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Smoked Queso Dip: The Ultimate Guide to Delicious, Smoky Cheese Dip Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 55 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 10 servings
  • Category: Appetizer
  • Method: Smoking
  • Cuisine: Tex-Mex

Description

This Smoked Queso Dip recipe delivers a rich, creamy, and smoky cheese dip perfect for any party or gathering. Combining Velveeta, cream cheese, cheddar, seasoned browned beef, and flavorful diced green chilies, then slowly smoked over low heat for a deep, smoky essence. It’s irresistibly smooth with a perfect blend of spice and smoke that pairs wonderfully with crispy tortilla chips.

Ingredients

Scale

Cheeses

  • 1 (32 ounce) block Velveeta cheese, cut into 1-inch cubes
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup shredded cheddar cheese

Meat

  • 1 pound ground beef, browned and drained

Vegetables & Canned Goods

  • 1 (10 ounce) can diced tomatoes and green chilies, undrained (Rotel)
  • 1 (4 ounce) can chopped green chilies, undrained

Dairy

  • 1/2 cup milk or half-and-half (more if needed for desired consistency)

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 & Serving

  • Chopped cilantro
  • Diced onions
  • Sliced jalapenos
  • Tortilla chips, for serving

Instructions

  1. Brown the Ground Beef: In a large skillet over medium-high heat, add the ground beef. Break it up with a spoon or spatula as it cooks to create small crumbles.
  2. Cook the Beef Thoroughly: Continue cooking until the beef is fully browned, about 7-10 minutes, stirring frequently to avoid large chunks.
  3. 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 fat into a heat-safe container.
  4. Return Beef to Skillet: Place the browned ground beef back in the skillet, ready for seasoning.
  5. Season the Beef: Add chili powder, cumin, garlic powder, and onion powder to the beef and stir well to evenly distribute the spices.
  6. Add Salt and Pepper: Season with salt and pepper to taste, starting with a small amount and adjusting later if needed.
  7. Cook Seasoned Beef: Cook the seasoned beef for another 2-3 minutes, stirring occasionally, to bloom the spices and develop flavor.
  8. Remove Beef from Heat: Take the skillet off the stove and set aside the beef for later inclusion in the dip.
  9. Combine Cheeses and Chilies: In a large oven-safe skillet or Dutch oven, place the cubed Velveeta and softened cream cheese followed by the undrained diced tomatoes with green chilies and chopped green chilies.
  10. Add Cheddar and Milk: Sprinkle shredded cheddar cheese on top and pour in 1/2 cup of milk or half-and-half, stirring to combine for even melting.
  11. Preheat Smoker: Heat your smoker to 225°F (107°C), using hickory and mesquite wood chips for enhanced smoky flavor if desired.
  12. Smoke the Cheese Mixture: Place the skillet on the smoker grate and smoke for 1.5 to 2 hours, stirring every 30 minutes to ensure even melting and prevent burning.
  13. Add Ground Beef to Queso: After about one hour, fold the browned and seasoned ground beef gently into the melting cheese mixture and continue smoking.
  14. Achieve Desired Consistency: If the queso is too thick, add additional milk or half-and-half a tablespoon at a time, stirring after each addition until smooth and creamy.
  15. Adjust Seasoning: Taste the dip and add extra salt, pepper, chili powder, or other spices to fine-tune the flavor to your preference.
  16. Remove from Smoker: Once fully melted, smooth, and bubbly, carefully take the skillet off the smoker using oven mitts to avoid burns.
  17. Garnish: Optionally, top the smoked queso dip with chopped cilantro, diced onions, and sliced jalapenos for extra flavor and visual appeal.
  18. Serve Immediately: Serve the queso hot with plenty of tortilla chips for dipping.
  19. Enjoy: Relish the smoky, creamy blend that makes this dip perfect for any occasion.

Notes

  • Use a cast iron Dutch oven or oven-safe skillet for even cooking and to handle the smoker heat well.
  • Stirring every 30 minutes during smoking prevents the cheese from sticking or burning.
  • The smoky flavor deepens over time, so do not rush the smoking process for best results.
  • If you don’t have a smoker, you can achieve a similar flavor with a stovetop method by melting the cheeses on low heat and adding smoked paprika for flavor, but it won’t replicate true smoked aroma.
  • Leftover dip can be stored in the refrigerator and gently reheated, adding more milk as needed to restore smoothness.
  • Adjust chili powders and jalapenos according to your preferred spice level.
  • Ensure to handle hot skillet carefully when removing from smoker to avoid burns.

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Find it online: https://savorymealtime.com/smoked-queso-dip-the-ultimate-guide-to-delicious-smoky-cheese-dip-recipe/