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

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  • Author: Kimberly
  • 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

This Smoked Queso Dip is the ultimate recipe for a flavorful, smoky cheese dip that combines creamy Velveeta, cream cheese, cheddar, and seasoned ground beef with diced tomatoes and green chilies. Slow-smoked to perfection over hickory and mesquite wood chips, this dip offers a velvety, rich texture and a delicious smoky aroma perfect for parties and game day.

Ingredients

Cheeses

  • 1 (32 ounce) block Velveeta cheese, cut into 1-inch cubes
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup shredded cheddar cheese

Meat and Vegetables

  • 1 pound ground beef, browned and drained
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 (4 ounce) can chopped green chilies, undrained

Dairy

  • 1/2 cup milk or half-and-half (more if needed for desired consistency)

Spices and 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

  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 until fully browned, about 7-10 minutes.
  2. Drain Excess Grease: Carefully drain any excess grease from the cooked ground beef by tilting the skillet and using a spoon to hold back the beef while pouring out the grease.
  3. Season the Beef: Return the browned beef to the skillet and add chili powder, cumin, garlic powder, and onion powder. Stir well. Season with salt and pepper to taste and cook for 2-3 minutes to allow spices to release their flavors.
  4. Set Beef Aside: Remove the skillet from heat and set the seasoned ground beef aside for later use.
  5. Prepare Cheese Mixture: In a large oven-safe skillet or Dutch oven, combine Velveeta cubes and softened cream cheese.
  6. Add Chilies and Cheese: Add the undrained cans of diced tomatoes with green chilies and chopped green chilies. Sprinkle shredded cheddar cheese on top.
  7. Add Milk: Pour in 1/2 cup milk or half-and-half; stir gently to combine ingredients evenly before cooking. More milk can be added later for thinner consistency.
  8. Preheat Smoker: Preheat your smoker to 225°F (107°C) using a blend of hickory and mesquite wood chips or your preferred smoke woods.
  9. Smoke Cheese Mixture: Place the skillet or Dutch oven directly on the smoker grate. Smoke for 1.5 to 2 hours, stirring every 30 minutes to ensure even melting and prevent burning until cheese is smooth and melted.
  10. Add Ground Beef: After about one hour of smoking, add the browned and seasoned ground beef to the cheese mixture. Stir well to evenly incorporate the beef.
  11. Continue Smoking: Smoke for the remaining time, stirring occasionally, until queso is heated through and bubbly.
  12. Adjust Consistency: If the dip is too thick, add more milk or half-and-half a tablespoon at a time until desired consistency is reached. Stir well after each addition.
  13. Adjust Seasoning: Taste and adjust salt, pepper, chili powder, or other spices as needed.
  14. Remove from Smoker: Using oven mitts or heat-resistant gloves, carefully remove the hot skillet or Dutch oven from the smoker.
  15. Garnish and Serve: Place skillet on a heat-safe surface. Optionally garnish with chopped cilantro, diced onions, and sliced jalapenos. Serve immediately with plenty of tortilla chips.
  16. Enjoy: Serve hot and fresh to experience the full smoky, cheesy flavor combination.

Notes

  • Use a blend of hickory and mesquite wood chips for the best smoky flavor, but other woods can be used based on preference.
  • If you prefer a thinner queso dip, add additional milk or half-and-half gradually.
  • Brown the ground beef thoroughly and drain well to avoid a greasy dip.
  • This recipe yields 8-10 servings and is perfect for parties or game day snacks.
  • Use an oven-safe skillet or Dutch oven that can withstand smoker temperatures for best results.
  • Stirring the dip regularly during smoking prevents burning and ensures even melting.

Find it online: https://slsrecipes.com/smoked-queso-dip-the-ultimate-guide-to-delicious-smoky-cheese-dip-recipe/