Description
This Smoked Queso Dip is the ultimate cheese dip for gatherings, offering a rich, creamy blend of Velveeta, cream cheese, cheddar, and savory ground beef, infused with smoky flavors from hickory and mesquite wood. Perfectly spiced with chili powder, cumin, and garlic, it’s an irresistible appetizer served warm with tortilla chips.
Ingredients
Scale
Cheese Mixture
- 1 (32 ounce) block Velveeta cheese, cut into 1-inch cubes
- 1 (8 ounce) package cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup milk or half-and-half (more if needed for desired consistency)
Meat and Spice Mix
- 1 pound ground beef, browned and drained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Vegetables
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (Rotel)
- 1 (4 ounce) can chopped green chilies, undrained
Optional Toppings
- Chopped cilantro
- Diced onions
- Sliced jalapenos
Serving
- Tortilla chips, for serving
Instructions
- Brown Ground Beef: In a large skillet over medium-high heat, add the ground beef and break it up with a spoon or spatula as it cooks, ensuring no large chunks remain.
- Drain Excess Grease: Once fully browned (about 7-10 minutes), carefully drain excess grease by tilting the skillet and using a spoon to hold back beef while pouring the grease into a heat-safe container.
- Season Ground Beef: Return the browned beef to the skillet, add chili powder, cumin, garlic powder, and onion powder, stir well, then season with salt and pepper to taste.
- Cook Spiced Beef: Cook the seasoned beef for another 2-3 minutes, stirring occasionally to let the spices bloom and enhance flavor, then remove from heat and set aside.
- Combine Cheese and Chilies: In a large oven-safe skillet or Dutch oven, combine cubed Velveeta, softened cream cheese, diced tomatoes with green chilies (undrained), and chopped green chilies (undrained).
- Add Cheddar and Milk: Sprinkle shredded cheddar cheese over the mixture, pour in 1/2 cup milk or half-and-half, and stir to combine all ingredients before cooking.
- Preheat Smoker: Preheat smoker to 225°F (107°C) using hickory and mesquite wood chips or your preferred wood for smoky flavor.
- Smoke Cheese Mixture: Place the skillet or Dutch oven directly on the smoker grate and smoke for 1.5 to 2 hours, stirring every 30 minutes to ensure even melting and prevent burning until cheese is completely melted and smooth.
- Add Ground Beef: After about 1 hour smoking, stir the browned, seasoned ground beef into the cheese mixture evenly.
- Continue Smoking: Smoke the combined dip for the remaining time, stirring occasionally until heated through and bubbly.
- Adjust Consistency: Check thickness; if too thick, add milk or half-and-half a tablespoon at a time until desired smoothness is reached, stirring well after each addition.
- Season to Taste: Taste and adjust seasoning with additional salt, pepper, chili powder, or spices as needed.
- Remove and Cool Slightly: Carefully remove the hot skillet or Dutch oven from the smoker using oven mitts and place on a heat-safe surface.
- Garnish and Serve: Optional – garnish with chopped cilantro, diced onions, and sliced jalapenos for extra flavor and color, then serve hot immediately with tortilla chips.
- Enjoy: Relish the smoky, cheesy goodness at your next gathering or party.
Notes
- Use both hickory and mesquite wood chips for a balanced smoky flavor or substitute with your favorite smoking wood.
- Adjust milk or half-and-half quantity to achieve your desired dip consistency.
- Be cautious while draining grease to avoid burns.
- Use oven mitts when handling hot skillets from the smoker.
- Can be kept warm in a smoker or slow cooker after cooking.
- For spicier dip, add jalapenos directly into the mixture before smoking.
- Leftovers can be refrigerated and gently reheated on stovetop or microwave, stirring frequently.
