Description
This Smoked Queso Dip is a rich, creamy, and smoky cheese dip perfect for parties or game days. Combining Velveeta, cream cheese, cheddar, and seasoned ground beef with diced tomatoes and green chilies, this dip is slow smoked to perfection, resulting in a smooth, flavorful, and irresistible cheesy treat best served hot with tortilla chips.
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
- 1 pound ground beef, browned and drained
Vegetables and Canned Goods
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (Rotel)
- 1 (4 ounce) can chopped green chilies, undrained
Spices
- 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
For Serving
- Tortilla chips
Instructions
- Brown the Ground Beef: In a large skillet over medium-high heat, add the ground beef and break it up with a spoon or spatula as it cooks. Cook until fully browned, about 7-10 minutes.
- Drain Excess Grease: Carefully drain off any excess grease by tilting the skillet and using a spoon to hold back the beef while pouring out the grease into a heat-safe container.
- Season the Beef: Return the browned beef to the skillet. Add chili powder, cumin, garlic powder, and onion powder. Stir well and season with salt and pepper to taste. Cook for another 2-3 minutes to bloom the spices.
- Set Beef Aside: Remove the skillet from heat and set the seasoned ground beef aside to be added later.
- Prepare Cheese Mixture: In a large oven-safe skillet or Dutch oven, combine the Velveeta cubes and softened cream cheese. Add the diced tomatoes and green chilies (with their juices), and the chopped green chilies.
- Add Cheddar and Milk: Sprinkle shredded cheddar cheese on top and pour in 1/2 cup milk or half-and-half. Stir gently to combine before cooking.
- Preheat Smoker: Preheat your smoker to 225°F (107°C), using preferred wood chips like hickory and mesquite for smoky flavor.
- Begin Smoking: Place the skillet or Dutch oven with the cheese mixture directly on the smoker grate. Smoke for 1.5 to 2 hours, stirring every 30 minutes to ensure even melting and prevent burning.
- Add Ground Beef: After about 1 hour of smoking, add the browned and seasoned ground beef to the cheese mixture. Stir well to combine evenly.
- Continue Smoking: Continue smoking for the remaining time, stirring occasionally, until the queso is fully melted, smooth, heated through, and bubbly.
- Adjust Consistency and Seasoning: Check the thickness of the queso dip. If too thick, add additional milk or half-and-half, a tablespoon at a time, stirring well. Taste and adjust seasoning with salt, pepper, or chili powder as desired.
- Remove and Serve: Carefully remove the hot skillet from the smoker using oven mitts. Place it on a heat-safe surface.
- Garnish and Serve: Optionally garnish with chopped cilantro, diced onions, and sliced jalapenos. Serve immediately with tortilla chips for dipping.
Notes
- Use a cast iron Dutch oven or oven-safe skillet to withstand the smoker’s heat.
- Stir frequently during smoking to prevent cheese from sticking or burning.
- Adjust milk quantity carefully for desired dip consistency.
- Leftover dip can be reheated gently on the stovetop or microwave, adding milk if needed.
- For extra smoky flavor, experiment with different wood chips such as apple or pecan.
- Can be made spicier by adding jalapenos into the dip or using hotter chilies.
