Description
Smoked Queso Dip is the ultimate cheesy, smoky appetizer perfect for parties and gatherings. This recipe combines the creamy richness of Velveeta and cream cheese with seasoned ground beef and spicy diced green chilies, all slowly smoked to infuse a deep, irresistible smoky flavor. Served warm and gooey alongside crunchy tortilla chips, it’s sure to be a crowd-pleaser.
Ingredients
Scale
Cheese & 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
- 1 pound ground beef, browned and drained
Vegetables & Canned Goods
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (Rotel)
- 1 (4 ounce) can chopped green chilies, undrained
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
- Chopped cilantro
- Diced onions
- Sliced jalapenos
Serving
- Tortilla chips, for serving
Instructions
- Prepare and Brown the 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 until fully browned, about 7-10 minutes. Drain excess grease carefully.
- Season the Beef: Return the beef to the skillet and add chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir well and cook for 2-3 more minutes to infuse spice flavors.
- Set Ground Beef Aside: Remove from heat and set the seasoned beef aside to be combined into the queso later.
- Combine Cheese and Chilies: In a large oven-safe skillet or Dutch oven, place the cubed Velveeta and softened cream cheese. Add undrained diced tomatoes with green chilies (Rotel) and chopped green chilies. Sprinkle the shredded cheddar cheese on top and pour in 1/2 cup milk or half-and-half.
- Mix Ingredients: Stir the mixture gently to combine ingredients evenly before smoking to help with even melting.
- Preheat Smoker: Set smoker temperature to 225°F (107°C). Use preferred wood chips such as hickory and mesquite for optimal smoky flavor.
- Smoke the Cheese Mixture: Place skillet directly on smoker grate and smoke for approximately 1.5 to 2 hours. Stir every 30 minutes to prevent burning and ensure even melting.
- Add Seasoned Beef: After about 1 hour of smoking, stir the browned and seasoned ground beef into the melting cheese mixture to incorporate it evenly.
- Continue Smoking: Resume smoking and stirring occasionally until the queso is completely melted, smooth, and bubbly.
- Adjust Consistency: If needed, add more milk or half-and-half a tablespoon at a time to achieve desired dip thickness, stirring well after each addition.
- Taste and Season: Adjust salt, pepper, and spices as desired to enhance flavor.
- Remove and Serve: Carefully remove the hot skillet from the smoker using oven mitts and place on a heat-safe surface.
- Garnish: Optionally, top with chopped cilantro, diced onions, and sliced jalapenos for added flavor and color.
- Serve: Serve immediately with tortilla chips for dipping and enjoy the rich, smoky queso dip fresh and hot.
Notes
- Using a smoker infuses deep, authentic smoky flavor that’s hard to replicate with other methods.
- Velveeta ensures a smooth, creamy texture when melted; avoid substituting with harder cheeses.
- Stirring regularly during smoking prevents scorching and ensures even melt.
- Adjust milk quantity to customize thickness of the dip.
- For a spicier dip, add extra jalapenos or hot sauce as a topping.
- Keep leftovers refrigerated and reheat gently to preserve creaminess.
