Smoked queso dip on the Weber Smoque
Smoked queso dip on the Weber Smoque is a easy Tex-Mex recipe that serves 10. 250 calories per serving. Recipe by Dine With Dunn on YouTube.
Prep: 20 min | Cook: 2 hrs | Total: 2 hrs 35 min
Cost: $17.67 total, $1.77 per serving
Ingredients
- 1 pound Hot Italian Sausage (Casings removed, crumbled and cooked)
- 2 cups Pepper Jack Cheese (Shredded)
- 2 cups Sharp Cheddar Cheese (Shredded)
- 8 oz Vvita Cheese (Cubed; a mild semi‑soft cheese similar to mozzarella)
- 1 medium Red Onion (Finely diced)
- 2 Jalapeño Peppers (Seeded and diced; adjust for heat)
- 1 14.5 oz Canned Diced Tomatoes (Undrained)
- 3 cloves Garlic (Minced)
- 1/2 cup Parmesan Cheese (Finely grated)
- 2 tablespoons Fresh Parsley (Chopped)
- 2 tablespoons Fresh Basil (Chopped)
- 1/4 cup Whole Milk
- 1/4 cup Light Beer
- 1 teaspoon Italian Seasoning
Instructions
Preheat Smoker
Set the Weber smoker to 225°F and let it preheat for about 10 minutes. Place a water pan inside to keep the environment moist.
Time: PT10M
Temperature: 225°F
Cook the Sausage
Heat a skillet over medium‑high heat. Add the crumbled hot Italian sausage and cook, breaking it up with a spoon, until fully browned and no longer pink, about 6‑7 minutes.
Time: PT7M
Prep the Cheese and Veggies
While the sausage cooks, shred the pepper jack, cheddar, and cube the Vvita cheese. Dice the red onion, seed and dice the jalapeños, mince the garlic, and chop the parsley and basil.
Time: PT8M
Assemble the Dip
In the foil pan, combine the cooked sausage, all three cheeses, diced onion, jalapeños, canned tomatoes (with juice), minced garlic, Parmesan, parsley, basil, a splash of milk, a splash of beer, and the Italian seasoning. Stir gently until everything is evenly distributed.
Time: PT5M
First Smoking Phase
Place the foil pan on the smoker rack and close the lid. Smoke for 1 hour at 225°F.
Time: PT1H
Temperature: 225°F
Stir the Dip
After the first hour, carefully remove the pan with tongs, give the dip a good stir to redistribute the smoke flavor, and return it to the smoker.
Time: PT5M
Second Smoking Phase
Smoke for an additional 1 hour at 225°F, allowing the flavors to meld and the cheese to become ultra‑creamy.
Time: PT1H
Temperature: 225°F
Final Mix and Serve
Remove the pan from the smoker, give the dip one final stir, taste and adjust salt or pepper if needed, then serve immediately with chips, crackers, or fresh veggies.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 12g
- Carbohydrates
- 8g
- Fat
- 18g
- Fiber
- 1g
Dietary info: Contains meat, Contains dairy, Gluten‑Free if using gluten‑free sausage
Allergens: Milk, Cheese, Potential gluten in sausage (check label)
Ingredient Substitutions
- Instead of Hot Italian Sausage: Chorizo, Kielbasa, Chicken sausage
- Instead of Pepper Jack Cheese: Monterey Jack, Mozzarella
- Instead of Sharp Cheddar Cheese: Mild Cheddar, Colby
- Instead of Vvita Cheese: Mozzarella, Provolone
- Instead of Red Onion: White onion, Sweet onion
- Instead of Jalapeño Peppers: Serrano pepper, Fresh green chilies
- Instead of Canned Diced Tomatoes: Fresh diced tomatoes, Fire-roasted tomatoes
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Fresh Parsley: Cilantro
- Instead of Fresh Basil: Oregano
- Instead of Whole Milk: Half‑and‑half, Heavy cream (use less)
- Instead of Light Beer: Apple cider, Chicken broth
- Instead of Italian Seasoning: Dried oregano and basil blend
Equipment Needed
- Weber Smoker
- Foil Pan (deep, disposable)
- Skillet
- Cutting Board
- Chef's Knife
- Mixing Spoon or Spatula
- Tongs
- Instant‑Read Thermometer
- Aluminum Foil (extra) (optional)
- Serving Bowl (optional)
Critical Steps — Do Not Skip
- Cook the sausage until fully browned and safe to eat.
- Smoke the dip for a full 2 hours total, stirring after the first hour.
