This smoked queso dip combines ground beef, peppers, onions, and tomatoes with a blend of pepper jack and Velveeta cheese for a hearty cheese dip with a delicious smokey flavor.
Why this Recipe Works
This smoked queso dip is a perfect appetizer for backyard barbecues and game-day gatherings. It feeds a crowd and can cook in your smoker along with your other dishes like smoked pork butt or smoked spare ribs.
It's also super easy to prepare, with just a few simple ingredients and around 10 minutes of hands-on cooking time.
Best of all this smoked queso cheese dip is SO tasty! It's super smooth and creamy and full of smoky flavor. The spicy pepper jack cheese and the tomatoes with green chilis give it a mild spicy kick. It's a delicious combination everyone will love!
Ingredient Notes
- Ground Beef - I recommend lean ground beef, like 90/10 or 93/7, for this recipe to avoid a greasy cheese dip. Ground sausage, chorizo, or ground turkey are also good options. You can also leave out the meat if you want to make a meatless queso dip.
- Velveeta - It's hard to beat the creaminess of Velveeta cheese dip, but you can substitute it with American cheese and add ½ cup of heavy cream or evaporated milk for a similar result.
- Pepper Jack Cheese- This gives the dip a bit of a spicy kick. If you want a milder cheese dip, you can use Monterrey Jack cheese.
- Diced Tomatoes with Green Chiles - A can of Rotel also brings some spicy heat to this smoked cheese dip. You can use plain diced tomatoes if you prefer.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Brown the Beef - Preheat your smoked to 275℉. Brown the ground beef with the onion and green pepper in a large skillet over medium heat.
- Assemble the Dip - Drain the fat, then add the beef to a 9 by 13 inch foil pan with the cubed cheeses and the canned tomatoes, then place in the smoker.
- Melt the Cheese - Cook for 45 minutes, or until the cheese is melted, then stir together to combine.
- Smoke, then Serve - Smoke for another hour, stirring occasionally, then remove and serve immediately.
Expert Tips
- You can season the beef with 1-2 Tablespoons of taco seasoning when browning to add more flavor.
- Be sure to stir the dip occasionally as it cooks. The queso will form a skin as it smokes, but it will melt back into the dip when you stir it. Stirring also helps ensure that the bottom doesn't burn.
- This queso dip is thick, so if you want a thinner consistency, stir in some evaporated milk to thin it out.
- If you're in a hurry or prefer a lighter smoke flavor, you can serve the dip as soon as the cheese is fully melted.
- To keep the dip from thickening as it cools, you can transfer the smoked cheese dip to a slow cooker to keep it warm.
What to Serve with Smoked Queso
Thick tortilla chips are a must for this smoked queso. And my pico de gallo and homemade guacamole are also perfect pairings.
When serving this smoked queso cheese dip as part of a gameday spread, I like to pair it with other appetizers like my easy air fryer chicken wings and my Southwestern chicken egg rolls.
And for heartier options that can also be made in your smoker, try my over the top smoked chili or my bacon wrapped smoked chicken thighs.
Storage and Reheating
To store leftovers, cover the fan tightly with foil or transfer to an airtight container and refrigerate for up to 5 days.
To reheat leftovers, transfer the dip to a pot set over medium-low heat and warm for 5-6 minutes, stirring frequently, until warmed through. You can also heat it in 30-second intervals in the microwave.
Frequently Asked Questions
Yes, this recipe can also be made in your slow cooker, in your oven, or on the stovetop. Check out my Velveeta Chili Cheese Dip for a similar dip made on the stovetop.
You can make this smoked queso without Velveeta by swapping in 16 ounces of mild cheddar cheese, 8 ounces of cream cheese, and ½ cup of heavy cream. Grate the cheddar cheese instead of cutting it into cubes. And for the best melt, do not use store-bought shredded cheese.
More Dip Recipes
📖 Recipe
Smoked Queso Recipe
Ingredients
- 1½ pounds ground beef
- 1 cup diced onion
- 1 cup diced green pepper
- 1 10 ounce can diced tomatoes with green chiles, drained
- 2 pounds velveeta, cut into cubes
- 8 ounces pepper jack cheese, cut into cubes
Instructions
- Preheat your smoked to 275℉. Brown the ground beef with the onion and green pepper in a large skillet over medium heat.
- Drain the fat, then add the beef to a 9 by 13 inch foil pan with the cubed cheeses and the canned tomatoes, then place in the smoker.
- Cook for 45 minutes, then stir together to combine.
- Smoke for another hour, stirring occasionally, then remove and serve immediately.
Notes
- Be sure to stir the dip occasionally as it cooks. The queso will form a skin as it smokes, but it will melt back into the dip when you stir it. Stirring also helps ensure that the bottom doesn't burn.
- This queso dip is thick, so if you want a thinner consistency, stir in some evaporated milk to thin it out.
- To store leftovers, cover the fan tightly with foil or transfer to an airtight container and refrigerate for up to 5 days.
- To reheat leftovers, transfer the dip to a pot set over medium-low heat and warm for 5-6 minutes, stirring frequently, until warmed through. You can also heat it in 30-second intervals in the microwave.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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