Looking to kick up your cheese dip? Try my smoked Rotel dip! It’s packed with bold flavors from spicy sausage, zesty jalapeños, and that signature Rotel punch—diced tomatoes blended with green chilies for just the right amount of heat. The smoky twist takes this dip to the next level, making it irresistibly delicious. Perfect for any cookout, game day, or backyard gathering!

Table of contents
Smoked Rotal Dip
This meaty, cheesy, and spicy queso dip is a crowd-pleaser! It’s incredibly easy to whip up, and it uses two types of cheese and flavorful meat.
This recipe is perfect for cookouts, camping trips, Super Bowl BBQs, or tailgating—everyone will be asking for it. It only takes about 5 minutes to prepare. Toss the ingredients into a skillet, place it on the grill, and let it work its magic.
Ingredients You Need
8 oz. Velveeta
8 oz. Pepper jack cheese
½ lb. ground beef
Rotal Tomatoes
1/2 cup chopped jalapeno
2 tsp. ground black pepper
Pecan wood chips for smoker
9×13″ disposable aluminum pan
Smoker
How to Make Smoked Rotal Dip
Step 2: Brown off Meat and Combine With Cheese
Preheat the smoker to 225°F. Brown the meat and put it in the pan with an 8-oz Velveeta cheese block and half an 8-oz pepper jack cheese on each side of the Velveeta.
Chunk it up, and it melts quicker.
Step 3: Place in Tray
Place the cooked meat and veggie combo into an aluminum foil disposable pan

Step 4: Put in the Smoker
Place the aluminum foil pan in the smoker. You can also use a grill over indirect heat at about 250 degrees.
Step 5: How Long to Smoke The Queso?
Let it for 25 to 30 minutes until that cheese starts melting well stir it all together and let it smoke another 25 to 30 minutes, then pull it from the smoker.
How to Make Smoked Queso Without a Smoker
If you don’t have a smoker, don’t worry! You can use your gas grill as a smoker. You just need to set it up for indirect grilling with medium heat.
If you don’t have a grill, you can use a crockpot. However, if you want that smoky flavor, you will have to add some liquid smoke.
Try adding one tablespoon and then tasting. If it’s not smokey enough for your taste, add more. Add all the ingredients to your crockpot and put it in the oven. Stir it occasionally. It will need at least 25 -35 minutes in the oven.
Variations
The best thing about this queso dip recipe is the variations. Everyone adds something different to theirs.
Whether they make it spicier, meatier, or cheesier, it’s all up to your taste! Some people love using ground beef, and some add chorizo.
Here are some of the extras you can add in:
- chorizo
- leftover smoked brisket
- canned green chilies
- White onion
- jalapeno
- leftover pulled pork
- Cream cheese
- jalapeno peppers
- pickled jalapeno
- Breakfast sausage
- pork sausage
- ground sausage
- ground meat
- fresh jalapenos
- sharp cheddar
- pepper jack
- Mexican cheese blend
- Monterey jack
- spicy chili beans
- poblano peppers
- chipotles in adobo sauce
- fresh parsley (add after cooking)
What to Dip in Smoked Cheese Dip
- Carrot
- Celery
- Cucumber
- Bell Peppers
- Tortilla Chips
- Baguette
- Breadsticks
- Toasted Focaccia
Tips to Making the Perfect Queso Dip
- If you find ground beef fatty, you can substitute it for Chorizo. Just remember this will add a bit of heat.
- Pick a mild wood, as you don’t want it to overpower the cheese. Try using pecan, oak, or cherrywood.
- Don’t worry if it has a brown film on top; that is just the smokey flavor. Just stir it.
- Make a smoked mac and cheese with your queso if you want some extra carbs.
- You can use a slow cooker if you’re serving it at a party and want to keep it warm for a while.
- Don’t have a smoker? Don’t worry. You can use your grill and cook it over indirect heat for 1 hour at 245°F
- You can keep the leftovers in the fridge for up to 4 days; make sure they are in an airtight container.
Love Cheese? See Some Of My Favorite Cheesy Recipes
Smoked Meatloaf with Bacon and Cheese
Pulled Pork Grilled Cheese
Smoked Cream Cheese on My Pit Boss
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Smoked Rotal Dip
Equipment
- Pecan wood chips for smoker
- 9×13″ disposable aluminum pan
- Smoker
Ingredients
- 8 oz. Velveeta
- 8 oz. Pepper jack cheese
- ½ lb. ground beef
- 1 10z Rotal Tomatoes
- 1/4 cup chopped jalapeno
- 2 tsp. ground black pepper
Instructions
- Preheat smoker to 225/250 degrees F.
- Brown the meat and put in the pan with an 8 oz Velveeta cheese block and half an 8 oz pepper jack cheese on each side of the Velveeta. Chunk it up and it melts quicker. Added some Rotel tomatoes and jalapeños as shown here
- Place the cooked meat and veggie combo into an aluminum foil disposable pan
- Place the aluminum foil pan in the smoker. You can also use ar grill over indirect heat at about 250 degrees.
- Let it for 25 to 30 minutes until that cheese starts melting good stir it all together and let it smoke another 25 to 30 minutes, then pull it from the smoker
Smoke On!
Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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