Take your cheese dip game to the next level with this Smoked Queso Dip! Infused with smoky flavor and loaded with creamy cheese, spicy jalapeños, and savory ingredients, this dip is a guaranteed hit at any gathering.
Whether you’re hosting a BBQ, watching the game, or just craving something delicious, this smoked queso dip is the ultimate crowd-pleaser. Fire up your smoker and let’s get dipping!
Smoked Queso Dip Recipe
Course: AppetizerCuisine: MexicanDifficulty: Easy8-10
servings10
minutes30
minutes300
kcalSmoked Queso Dip Recipe: Flavorful for Any Occasion
Ingredients
1 lb (16 oz) Velveeta cheese, cubed
8 oz cream cheese, softened
1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
1/2 cup milk
1/2 cup sour cream
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp cumin
1/2 cup cooked chorizo or sausage
Fresh cilantro (for garnish)
Tortilla chips (for serving)
Directions
- Prepare the smoker: Preheat your smoker to 225°F (107°C).
- Combine ingredients: In a cast-iron skillet or a disposable aluminum pan, combine the Velveeta cheese, cream cheese, diced tomatoes with green chilies, milk, sour cream, garlic powder, onion powder, smoked paprika, and cumin. Stir until well combined.
- Add protein: If using chorizo or sausage, add it to the mixture and stir.
- Smoke the queso: Place the skillet or pan in the smoker and close the lid. Smoke for about 20-30 minutes, stirring every 10 minutes until the cheese is melted and the dip is creamy.
- Finish and serve: Once the queso is smooth and melted, remove from the smoker. Garnish with fresh cilantro, and serve with tortilla chips. Enjoy!
Recipe Video
Serving Suggestions for Smoked Queso Dip
Serve this dip warm with tortilla chips, pretzels, or fresh veggies like celery and carrot sticks. It’s also fantastic as a topping for baked potatoes, nachos, or grilled meats.
For a party platter, pair it with other dips, salsas, and guacamole. Garnish with fresh cilantro, diced tomatoes, or a squeeze of lime for an extra burst of flavor.
Storage Instructions
Store leftover smoked queso dip in an airtight container in the fridge for up to 3 days. To reheat, warm it in the microwave or on the stovetop over low heat, stirring occasionally until smooth.
If the dip thickens, add a splash of milk or cream to restore its creamy texture. This dip is best enjoyed fresh but can be made a day ahead and reheated before serving.
FAQs
Q: Can I make this dip without a smoker?
A: Yes! Use liquid smoke or smoked paprika to add a smoky flavor, or cook it in a grill-safe pan on your grill for a similar effect.
Q: Can I use different types of cheese?
A: Absolutely! Cheddar and Monterey Jack are classic, but you can mix in pepper jack, Gouda, or even Velveeta for extra creaminess.
Q: How can I make this dip spicier?
A: Add extra jalapeños, a dash of hot sauce, or a pinch of cayenne pepper for more heat.
Q: Can I make this dip ahead of time?
A: Yes, you can prepare the dip a day in advance and store it in the fridge. Reheat it gently before serving.
Q: Is this dip gluten-free?
A: It can be! Use gluten-free ingredients and ensure your dippers (like chips or veggies) are gluten-free.