- Stir the dip thoroughly after the first smoking phase to ensure even smoke penetration.
Chef Tips from the Video
- Use a mix of hickory and apple wood chips for a balanced sweet‑smoky profile.
- Add a pinch of smoked paprika to boost the smoky depth without extra time.
- For extra heat, leave some jalapeño seeds in the dip.
Troubleshooting
Dip is too thick after smoking.
Stir in a little more milk or beer, one tablespoon at a time, until desired consistency is reached.
Dip is too runny.
Add extra shredded cheese or a handful of cubed Vvita cheese and let it melt; the cheese will thicken the dip.
Not enough smoky flavor.
Extend the smoking time by 15‑30 minutes or use a stronger wood such as hickory or mesquite.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month; reheat gently on the stove or in the smoker.
Room temperature: Do not leave at room temperature for more than 2 hours due to dairy content.
Make-Ahead Tips
- Prepare and crumble the sausage a day ahead; store refrigerated.
- Assemble all ingredients in the foil pan, cover tightly, and refrigerate; smoke when ready.
- Reheat leftovers gently on the stove over low heat, adding a splash of milk if it thickens.
Frequently Asked Questions
What is the cultural significance and history of smoked queso dip in Tex‑Mex cuisine?
Queso dip originated in Mexican street food culture as a simple melted cheese sauce, but in Texas it evolved into a hearty, smoky version often served at barbecues and grill parties. The addition of smoked flavors reflects the region’s love for wood‑fire cooking.
What are the traditional regional variations of queso dip in Texas and how does this smoked version differ?
Traditional Texas queso often uses just cheddar and a splash of milk, sometimes with canned chilies. This smoked version adds hot Italian sausage, three different cheeses, beer, and a two‑hour smoke, giving it a deeper, wood‑infused flavor profile not found in the classic stovetop style.
What occasions or celebrations is smoked queso dip traditionally associated with in Tex‑Mex gatherings?
Smoked queso dip is a staple at backyard barbecues, tailgate parties, Super Bowl gatherings, and Cinco de Mayo celebrations, where the smoky aroma complements grilled meats and festive atmospheres.
How does smoked queso dip fit into the broader Tex‑Mex cuisine tradition?
Tex‑Mex cuisine blends Mexican flavors with American grilling techniques. Smoked queso dip embodies this fusion by marrying classic Mexican cheese sauce with the American tradition of low‑and‑slow smoking on a Weber.
What are the authentic traditional ingredients for queso dip versus acceptable substitutes in this recipe?
Authentic queso uses a single melting cheese like American or cheddar, milk, and sometimes chilies. This recipe expands the cheese blend (pepper jack, cheddar, Vvita) and adds sausage, beer, and herbs; substitutes include using only cheddar, swapping sausage for chorizo, or replacing beer with chicken broth.
What other Tex‑Mex dishes pair well with smoked queso dip?
Serve it alongside grilled fajitas, smoked brisket tacos, corn on the cob, tortilla chips, or as a topping for loaded nachos and baked potatoes for a cohesive Tex‑Mex spread.
What are the most common mistakes to avoid when making smoked queso dip?
Common errors include under‑cooking the sausage, not stirring after the first hour (which leads to uneven smoke), and letting the dip dry out by opening the smoker too often. Also, adding too much liquid early can make the dip watery.
Why does this smoked queso dip recipe use both milk and beer instead of just one liquid?
Milk adds creaminess while beer contributes a subtle malt sweetness and helps the cheese melt smoothly. Together they create a richer mouthfeel and aid in smoke adhesion without making the dip overly thin.
Can I make smoked queso dip ahead of time and how should I store it?
Yes. Assemble the dip in the foil pan, cover tightly, and refrigerate up to 24 hours before smoking. After smoking, store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.
What texture and appearance should I look for when the smoked queso dip is done?
The dip should be thick, glossy, and bubbling lightly, with melted cheese strands throughout. It should hold its shape when scooped but still be pourable enough to dip chips.
What does the YouTube channel Dine With Dunn specialize in?
The YouTube channel Dine With Dunn specializes in approachable, grill‑centric recipes that blend classic American comfort food with global flavors, often featuring smoker techniques and step‑by‑step guidance for home cooks.
How does the YouTube channel Dine With Dunn's approach to Tex‑Mex cooking differ from other cooking channels?
Dine With Dunn focuses on integrating outdoor cooking equipment like smokers and grills into Tex‑Mex dishes, emphasizing smoky flavor development, while many other channels stick to stovetop or indoor methods.
Last updated: August 29, 2026
