Smoked queso dip is a flavor-packed twist on the classic cheesy dip we all love. By smoking the ingredients, you infuse the cheese with an irresistible smoky aroma that takes this dish to a whole new level. This recipe is loaded with Velveeta, shredded cheese, diced tomatoes, jalapeños, and savory ground beef or sausage. It’s perfect for dipping tortilla chips, pretzels, or veggies!
Ingredients
- 1 lb Velveeta cheese, cubed
- 1 cup shredded cheddar cheese
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1/2 lb ground beef or sausage, cooked and crumbled
- 1 small onion, diced
- 1 jalapeño, diced (optional, for extra heat)
- 1/2 cup milk (or as needed for consistency)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Tortilla chips, for serving
Equipment
- Smoker (or grill set up for indirect heat)
- Cast iron skillet or disposable aluminum pan
- Wooden spoon or spatula
Instructions
1. Preheat the Smoker:
Preheat your smoker to 250°F (120°C). Add your favorite wood chips or pellets (e.g., hickory, mesquite, or applewood) for a rich smoky flavor.
2. Prepare the Ingredients:
In a cast iron skillet or disposable aluminum pan, combine the cubed Velveeta, shredded cheddar cheese, diced tomatoes, cooked ground beef or sausage, diced onion, and jalapeño. Sprinkle in the smoked paprika and garlic powder.
3. Smoke the Queso Dip:
Place the skillet or pan on the smoker. Close the lid and let it smoke for 1–1.5 hours, stirring every 20–30 minutes to ensure the cheese melts evenly and the flavors combine.
4. Adjust Consistency:
If the dip is too thick, stir in milk a little at a time until it reaches your desired consistency.
5. Serve:
Once the queso is melted and bubbling, remove it from the smoker. Serve immediately with tortilla chips or your favorite dippers.
Tips
- Spice it up: Add diced green chilies, hot sauce, or extra jalapeños for more heat.
- Make it meat-free: Skip the ground meat for a vegetarian-friendly option.
- Add a garnish: Top with fresh cilantro, diced tomatoes, or a drizzle of sour cream for added flavor and presentation.
Smoked queso dip is a guaranteed hit at any gathering. With its creamy texture, smoky aroma, and bold flavors, this dip will have everyone coming back for more. Whether it’s a backyard BBQ or game day feast, this smoked queso recipe is the ultimate party snack!
Smoked Queso Dip Recipe
Equipment
- Smoker (or grill set up for indirect heat)
- Cast iron skillet or disposable aluminum pan
- Wooden spoon or spatula
Ingredients
- 1 lb Velveeta cheese cubed
- 1 cup shredded cheddar cheese
- 1 can 10 oz diced tomatoes with green chilies (e.g., Rotel)
- 1/2 lb ground beef or sausage cooked and crumbled
- 1 small onion diced
- 1 jalapeño diced (optional, for extra heat)
- 1/2 cup milk or as needed for consistency
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Tortilla chips for serving
Instructions
- Preheat the Smoker:
- Preheat your smoker to 250°F (120°C). Add your favorite wood chips or pellets (e.g., hickory, mesquite, or applewood) for a rich smoky flavor.
- Prepare the Ingredients:
- In a cast iron skillet or disposable aluminum pan, combine the cubed Velveeta, shredded cheddar cheese, diced tomatoes, cooked ground beef or sausage, diced onion, and jalapeño. Sprinkle in the smoked paprika and garlic powder.
- Smoke the Queso Dip:
- Place the skillet or pan on the smoker. Close the lid and let it smoke for 1–1.5 hours, stirring every 20–30 minutes to ensure the cheese melts evenly and the flavors combine.
- Adjust Consistency:
- If the dip is too thick, stir in milk a little at a time until it reaches your desired consistency.
- Serve:
- Once the queso is melted and bubbling, remove it from the smoker. Serve immediately with tortilla chips or your favorite dippers.
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