Description
This Smoked Queso Dip recipe combines creamy Velveeta and cream cheese with seasoned ground beef and spicy diced chilies, all infused with a rich smoky flavor from slow smoking. Perfect for game days or gatherings, this queso dip is smooth, cheesy, and has a deliciously complex flavor profile with a hint of heat and smokiness that makes it an irresistible party appetizer.
Ingredients
Scale
Cheese 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 Protein
- 1 pound ground beef, browned and drained
Vegetables and Chilies
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (Rotel)
- 1 (4 ounce) can chopped green chilies, undrained
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
- 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, continuing for about 7-10 minutes until fully browned and crumbled.
- Drain Excess Grease: Carefully drain off any excess grease from the browned beef by tilting the skillet and using a spoon to hold back the meat, then return the beef to the skillet.
- Season the Beef: Add chili powder, cumin, garlic powder, and onion powder to the beef. Season with salt and pepper to taste. Stir to combine evenly and cook for another 2-3 minutes to bloom the spices.
- Prepare Cheese Mixture: In a large, oven-safe skillet or Dutch oven, combine the Velveeta cubes and softened cream cheese. Add the undrained diced tomatoes and green chilies and chopped green chilies, then sprinkle the shredded cheddar cheese on top.
- Add Milk: Pour in 1/2 cup of milk or half-and-half and stir to begin mixing all ingredients evenly for a smooth melt.
- Preheat Smoker: Preheat your smoker to 225°F (107°C). Use your choice of wood chips, such as a hickory and mesquite blend, for a robust smoky flavor.
- Smoke the Cheese Mixture: Place the skillet directly on the smoker grate. Smoke the mixture for 1.5 to 2 hours, stirring every 30 minutes to ensure even melting and prevent burning.
- Add Ground Beef to Queso: After the first hour of smoking, add the seasoned ground beef to the cheese mixture and stir well to combine, then continue smoking and stirring occasionally until heated through and bubbly.
- Adjust Consistency and Seasoning: Check thickness and add more milk or half-and-half a tablespoon at a time if the queso is too thick. Taste and adjust seasoning with additional salt, pepper, chili powder, or other spices as desired.
- Remove and Serve: Carefully remove the hot skillet from the smoker using oven mitts. Place on a heat-safe surface.
- Optional Garnishes: Top with chopped cilantro, diced onions, and sliced jalapenos for extra flavor and presentation.
- Serve: Serve the smoked queso dip immediately with plenty of tortilla chips for dipping and enjoy the warm, smoky, cheesy goodness.
Notes
- Use a cast iron skillet or Dutch oven for best heat retention during smoking.
- Adjust the smoking time slightly depending on your smoker’s heat consistency and the smoothness of the cheese melt.
- If you prefer a thinner queso, add milk gradually to avoid making it too runny.
- For extra smoky flavor, experiment with different wood chips such as apple or cherry wood.
- Leftover queso can be reheated on the stovetop or microwave, adding a splash of milk to restore creaminess.
- This dip is best enjoyed fresh but can be kept warm in a slow cooker on low setting for parties.
