If you’re searching for a game day superstar or a crowd-pleaser to bring to your next party, this Smoked Queso Dip with Sausage Recipe is a must-try. The smoky aroma from the slow smoking process blends beautifully with creamy Velveeta and pepper jack cheeses, while the spicy kick of jalapeños and hearty turkey sausage keep every bite loaded with bold flavor. This dip is comfort-food heaven with a twist, perfect for munching alongside your favorite chips or veggies and guaranteed to have everyone coming back for more.

Ingredients You’ll Need

A black cast iron skillet filled with cooked ground meat that is browned and slightly crumbly, with a wooden spoon stirring it inside the pan. Surrounding the skillet are six small white bowls placed on a white marbled surface: one bowl holds orange-yellow cheese cubes, another has red diced tomatoes, a third contains pale yellow cubed potatoes, a fourth has chopped green chilies, and the last two hold small amounts of ground spices in powder form. The scene gives a clear view from above, showing all the ingredients ready for cooking photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward but pack a serious punch in flavor and texture. Each one plays a crucial role—from the savory sausage to the melty blend of cheeses, to the brightness of fresh jalapeños and onions that bring everything alive.

12 ounces turkey sausage: Lean and flavorful, turkey sausage keeps the dip hearty without overwhelming heaviness.
½ red onion, diced: Adds a sweet, slightly sharp crunch that balances richness.
1 jalapeño, diced, with seeds: Brings the perfect level of spicy heat to keep things exciting.
2 cloves garlic, minced: Lends a savory depth that complements the smokiness beautifully.
½ teaspoon cumin: Adds an earthy warmth that enhances all the other ingredients.
1 pound Velveeta cheese, cubed: The creamy base that melts into smooth, luscious gold.
8 ounces pepper jack cheese, cubed: Brings a little extra spice and texture to the dip.
1 10oz can diced tomatoes with green chilies, drained: Provides a tangy, slightly zesty element that complements the rich cheeses.

How to Make Smoked Queso Dip with Sausage Recipe

Step 1: Brown the Sausage and Onions

Start by heating a large cast iron skillet over medium-high heat. Add the turkey sausage and diced red onion, cooking them together until the sausage is fully cooked through and no longer pink. The onions will soften and add sweetness, building a flavorful base for the queso.

Step 2: Add Jalapeño, Garlic, and Cumin

Stir in the diced jalapeño, minced garlic, and cumin. Cook for about one minute to let those aromatics release their essential oils, packing more punch into each bite. Then remove the skillet from heat to prepare for the cheesy goodness.

Step 3: Combine Cheeses and Tomatoes

Now add your Velveeta cubes, pepper jack cheese, and drained diced tomatoes with green chilies. Gently stir everything together so the cheeses start mingling with the savory sausage mixture, creating that irresistible base for the dip.

Step 4: Smoke It Low and Slow

Place the entire cast iron skillet into a smoker preheated to 250°F. Smoke the dip for anywhere between 45 and 90 minutes depending on how smoky and melty you want your queso. Stir halfway through to keep everything smooth and evenly melted. If the dip thickens too much, simply add a splash of milk or water to loosen it up for dipping perfection.

How to Serve Smoked Queso Dip with Sausage Recipe

A black skillet filled with a thick, creamy cheese dip that is golden-yellow with visible bits of red peppers, green herbs, and small brown chunks mixed throughout. The dip is topped with a small bunch of green cilantro leaves in the center. Around the skillet, there are triangular yellow tortilla chips scattered on a white marbled surface, with some chips inside a white bowl to the top left. A light beige cloth is casually folded near the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh cilantro or chopped green onions brightens the rich, smoky dip beautifully. You can also add a few extra diced jalapeños or a dusting of smoked paprika for an enticing pop of color and flavor.

Side Dishes

This dip pairs like a dream with classic tortilla chips, crunchy veggie sticks, or even soft pretzel bites for something a little different. It also complements grilled meats and burgers for adding an irresistible cheesy element to your cookout spread.

Creative Ways to Present

Serve your Smoked Queso Dip with Sausage Recipe in that same rustic cast iron skillet you smoked it in for a warm, authentic touch. Or go all out by hollowing out a round loaf of crusty bread and ladling the dip inside for an eye-catching edible bowl. Mini bell peppers or sturdy endive leaves also make great colorful dippers.

