Description
Smoked Queso Dip is a rich and creamy cheese dip infused with smoky flavors from slow smoking. Combining Velveeta, cream cheese, cheddar, and spicy chilies with seasoned ground beef, this irresistible dip is perfect for game days, parties, or any occasion craving a warm, cheesy snack with a flavorful kick.
Ingredients
Scale
Cheeses and Dairy
- 1 (32 ounce) block Velveeta cheese, cut into 1-inch cubes
- 1 (8 ounce) package cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup milk or half-and-half (more if needed for desired consistency)
Meat and Seasonings
- 1 pound ground beef, browned and drained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Vegetables and Extras
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (Rotel)
- 1 (4 ounce) can chopped green chilies, undrained
- Optional toppings: chopped cilantro, diced onions, sliced jalapenos
- Tortilla chips, for serving
Instructions
- Cook Ground Beef: In a large skillet over medium-high heat, add the ground beef, breaking it up with a spoon. Cook for 7-10 minutes until fully browned, then drain excess grease carefully.
- Season Beef: Return beef to the skillet; add chili powder, cumin, garlic powder, and onion powder. Stir well, season with salt and pepper, and cook for 2-3 more minutes to bloom the spices.
- Prepare Cheese Mixture: In a large oven-safe skillet or Dutch oven, combine Velveeta cubes and softened cream cheese. Add the undrained diced tomatoes and green chilies and undrained chopped green chilies. Sprinkle shredded cheddar cheese over the top and pour in milk or half-and-half. Stir to combine.
- Preheat Smoker: Set smoker to 225°F (107°C). Use wood chips such as hickory and mesquite for optimal smoky flavor.
- Smoke Cheese Mixture: Place the skillet with cheese mixture onto the smoker grate. Smoke for 1.5 to 2 hours, stirring every 30 minutes to ensure even melting and prevent burning.
- Add Beef to Queso: After approximately 1 hour of smoking, add the seasoned ground beef into the cheese mixture. Stir thoroughly to combine.
- Continue Smoking: Resume smoking for the remaining time, stirring occasionally until queso is smooth, melted, heated through, and bubbly.
- Adjust Consistency and Seasoning: Check the queso’s thickness; if too thick, add more milk one tablespoon at a time, stirring after each addition. Taste and adjust salt, pepper, or spices as desired.
- Remove and Serve: Carefully remove the hot skillet from the smoker using heat-resistant gloves. Place on a heat-safe surface.
- Add Optional Toppings and Serve: Garnish with chopped cilantro, diced onions, and sliced jalapenos if desired. Serve immediately with tortilla chips and enjoy the rich, smoky, cheesy dip.
Notes
- Using a Dutch oven or cast iron skillet helps retain heat evenly while smoking.
- Stirring every 30 minutes prevents the cheese from burning and ensures uniform melting.
- You can adjust the level of spiciness by adding more or fewer chilies or jalapenos.
- For a thinner dip, add milk gradually until the desired texture is reached.
- Serve hot and fresh for the best flavor experience; reheat gently if necessary.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: Tex-Mex
Keywords: smoked queso dip, cheesy dip, smoked cheese dip, Velveeta queso, Texas dip, game day dip, smoky cheese sauce, creamy queso, spicy queso dip
