with the fresh pico de gallo and enjoy with tortilla chips, veggies, or crackers.

Ingredients

  • 1 pound pork sausage
  • 3 tablespoons Hey Grill Hey Fiesta Rub (divided use)
  • 1 red bell pepper (seeded and diced)
  • 1 jalapeño (seeded and diced)
  • 1/2 cup yellow onion (diced)
  • 6 cloves garlic (diced)
  • 3 medium tomatoes (diced)
  • 1 jalapeño (seeded and diced)
  • 4 cloves garlic (minced)
  • 1/2 cup fresh cilantro leaves (chopped)
  • 1/2 cup yellow onion (diced)
  • 1 tablespoon Hey Grill Hey Fiesta Rub
  • to taste lime juice (fresh)
  • 1 can pinto beans (drained and rinsed)
  • 2 cups Mexican blend cheese (shredded)
  • 8 ounces cream cheese (cubed)
  • 16 ounces Velveeta
  • 2-4 tablespoons milk (to thin, if needed)
  • as needed tortilla chips (for serving)
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