Description

This Smoked Queso Recipe is the ultimate creamy, cheesy dip infused with a rich, smoky flavor that makes it absolutely irresistible! Made with a blend of melted cheeses, fresh ingredients, and perfectly smoked over low heat, this dip is perfect for BBQs, game days, or any gathering. Serve it with tortilla chips, pretzels, or fresh veggies for a crowd-pleasing appetizer that everyone will love!

Ingredients

Scale

Ingredients

Cheese Base

16 oz Velveeta Cheese, cubed
8 oz Cheddar Cheese, shredded
8 oz Cream Cheese, cubed

Protein

½ lb Ground Beef or Turkey Sausage, cooked and crumbled

Vegetables & Add-ins

1 can Diced Tomatoes with Green Chilies (Rotel), drained
1 small Onion, finely chopped
1–2 Jalapeños, diced (adjust for heat)

Seasoning & Liquids

½ cup Milk or Heavy Cream
1 tsp Garlic Powder
½ tsp Smoked Paprika

For Serving

Tortilla Chips
Pretzels
Fresh Vegetables (carrots, celery, bell peppers)

Instructions

Preheat the Smoker – Set your smoker to 225°F (107°C) and use mild wood like hickory, pecan, or applewood for a balanced smoky flavor.
Prepare the Ingredients – Cube the Velveeta, cheddar, and cream cheese for even melting. Cook and crumble the ground beef or turkey sausage, then dice the onions and jalapeños.
Assemble the Queso – In a foil pan or cast-iron skillet, combine the cheeses, cooked meat, diced tomatoes, onions, jalapeños, milk, and seasonings. Stir lightly to distribute the ingredients.
Smoke the Queso – Place the pan in the smoker, close the lid, and smoke for 1.5 to 2 hours. Stir every 30 minutes to ensure even melting and flavor absorption.
Final Stir & Serve – Once the cheese is fully melted and smooth, remove the pan from the smoker. Garnish with extra jalapeños or cilantro and serve immediately with tortilla chips or fresh veggies.

Notes

Wood Selection: Hickory or pecan wood provides the best smoky flavor without being overpowering.
Cheese Choice: Using a mix of cheeses like Monterey Jack or Pepper Jack can add extra flavor and spice.
Heat Control: For a milder dip, remove the seeds from the jalapeños or use green bell peppers instead.
Thinning the Queso: If your queso gets too thick, add an extra splash of milk or cream while stirring.
No Smoker? You can make this on a grill using indirect heat or in an oven at 225°F with a drop of liquid smoke for a similar effect.

Prep Time: 10
Cook Time: 90
Category: Lunch
Method: Smoking
Cuisine: American

Keywords: smoked queso, smoked cheese dip, BBQ queso, game day dip, cheesy dip, melted cheese, party food, easy dip recipe, creamy queso, smoky flavor