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

Step 1: In a large skillet over medium-high heat, add the ground beef and break it up as it cooks.

Step 2: Cook the ground beef until fully browned and crumbled, about 7-10 minutes.

Step 3: Drain excess grease carefully by tilting the skillet and using a spoon to hold back the beef.

Step 4: Return the browned beef to the skillet and add chili powder, cumin, garlic powder, and onion powder. Stir well.

Step 5: Season with salt and pepper to taste and cook for an additional 2-3 minutes to bloom the spices.

Step 6: Remove the skillet from heat and set the beef aside for later.

Step 7: In a large oven-safe skillet or Dutch oven, combine Velveeta cubes and softened cream cheese.

Step 8: Add the undrained diced tomatoes and green chilies (Rotel) and chopped green chilies to the skillet.

Step 9: Sprinkle shredded cheddar cheese over the mixture.

Step 10: Pour in 1/2 cup milk or half-and-half and stir to combine.

Step 11: Preheat your smoker to 225°F (107°C) using your preferred wood chips, such as hickory and mesquite.

Step 12: Place the skillet with the cheese mixture directly onto the smoker grate.

Step 13: Smoke the mixture for 1.5 to 2 hours, stirring every 30 minutes to ensure even melting and prevent burning.

Step 14: After about 1 hour, add the browned, seasoned ground beef to the cheese mixture and stir well.

Step 15: Continue smoking and stirring occasionally until the queso is smooth, fully melted, heated through, and bubbly.

Step 16: Adjust consistency by adding more milk or half-and-half, one tablespoon at a time, if the dip is too thick.

Step 17: Taste and adjust seasoning as needed.

Step 18: Carefully remove the skillet from the smoker using oven mitts and place it on a heat-safe surface.

Step 19: Optional: Garnish with chopped cilantro, diced onions, and sliced jalapenos for added flavor and color.

Step 20: Serve immediately with plenty of tortilla chips and enjoy the smoky, cheesy goodness!

Tips & Variations

For a milder dip, reduce or omit the chili powder and jalapenos.

Swap ground beef for cooked spicy sausage or chorizo for a different flavor.

Add a splash of lime juice or chopped fresh tomatoes for a bright finish.

If you don’t have a smoker, you can melt the dip on low in the oven and add a few drops of liquid smoke for flavor.

Storage

Store leftover queso dip in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave in short bursts, adding a splash of milk if needed to restore creaminess. Avoid overheating to prevent the cheese from separating.

FAQs

Can I make smoked queso dip ahead of time?

Yes, you can prepare the dip up to the point before smoking and refrigerate overnight. When ready, smoke and finish the recipe as directed for the best fresh smoky flavor.

What can I serve with smoked queso dip besides tortilla chips?

Try serving with sliced fresh vegetables like bell peppers, celery, or carrots, warm soft pretzels, or toasted pita bread for delicious dipping options.