Name: Smoked Queso Dip
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 10-12 servings
Cuisine: American
Ingredients: 1 lb ground breakfast sausage (or wild game sausage); 2 lb Velveeta cheese, cubed; 8 oz cream cheese, cubed; 2 cans Rotel (diced tomatoes with green chiles), undrained; 1 (4 oz) can diced green chiles, undrained; 2 tbsp Mexican-style seasoning (recommended: Malcom’s Grande Gringo); ½ cup milk; Fresh pico de gallo (for garnish); Tortilla chips (for serving)

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When it comes to appetizers that belong at camp or your backyard, Pitmaster Malcom Reed of How to BBQ Right knows exactly what works. He teams up with Ducks Unlimited in this recipe to pull off a rich, smoked queso dip made entirely on the grill. Browned sausage, creamy cheese, and a balanced hit of seasoning come together in a cast-iron pan built for flavor and sized to feed a crowd—perfect for keeping everyone happy while the main course finishes over the fire.

This isn’t your run-of-the-mill queso. Time in the smoker layers on the depth you can’t get indoors, and the recipe leaves plenty of room to play. Swap in wild game sausage, crank up (or dial back) the spice, and finish with pico and a dusting of barbecue rub. However you serve it, this dip disappears fast.

Why You’ll Love This Recipe

Smoked instead of slow-cooked – Adds a next-level flavor without extra effort
Feeds a crowd – Easily serves 10–12 and scales well
Simple ingredients – Most are pantry staples or store-bought
Totally adaptable – Swap in wild game, adjust heat, or add more toppings

YIELDS: 10-12 servings

PREP TIME: 15 minutes

TOTAL TIME: 1½ hours

Ingredients

Base Queso Dip:

1 pound ground breakfast sausage (or wild game sausage)
2 pounds Velveeta cheese, cubed
8 ounces cream cheese, cubed
2 cans Rotel (diced tomatoes with green chiles), undrained
1 (4 ounces) can diced green chiles, undrained
2 tablespoons Mexican-style seasoning (recommended: Malcom’s Grande Gringo)
½ cup milk

For Serving:

Fresh pico de gallo
Tortilla chips

Instructions

Brown the meat: Brown the sausage in a skillet over medium heat until fully cooked. Drain off any excess grease.
Combine the ingredients: Combine everything in a large dutch oven—cooked sausage, Velveeta, cream cheese, green chiles, Rotel, Grande Gringo seasoning, and milk. Stir to combine.
Smoke the queso: Place the dutch oven on a 275°F smoker, and let it cook for 1 to 1½ hours. Stir every 30 minutes, or until the cheese is melted and the dip is smooth and bubbling.
Garnish: Top it off with a scoop of fresh pico de gallo for a little pop of freshness.
Serve and enjoy: Serve warm with tortilla chips and cold drinks.

Pro Tips

Cube your cheeses – Helps them melt more evenly
Leave some texture – Don’t over-stir, let it stay a little rustic
Smoker adds depth – The real magic comes from low-and-slow smoke
Make it your own – Add jalapeños, black beans, or smoked brisket for a twist

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