Dump the ingredients into a foil pan and cook it in the smoker for the most flavorful queso dip you will ever taste! P.S. It’s EASY.
This post is all about how to make the BEST Smoked Queso Dip.
Smoky, bold, and robust with flavor, this Smoked Queso Dip is INSANELY DELICIOUS. While queso is already a famous Tex-Mex dip that combines melted cheeses and chiles, place it on a smoker to cook, and voila, that’s where the real MAGIC begins.
This queso recipe combines three kinds of cheese, cooked chorizo, chiles, and jalapenos. In about 45 minutes, the smoker infuses all of these components into a perfect pan of cheesy, smokey goodness. Every bite is sinful and addicting, and Every bite is loaded with just the right amount of smokey flavors.
And BTW, using a smoker is not hard at all. The two main things to accomplish with this recipe are melting and smoking the cheeses to perfection. If you don’t own a smoker, head over to a neighbor’s or friend’s house who does! Or purchase one for under $300.
While this delicious recipe can also be cooked in an oven, going the extra mile with the smoker will set this queso apart from anything you’ve ever tasted before. I swear!
Smoked Queso Dip
What Kind Of Wood Chips Are Best For Smoked Queso?
It’s best to use wood chips like mesquite, oak, or hickory when making this smoked queso dip recipe. These kinds of wood chips are strong in aroma and flavor, which is perfect for smoking queso. I used hickory chips for boldness.
Ingredients You’ll Need:
- Chorizo uncooked meat, Ground Beef, or Sausage, 8-12 ounces, cooked (pick one).
- Cream Cheese Brick, full-fat, 8 ounces.
- Gouda Cheese, 8 ounces. Cut the cheese into cubes.
- Pepper Jack Cheese, 8 ounces. Cut the cheese into cubes.
- Canned Diced Green Chiles, 7 ounces.
- Jalapenos, 1-2, finely chopped (keep the seeds if you want a spicier kick).
- Half & Half Cream, 3/4 cup
- Red Onion, finely chopped, 1/2 cup.
- Garlic Cloves, 2, minced.
- Fresh Cilantro, chopped (this ingredient is an optional garnish but highly recommended!).
Equipment Needed:
- One Aluminum Foil Pan (9 x 13 size).
- Good Knife (for chopping)
- Skillet Pan (to cook the meat)
What Should I Serve With Smoked Queso Dip?
Tortilla chips taste fantastic with Smoked Queso Dip! If you want to serve guacamole on the side, the recipe linked here is INSANELY DELICIOUS.
Also, go the extra mile with some BOMB-ASS Margaritas. Make a big (or small) pitcher for you and your guests, and enjoy the afternoon (or evening)!
How To Make Smoked Queso Dip, Step-By-Step
Step 1: Preheat the smoker to 225-250 degrees F.
Step 2: Cook the meat in a skillet and set aside.
Step 3: Cut the cheese into cubes and finely chop the red onion, jalapenos, and garlic.
Step 4: Dump the cream cheese, the cut cheese, red onions, jalapenos, garlic, and canned diced green chiles into the foil pan.
Step 5: Next, dump the cooked meat and half-and-half cream into the foil pan.
Step 6: Place the foil pan into the heated smoker to cook for about 45-60 minutes. Stir the ingredients every 15 minutes. The goal is to melt the cheeses and give the queso dip that irresistible, smokey taste. (If the cheeses are melted after 45 minutes, taste-test the dip.)
Step 7: Garnish the dip with fresh chopped cilantro (optional). Serve warm with tortilla chips.
Why You’ll LOVE This Recipe:
- It’s A CROWD-Pleaser!
- Calls For EASY Ingredients.
- A UNIQUE Twist On Queso Dip.
FAQs, Tips & Variations For Smoked Queso Dip
How Long Does It Take To Smoke And At What Temperature?
Preheat the smoker to 225-250 degrees F. You’ll only need to melt the cheeses and get the dip smoked to the consistency you prefer. I recommend taste-testing the dip after 45 minutes. It should only take 45-60 minutes to melt the cheeses and get a delicious smokey flavor.
What Temperature Do You Smoke Cream Cheese?
While not all queso dips use cream cheese, this one does, and it can be accomplished at around 225-250 degrees F.
Is Queso Dip A Thing In Mexico?
Not really. Queso dip often has a cheddar cheese base, so you are more likely to come across it at a restaurant in the United States.
How Do You Keep Smoked Queso From Hardening?
The only way to keep this cheese dip from hardening is to keep it warm.
How Do You Make Smoked Queso Blanco?
Follow this recipe!
Can You Make Smoked Queso In The Oven?
Yes! Cook the queso in the oven at 350 degrees F for 30 minutes.
Are Traeger Wood Pellet Grills The Best Kind of Smoker?
While Traegers are more expensive than other smokers, the experts say they are worth it because of their versatility.
Are Rotel And Velveeta Cheese Popular Ingredients For Smoked Queso?
While this recipe does not include Rotel or Velveeta Cheese, they are often popular components when making traditional queso.
Are Chips The Only Thing I Can Serve With This Dip?
You could also serve sliced veggies, pretzels, or crackers with this cheese dip.
Can I Make This Queso Dip Vegetarian?
Yes! Just omit the meat component.
Can You Make This Recipe A Day In Advance Of Serving?
You could reheat the dip the next day in the crock-pot, microwave, stove top, or again on the smoker. If reheating on the smoker, it should only take about 15 minutes.
Smoked Queso Dip
Equipment
- Smoker
- 1 Aluminum Foil Pan (9 x 13 size)
- Good Knife (for chopping)
- Skillet Pan (to cook the meat)
- Spatula
- Can Opener
- Measuring cups
Ingredients
Ingredients You'll Need For Smoked Queso Dip:
- 8-12 ounces Chorizo uncooked meat, Ground Beef, or Sausage 12 ounces, (pick one and cook).
- 8 ounces Cream Cheese Brick (full-fat)
- 8 ounces Gouda Cheese (Cut the cheese into cubes.)
- 8 ounces Pepper Jack Cheese (Cut the cheese into cubes.)
- 7 ounces Canned Diced Green Chiles
- 1-2 Jalapenos, finely chopped (keep the seeds if you want a spicier kick).
- 3/4 cup Half & Half Cream
- 1/2 cup Red Onion, finely chopped.
- 2 Garlic Cloves, minced.
- Fresh Cilantro, chopped (this ingredient is an optional garnish but highly recommended!).
Instructions
How To Make Smoked Queso Dip, Step-By-Step
- Preheat the smoker to 225-250 degrees F.
- Cook the meat in a skillet and set aside.
- Cut the cheese into cubes and finely chop the red onion, jalapenos, and garlic.
- Dump the cream cheese, the cut cheese, red onions, jalapenos, garlic, and canned diced green chiles into the foil pan.
- Next, dump the cooked meat and half-and-half cream into the foil pan.
- Place the foil pan into the heated smoker to cook for about 45-60 minutes. Stir the ingredients every 15 minutes. The goal is to melt the cheeses and give the queso dip that irresistible, smokey taste. (If the cheeses are melted after 45 minutes, taste-test the dip.)
- Garnish the dip with fresh chopped cilantro (optional). Serve warm with tortilla chips.
Nutrition
Final Thoughts On Smoked Queso Dip
Smoked Queso Dip is delicious, easy to make, and a crowd-pleaser. Warm cheeses, chiles, and cooked chorizo are great combos but melt them in a smoker, and the tastiest queso is born.
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