Smoked Queso Dip: The Ultimate Guide to Delicious, Smoky Cheese Dip Recipe

Introduction

Smoked queso dip is a flavorful twist on classic cheese dip, infused with rich smoky aromas and a blend of spices. Perfect for game day or any gathering, this creamy, cheesy dip with seasoned ground beef is sure to be a crowd-pleaser.

Ingredients

• 1 (32 ounce) block Velveeta cheese, cut into 1-inch cubes
• 1 (8 ounce) package cream cheese, softened
• 1 pound ground beef, browned and drained
• 1 (10 ounce) can diced tomatoes and green chilies, undrained (Rotel)
• 1 (4 ounce) can chopped green chilies, undrained
• 1 cup shredded cheddar cheese
• 1/2 cup milk or half-and-half (more if needed for desired consistency)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Optional toppings: chopped cilantro, diced onions, sliced jalapenos
• Tortilla chips, for serving

Instructions

1. Step 1: In a large skillet over medium-high heat, add the ground beef. Break it up with a spoon or spatula as it cooks until fully browned, about 7-10 minutes.
2. Step 2: Carefully drain off any excess grease by tilting the skillet and using a spoon to hold back the beef while pouring out the grease into a heat-safe container.
3. Step 3: Return the browned ground beef to the skillet. Add chili powder, cumin, garlic powder, and onion powder. Stir well to combine and season with salt and pepper to taste.
4. Step 4: Cook the seasoned beef for another 2-3 minutes, stirring occasionally to let the spices release their flavors. Remove from heat and set aside.
5. Step 5: In a large oven-safe skillet or Dutch oven, combine cubed Velveeta and softened cream cheese.
6. Step 6: Add the undrained cans of diced tomatoes and green chilies, and chopped green chilies. Sprinkle shredded cheddar cheese on top and pour in 1/2 cup of milk or half-and-half.
7. Step 7: Stir to combine ingredients evenly before cooking to help cheese melt uniformly.
8. Step 8: Preheat your smoker to 225°F (107°C). Use your preferred wood chips for smoking flavor.
9. Step 9: Place the skillet or Dutch oven with the cheese mixture directly on the smoker grate.
10. Step 10: Smoke the cheese mixture for 1.5 to 2 hours, stirring every 30 minutes to ensure even melting and prevent burning.
11. Step 11: After about 1 hour, add the browned and seasoned ground beef to the cheese mixture. Stir to incorporate evenly.
12. Step 12: Continue smoking, stirring occasionally until the queso is melted, smooth, heated through, and bubbly.
13. Step 13: Check consistency and add more milk or half-and-half a tablespoon at a time if the dip is too thick, stirring well after each addition.
14. Step 14: Taste and adjust seasoning with additional salt, pepper, or chili powder as needed.
15. Step 15: Carefully remove the hot skillet from the smoker using oven mitts. Place on a heat-safe surface.
16. Step 16: Optional: Garnish with chopped cilantro, diced onions, and sliced jalapenos for extra flavor and color.
17. Step 17: Serve immediately with plenty of tortilla chips for dipping and enjoy the smoky, cheesy goodness.

Tips & Variations

• Use your favorite wood chips in the smoker to customize the smoky flavor.
• For a spicier dip, add diced jalapenos or a splash of hot sauce.
• Swap ground beef for cooked chorizo or sausage for a different protein twist.
• If you don’t have a smoker, you can melt the cheese mixture on low in a slow cooker and add smoked paprika for smoky notes.
• Serve with fresh veggies or warm soft pretzels instead of tortilla chips for variety.

Storage

Store leftover smoked queso dip in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave, stirring occasionally and adding a splash of milk to restore creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this queso dip without a smoker?

Yes, you can melt the cheese mixture in a slow cooker or on low in the oven and add smoked paprika or chipotle powder to mimic the smoky flavor.

How do I prevent the queso from separating?

Stir the dip regularly while melting and avoid overheating. Adding cream cheese helps stabilize the mixture, and incorporating liquid slowly keeps it smooth and creamy.

