Smoked Jalapeño Popper Dip

Posted by Joshua Boquist

on Nov 14, 2025

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This Jalapeño Popper Smoked Queso Dip takes everything you love about bacon-wrapped jalapeño poppers and turns it into a rich, creamy, smoky dip that’s perfect for any backyard hangout or game day spread. It’s loaded with smoky bacon, spicy jalapeños, and a triple threat of gooey cheeses that melt together into the perfect dip. Every bite has that balance of heat, smoke, and salty crunch that will keep everyone wanting more!

What takes this dip to the next level is that golden, buttery breadcrumb topping. Every scoop has the perfect crunch, like the crispy outside of a jalapeño popper. Plus, the smoke from the Traeger adds a rich layer of flavor that no generic oven queso can touch. Fire up the smoker and let’s get it poppin’!

Dipping chip in smoked jalapeño popper cheese dip.

Table of Contents

🔥 This Smoked Jalapeño Popper Dip is Great!

There’s no shortage of queso recipes out there, but this one earns its spot at the top. Here’s why!

  • Smoked flavor for the win: The low-and-slow Traeger infuses everything with a delicious smokiness that puts it a step above the other dips on the table!
  • Jalapeño popper twist: All the popper goodness, including bacon, cheese, and jalapeños, turned into a shareable dip.
  • Triple cheese blend: White American cheese, cream cheese, and pepper jack give you a smooth, melty dip that is unbeatable!
  • Crispy topping: That Panko-Parmesan-butter crust adds the perfect texture and holds up through every single bite.
  • Simple ingredients: Nothing fancy, just big flavor that is sure to be a hit at your next party or game day gathering.
Overhead shot of a large bowl of smoked jalapeño popper dip with a bread crumb topping.

💡 Pro Tips for Perfect Smoked Queso

Want queso that stays creamy, smooth, and scoopable long after it leaves the smoker? Try these pro moves.

  • Add a little liquid insurance: Whisk 1 tablespoon of cornstarch into 1 cup of milk and stir it in near the end of the smoke before you add the topping. It keeps the cheese silky and stops it from thickening too much as it cools.
  • Use deli-style American cheese: Skip the individually wrapped slices. They have additives that can affect the melt and keep your dip from being silky smooth.
  • Keep it warm: After smoking, transfer the dip to a small Crock-Pot or insulated serving dish to hold that perfect texture.
  • Crank up the topping: Mix your Panko with melted butter just before sprinkling it on the dip to ensure a golden, crispy crust.
  • Balance the heat: For a mild version, use canned jalapeños. For more heat, keep some of the seeds from the fresh ones.

🌶️ Substitutions and Variations

This recipe is versatile and easy to customize. Try mixing it up!

  • Cheese swap: Swap Monterey Jack or mozzarella for pepper jack if you want less spice.
  • Protein boost: Stir in cooked chorizo, shredded chicken, or pulled pork for a heartier dip.
  • Add veggies: Diced roasted corn or fire-roasted tomatoes add texture and a touch of sweetness.
  • Make it extra smoky: Toss in a pinch of smoked paprika or chipotle powder to take it up a notch.
  • Go handheld: Spoon the dip into halved jalapeños or mini bell peppers and bake for queso poppers!

Ingredients for Smoked Jalapeño Popper Dip

Ingredients shot for smoked jalapeño popper dip.

🧊 Storing and Reheating Jalapeño Popper Dip

If you happen to have leftovers, this smoked japaeño popper queso dip reheats just fine. Let the dip cool completely before transferring it to an airtight container, then store it in the fridge for up to 4 days. When you’re ready for round two, warm it gently in a saucepan over low heat or in the microwave in 30-second bursts, stirring often until it’s creamy again. If it feels too thick, add a splash of milk to loosen it up and bring it back to life.

  • To store: Up to 4 days in the refrigerator, sealed tightly.
  • To reheat: Stir over low heat or microwave gradually, adding milk as needed.
  • Freezing tip: It can be frozen, but the texture may separate slightly. Thaw overnight in the fridge and reheat slowly while stirring to smooth it out.

🧀 Need More Cheese?

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❓Cheesey Questions and Answers

Can I make this smoked jalapeño popper queso dip without a smoker?

Yep! Use an oven at 225°F for the melting stage, then broil the topping until golden. You’ll miss the smoke flavor, but it’s still delicious.

Can I prep it ahead of time?

Absolutely. Assemble the dip (without the topping), cover it, and refrigerate for up to 24 hours. Smoke it right before serving and add the topping as described in the recipe card.

