Description
Smoked queso dip is a rich, creamy appetizer made with melted cheese, savory meat, and tomatoes, slowly cooked on the smoker to infuse deep smoky flavor. It is perfect for game day, parties, and casual gatherings, served warm with chips or used as a topping for nachos and grilled foods.
Ingredients
Scale
- 32 oz Velveeta cheese, cubed
- 8 oz pepper jack cheese, shredded
- 1 lb ground beef or sausage, cooked and drained
- 10 oz Rotel diced tomatoes with green chilies, undrained
- 10.5 oz cream of mushroom soup
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1–2 jalapeños, diced (optional)
- 1 tbsp BBQ rub or seasoning
Instructions
- Preheat the smoker to 225°F using a mild wood such as hickory or pecan.
- Brown the ground beef or sausage in a skillet over medium heat, then drain excess grease.
- Cube the Velveeta cheese and place it in a large disposable aluminum pan.
- Add the pepper jack cheese, cooked meat, Rotel tomatoes, cream of mushroom soup, onion, garlic, jalapeños, and BBQ seasoning to the pan.
- Place the pan uncovered on the smoker and cook for 60–90 minutes.
- Stir every 20 minutes to ensure even melting and prevent sticking.
- Once fully melted and smooth, remove from the smoker and serve warm.
Notes
- Stir regularly to keep the queso smooth and prevent burning.
- If the dip becomes too thick, add a splash of milk to thin it out.
- Keep warm in a slow cooker on the warm setting for serving.
- Mild woods work best to avoid overpowering the cheese.
Nutrition
- Serving Size: 1/2 cup
- Calories: 420
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 85 mg