Smoked Queso Dip: The Ultimate Guide to Delicious, Smoky Cheese Dip Recipe

Print Recipe

★★★★★

4.4 from 112 reviews

This Smoked Queso Dip is a rich, creamy, and smoky cheese dip perfect for any gathering. Made with Velveeta, cream cheese, cheddar, and seasoned ground beef, it’s enhanced with diced tomatoes, green chilies, and a blend of spices, then smoked low and slow for a unique depth of flavor. Serve it hot with tortilla chips for the ultimate game-day or party appetizer.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: About 8 servings 1x
• Category: Appetizer
• Method: Smoking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Cheeses

• 1 (32 ounce) block Velveeta cheese, cut into 1-inch cubes
• 1 (8 ounce) package cream cheese, softened
• 1 cup shredded cheddar cheese

Meat and Vegetables

• 1 pound ground beef, browned and drained
• 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
• 1 (4 ounce) can chopped green chilies, undrained

Liquids

• 1/2 cup milk or half-and-half (more if needed for desired consistency)

Spices & Seasonings

• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste

Optional Toppings and Serving

• Chopped cilantro
• Diced onions
• Sliced jalapenos
• Tortilla chips, for serving

Instructions

1. Cook Ground Beef: In a large skillet over medium-high heat, add the ground beef. Break it up with a spoon or spatula as it cooks, browning it thoroughly for about 7-10 minutes until no longer pink.
2. Drain Excess Grease: Carefully pour off any excess grease from the skillet, using a spoon to hold back the beef, then return the browned beef to the skillet.
3. Season Beef: Add chili powder, cumin, garlic powder, onion powder, salt, and pepper to the ground beef. Stir well to combine and cook for another 2-3 minutes to release the spice flavors.
4. Set Beef Aside: Remove skillet from heat and set the seasoned ground beef aside to add later.
5. Prepare Cheese Mixture: In a large oven-safe skillet or Dutch oven, combine cubed Velveeta and softened cream cheese.
6. Add Chilies and Cheese: Add the undrained diced tomatoes and green chilies (Rotel) along with the can of chopped green chilies. Sprinkle shredded cheddar cheese over the top.
7. Add Milk: Pour in 1/2 cup milk or half-and-half to start; stir everything well to blend the ingredients before cooking.
8. Preheat Smoker: Preheat your smoker to 225°F (107°C). Use your favorite wood chips like hickory and mesquite for a smoky flavor.
9. Smoke Cheese Mixture: Place the skillet with the cheese mixture on the smoker grate. Smoke for about 1.5 to 2 hours, stirring every 30 minutes to ensure even melting and prevent burning.
10. Add Ground Beef: After about 1 hour of smoking, add the browned and seasoned ground beef to the cheese mixture. Stir well to incorporate evenly.
11. Continue Smoking: Smoke the combined mixture for the remaining time, stirring occasionally until the queso is hot, smooth, and bubbly.
12. Adjust Consistency: If the queso dip is too thick, add milk or half-and-half a tablespoon at a time, stirring well after each addition until desired consistency is reached.
13. Season to Taste: Taste the queso and adjust salt, pepper, chili powder, or other spices according to your preference.
14. Remove from Smoker: Carefully remove the skillet or Dutch oven from the smoker using oven mitts, as it will be very hot.
15. Garnish: Optionally top with chopped cilantro, diced onions, and sliced jalapenos for added flavor and color.
16. Serve: Serve the smoked queso dip immediately with plenty of tortilla chips for dipping and enjoy while hot and fresh.

Notes

• If you prefer a thinner queso dip, gradually add more milk or half-and-half until you get the desired consistency.
• Be cautious when handling the hot skillet from the smoker; use heat-resistant gloves to avoid burns.
• Feel free to customize the spice level by adjusting chili powder and jalapenos.
• Leftover dip can be stored in the refrigerator and reheated gently on the stovetop or microwave, stirring frequently to maintain smoothness.
• Using a Dutch oven or cast-iron skillet helps retain heat and distribute it evenly during smoking.

Keywords: smoked queso dip, cheese dip recipe, smoky queso, Velveeta dip, party appetizer, game day dip