What chips go best with this smoked queso dip?

Thick tortilla chips, pretzel crisps, or even grilled bread slices—something sturdy enough to scoop that cheesy gold.

Large bowl of smoked queso surrounded by tortilla chips.

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Smoked jalapeño popper dip with a bread crumb topping in a large bowl next to tortilla chips.
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Smoked Jalapeño Popper Dip

By Joshua Boquist
This Smoked Jalapeño Popper Dip delivers all the delicious flavors of jalapeño poppers but with an even creamier, cheesier twist. A blend of cream cheese, cheddar, and pepper jack melts together into a rich, smooth dip while the spicy jalapeños and crispy bacon add a one-two punch. The buttery breadcrumb topping gives every scoop a satisfying crunch.
It’s the kind of dip perfect for sharing at game day parties, backyard BBQs, or any gathering where snacks matter just as much as the main event. A little time on the smoker gives it that perfect smokiness that keeps everyone coming back for “just one more bite.” This dip will definitely disappear quickly!
Course: Appetizer
Cuisine: American
Prep: 10 minutes
Cook: 2 hours
Total: 2 hours 10 minutes
Servings: 24 servings
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Equipment

Ingredients 

  • 8 jalapeño peppers, seeded and diced (or 4oz can, drained)
  • 6 cloves garlic, minced
  • 32 ounces deli-style white American cheese, cubed
  • 8 ounces cream cheese, cubed
  • 8 ounces pepper jack cheese, shredded
  • ⅓ cup sour cream
  • 10 strips bacon, thin sliced, cooked and crumbled

Optional

  • 1 cup whole milk
  • 1 tablespoon corn starch

For the Topping

  • 1 cup Panko bread crumbs
  • 4 tablespoons butter, melted
  • ¼ cup Parmesan cheese, shredded
  • 1 tablespoon fresh parsley, chopped
  • 2 strips bacon, thin sliced, cooked and crumbled

Instructions 

  • Preheat the Traeger to 225°F.

Saute the Peppers

  • In a large cast iron skillet on the stove, over medium-high heat, add the diced jalapeño peppers. Sauté for 5 minutes until tender.
  • Add the garlic and cook for 1-2 minutes until fragrant.
    Diced jalapeño peppers in dutch oven.

Smoke the Dip

  • Add the bacon, white American cheese, cream cheese, pepper jack cheese, and the sour cream to the skillet.
    Mixing together smoked jalapeño popper queso dip in large dutch oven.
  • Throw the skillet on the Traeger and smoke for 1½ to 2 hours at 225°F. Stir every 30 minutes until the cheese has melted completely.
  • Optional: after about 1 hour, whisk the cornstarch in the milk and add it to the cheese. This will help keep the cheese dippable even once it cools a bit.

Add the Topping

  • Increase the Traeger to 400°F.
  • In a small bowl, combine the bread crumbs, melted butter, parmesan cheese, and parsley.
    Mixing bread crumb topping in a large mixing bowl.
  • Sprinkle the bread crumb coating on the cheese and let the cheese bake for 15-20 minutes until the coating is brown and the cheese is bubbly.
    Smoked queso dip in bowl on the smoker grates.
  • Remove the cheese dip from the Traeger and let it cool before serving.

Video

Notes

Silky Smooth Dip
If you prefer a smoother, creamier texture that stays liquid longer, whisk 1 tablespoon cornstarch into 1 cup whole milk (or evaporated milk) and stir it into the queso once the cheese has mostly melted. Let it simmer for 5–10 minutes until smooth and glossy. This helps the cheese stay silky and prevents it from thickening too much as it cools.
Deli-Style American Cheese.
Skip those individually wrapped slices of American cheese and head to the deli. You can get some thick slices of American cheese and save yourself from unwrapping all of the cheese.
Keep the Dip Warm! 
After it smokes, you can transfer it to a slow cooker so that the cheese stays gooey and dippable throughout the whole game! Or heat it back up on the smoker once it cools to keep the party going!

Nutrition

Serving: 1g, Calories: 301kcal, Carbohydrates: 5g, Protein: 12g, Fat: 26g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 846mg, Potassium: 133mg, Fiber: 0.3g, Sugar: 2g, Vitamin A: 728IU, Vitamin C: 6mg, Calcium: 511mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Tried this recipe?Mention @alicensetogrill or tag #alicensetogrill!

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About Joshua Boquist

Josh is an outdoor enthusiast and food fanatic. A License To Grill is his passion project where the outdoors intersects food - grilling, smoking, and all things tasty!

Read More About Me

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