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Smoked Queso

Irresistibly Smoky Queso Dip That Everyone Will Love

This Smoked Queso dip blends creamy cheese with smoky flavor for a perfect crowd-pleaser at any gathering.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 16 oz Velveeta Cheese Creamy and melts beautifully; American cheese is a great substitute.
  • 8 oz Pepper Jack Cheese Adds a delightful spice; Monterey Jack works for milder dip.
  • 10 oz Rotel Diced Tomatoes Provides moisture and flavor; substitute with canned diced tomatoes for less heat.
  • 1 lb Ground Beef For added richness; substitute with ground turkey or omit for vegetarian.
  • 1 Onion Enhances flavor; onion powder can be a quick replacement.
  • 2 cloves Garlic Imparts aromatic quality; garlic powder can also work.
  • ¼ cup Pickled Jalapeños Infuses tangy heat; leave out for milder flavor or use fresh for more spice.

Equipment

  • grill
  • aluminum pan

Method
 

Step‑by‑Step Instructions for Smoked Queso
  1. Start by dicing one onion, mincing a few garlic cloves, and chopping pickled jalapeños to your desired heat level. Cube the Velveeta and Pepper Jack cheese into approximately 1-inch pieces for optimal melting. Gather an aluminum pan.
  2. In the aluminum pan, mix together the cubed Velveeta, Pepper Jack cheese, cooked ground beef, Rotel diced tomatoes, diced onion, minced garlic, and chopped jalapeños. Stir well to ensure even distribution of flavors.
  3. Preheat your grill to a low temperature between 200-250°F. Place the pan on the grill grates and close the lid, allowing to smoke for about 2 hours, stirring every 15-20 minutes.
  4. Once melted and heated through, remove the pan from the grill. Serve hot with dippers like tortilla chips, veggies, or pretzels.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 10gProtein: 14gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 400mgIron: 1mg

Notes

Use mild woods like hickory for smoking. For best melting results, cut cheese into 1-inch cubes. Store leftovers in an airtight container for up to 4 days.

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