Make Ahead and Storage

Storing Leftovers

Allow your queso dip to cool to room temperature, then transfer it into an airtight container and refrigerate. It will keep well for up to 3 days while maintaining great flavor.

Freezing

For longer storage, freeze the dip in a tightly sealed container for up to 2 months. Though the texture may change slightly, reheating carefully brings it back close to fresh.

Reheating

Warm leftovers gently in a microwave or on the stovetop over low heat, stirring frequently. If needed, add a bit of milk or water to achieve that perfectly creamy consistency again.

FAQs

Can I use a different type of sausage?

Absolutely! While turkey sausage keeps things lighter, you can swap in pork, beef, or even vegetarian sausage depending on your preference. Just adjust the seasoning to balance flavors as needed.

Do I need a smoker to make this dip?

Using a smoker adds that signature smoky flavor, but if you don’t have one, you can bake the dip in the oven at 350°F until melted and bubbly. Add a pinch of smoked paprika or chipotle powder to mimic the smoky notes.

How spicy is this dip?

The heat mainly comes from the jalapeño and pepper jack cheese, offering moderate spice. You can reduce or increase the jalapeños or swap pepper jack for a milder cheese to tailor the heat level to your liking.

Can I make this dip vegetarian?

Yes, simply omit the sausage and add sautéed mushrooms or additional veggies to keep the dip hearty. Use vegetarian cheese options if preferred.

What’s the best way to reheat smoked queso dip?

Reheat gently on the stovetop or in the microwave in short bursts, stirring frequently. Adding a splash of milk helps restore the creamy texture and prevents the cheese from becoming grainy.

Final Thoughts

This Smoked Queso Dip with Sausage Recipe is one of those dishes that delivers big on flavor with surprisingly simple ingredients and steps. The smoky, cheesy, savory combination is the kind of comfort food you’ll want to share again and again. So go ahead, fire up that smoker, gather your friends, and let this dip become your new favorite go-to for celebrations and cozy nights in.

Smoked Queso Dip with Sausage Recipe

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Author: Lily
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 10 servings
Category: Appetizer
Method: Smoking
Cuisine: American

Print Recipe

Description

This smoky queso dip combines turkey sausage, jalapeños, and creamy cheeses for a flavorful, crowd-pleasing appetizer perfect for game days, barbecues, and parties. The mixture is slowly smoked to infuse a deep, smoky flavor while melting the cheeses into a smooth, rich dip.

Ingredients

Meat and Vegetables

12 ounces turkey sausage
½ red onion, diced
1 jalapeno, diced, with seeds
2 cloves garlic, minced

Spices

½ teaspoon cumin

Cheeses and Dairy

1 pound Velveeta cheese, cubed
8 ounces pepper jack cheese, cubed
1 10oz can diced tomatoes with green chilies, drained

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Instructions

Brown the sausage and onion: Heat a large cast iron skillet over medium-high heat. Add the turkey sausage and diced red onion, cooking and stirring frequently until the sausage is no longer pink and fully cooked, and the onions are softened.
Sauté jalapeño, garlic, and cumin: Stir in the diced jalapeño, minced garlic, and ½ teaspoon cumin. Cook this mixture for about 1 minute to release the flavors, then remove the skillet from heat to prevent burning the garlic.
Add cheeses and tomatoes: Add the cubed Velveeta and pepper jack cheeses along with the drained diced tomatoes with green chilies to the skillet. Stir thoroughly to combine the ingredients evenly.
Smoke the dip: Preheat your smoker to 250°F. Place the skillet inside and smoke the dip for 45 to 90 minutes, stirring halfway through to evenly melt the cheese and blend the flavors.
Adjust consistency and serve: If the dip becomes too thick during smoking, stir in a splash of milk or water to reach your preferred consistency. Serve the smoked queso dip hot with tortilla chips or your favorite dippers.

Notes

Using a cast iron skillet helps conduct heat evenly for perfect browning and melting.
Keep an eye on the dip while smoking; stirring halfway ensures even melting and flavor distribution.
The jalapeño seeds add heat—adjust quantity based on desired spice level.
If you don’t have a smoker, you can finish melting the dip in a low oven, but it won’t have the smoky flavor.
Adding a splash of milk or water helps maintain a creamy texture if the dip thickens too much during smoking.