Barbecue Queso Dip

Barbecue Queso dip with tortilla chips makes a great snack. Whether it is game day or movie night, chips and cheese dip are a perfect pair.

BBQ Queso Dip

This dip has quickly become a family favourite. Our kids ask for this queso almost every weekend in the summer. And we make it indoors in the winter for Super Bowl parties or NHL playoff games.

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Barbecue Queso Dip Ingredients

This queso is a combination of fresh vegetables, meat, and cheese. In the summer and early fall, we like to make this dip using fresh vegetables from our garden.

  • Velveeta Cheese. This is the cheese that gives the queso its creaminess. Velveeta cheese melts well and is an important ingredient.
  • Monterey Jack Cheese. This is another melty cheese.
  • Cheddar Cheese. We like to use sharp or old cheddar to add a stronger flavour. But mild or medium can be used. Our kids have even used marble cheese to make this.
  • Sausage. Remove the casings before cooking, or use ground sausage meat. Mild or hot sausage can be used. Chorizo is our favourite sausage to use.
  • Jalapenos. These add a touch of heat to the dip. Other hot peppers can be used depending on the heat you want to add. We have used Anaheim and Poblanos with good results.
  • Yellow peppers. These add crunch and sweetness to the queso. Red or orange peppers can also be used.
  • White Onion. This adds flavour and texture to the barbecue queso dip.
  • Tomatoes. We add fresh tomatoes.
  • Salsa. Hot, medium, or mild salsa works.

Easy To Make And Can Be Prepared Ahead

This queso is so easy to make, we have taught our kids to make it. They make it when their friends come over on the weekends. They have even taught their friends to make it.

It is easy to prepare most of the dip the day before. All the cheeses can be cut and stored in the aluminum pans, and covered in the fridge for up to 48 hours.

The vegetables can be cut and also stored in the fridge until ready to use.

Having the ingredients on hand and ready makes it easier to make this dish on a busy afternoon.

diced jalapeno and cubed cheese


BBQ or Smoker

Unlike traditional queso that is made on a stovetop or in a slow cooker, this recipe is made on the barbecue.

It can also be made on the smoker. Adding smoke adds more flavor. Hickory and Applewood smoke work well.

We make a large batch and it doesn’t last long, because it is full of flavor and the kids love it. And it is easy to make so we don’t mind making it when the kids ask for it.

How To Serve BBQ Queso

This is a dish that is best served hot. We serve it with tortilla chips usually. But there are other ways to use it beyond a dip for tortilla chips.

  • Nachos. Top any plate of nachos with this queso. Or serve it on the side as a dip.
  • Baked Potatoes. This cheesy dip is great on top of loaded baked potatoes.
  • Macaroni. Mix with cooked macaroni for Mac and Cheese.
  • Burgers. Top your burgers with this queso or serve it on the side as a dip for burgers.
  • Tacos. Spoon onto tacos or dip tacos in it.
  • Broccoli. We get the kids to eat broccoli by pouring this queso over steamed broccoli instead of regular cheese sauce.
  • Chili Dogs. This queso is perfect on top of a chili dog.
  • Chili. Pour some of this dip on top of a bowl of chili before serving.

Barbecue Queso is Perfect for Camping

This makes a great snack for camping as well. Pre-cutting the cheese and storing it in an aluminum pan makes it easy to make on an open fire. Just cook the meat and add it to the cheese over the open fire and you have a great afternoon or evening snack. We enjoy this dip in the evening while camping while playing crib or Skip-Bo or just sitting around the fire.

What to do with leftover Barbecue Queso Dip

Leftover queso should be stored in the fridge, and covered. Only reheat it once though. The more it is reheated, the more flavor is lost and the texture becomes dry.

Although it can probably be frozen, we have not tried freezing it. From previous experience with cheese-based dishes, we find that the cheese loses flavour and the texture is not as pleasing after freezing.


No BBQ or Smoker?

If you don’t have a BBQ or smoker, this recipe can be made in the oven. Preheat your oven to 350°F and cook until all cheese is melted. Make sure to stir as the cheese melts, about every 15 minutes.

We have also made this in the toaster oven and the air fryer.

BBQ Queso Dip

BBQ Queso Dip

Prep Time 30 minutes
Cook Time 2 hours


  • 450 g Velveeta Cheese Block, cut in cubes
  • 400 g Monterey Jack Cheese, cubed
  • 400 g medium cheddar, cubed
  • 1 pound ground sausage meat
  • 2 jalapenos, seeded and diced
  • 2 yellow peppers, diced
  • 3 cloves garlic, minced
  • 1 small white onion, diced
  • 2 tomatoes, diced
  • cup salsa
  • salt and pepper


  • Add cheese to a large aluminum pan or baking pan, 13"X9", set aside
  • Cook sausage in cast iron pan over medium heat, seasoning with salt and pepper
  • When meat is almost cooked through, add jalapenos, yellow peppers, garlic and onion, and continue to cook until meat is done
  • Drain fat from meat mixture and add meat to the cheese cubes and cover with aluminum foil
  • Heat grill to 300°F and place pan of meat and cheese on the indirect heat.
  • Let cook for one hour, stirring occasionally, to avoid burning to bottom.
  • After one hour, add tomatoes and salsa, stir to combine
  • Cook additional 30 minutes, uncovered, or until the top starts to bubble and all cheese is thoroughly melted and blended
  • Serve hot with tortilla chips


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