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

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 8-10 servings
  • Category: Appetizer
  • Method: Smoking
  • Cuisine: Tex-Mex

Description

Experience the ultimate smoky and cheesy indulgence with this Smoked Queso Dip recipe. This rich and creamy dip combines Velveeta, cream cheese, cheddar, and a spicy blend of ground beef and chilies, all slowly smoked to perfection. Perfect for parties or game day, it delivers a luscious blend of smoky, spicy, and cheesy flavors that will keep everyone coming back for more.

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 Spices

  • 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 Additional Ingredients

  • 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

  1. Cook 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 to ensure even browning.
  2. Brown the Beef: Continue cooking the ground beef, crumbling it well to avoid large chunks, until fully browned, about 7-10 minutes.
  3. Drain Excess Grease: Carefully drain the grease by tilting the skillet and using a spoon to hold back the beef while pouring the grease into a heat-safe container.
  4. Return Beef to Skillet: Place the browned ground beef back in the skillet for seasoning.
  5. Add Spices: Sprinkle chili powder, cumin, garlic powder, and onion powder over the ground beef and stir well to mix evenly.
  6. Season with Salt and Pepper: Add salt and pepper to taste, starting with a small amount and adjusting later as needed.
  7. Allow Spices to Bloom: Cook the seasoned beef for another 2-3 minutes, stirring occasionally to release the full flavors of the spices.
  8. Set Ground Beef Aside: Remove from heat and set aside; it will be added to the cheese mixture later.
  9. Combine Cheeses and Chilies: In a large oven-safe skillet or Dutch oven, combine Velveeta cubes and softened cream cheese.
  10. Add Tomatoes and Chilies: Add the undrained diced tomatoes with green chilies (Rotel) and undrained chopped green chilies to the skillet.
  11. Sprinkle Cheddar Cheese: Evenly spread shredded cheddar over the cheese and chili mixture.
  12. Pour in Milk: Add 1/2 cup milk or half-and-half. More can be added later for smoother consistency.
  13. Stir to Combine: Mix the ingredients gently to help the cheeses melt evenly.
  14. Preheat Smoker: Heat your smoker to 225°F (107°C), using a wood blend like hickory and mesquite for optimal smoky flavor.
  15. Place Skillet on Smoker: Set the skillet or Dutch oven directly on the smoker grate.
  16. Smoke Cheese Mixture: Smoke for 1.5 to 2 hours, stirring every 30 minutes to promote even melting and prevent burning.
  17. Add Ground Beef: After the first hour, stir the browned and seasoned ground beef into the melting cheese mixture.
  18. Continue Smoking: Smoke for the remaining 30-60 minutes, stirring occasionally until the queso is thoroughly heated and bubbly.
  19. Adjust Consistency: If the dip is too thick, add milk or half-and-half a tablespoon at a time until desired smoothness is achieved, stirring well after each addition.
  20. Season to Taste: Taste the queso and add any additional salt, pepper, chili powder, or spices as preferred.
  21. Remove and Cool Slightly: Carefully take the hot skillet from the smoker using oven mitts and place on a heat-safe surface.
  22. Add Optional Toppings: Garnish with chopped cilantro, diced onions, and sliced jalapenos for added flavor and color.
  23. Serve: Serve immediately with plenty of tortilla chips for dipping.
  24. Enjoy: Relish the smoky, cheesy goodness best enjoyed hot and freshly made.

Notes

  • Use a cast iron Dutch oven or oven-safe skillet for even heat distribution during smoking.
  • Check the dip regularly while smoking and stir to prevent the cheese from scorching.
  • Feel free to adjust the level of spiciness by increasing or decreasing the amount of chili powder and chilies.
  • Leftovers can be refrigerated and reheated gently over low heat with a splash of milk to restore creaminess.
  • For a vegetarian version, omit the ground beef and add more chilies or beans to enhance texture and flavor.

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