Description
This smoked queso dip combines rich, gooey cheeses, smoky seasoned meat, and flavorful vegetables into the ultimate party appetizer. Cooked on a smoker for 2–3 hours, this recipe brings a bold, smoky twist to traditional queso. Serve it with tortilla chips, pita chips, or as a topping for tacos and nachos. Easy to customize and perfect for gatherings, this dip is a guaranteed crowd-pleaser!
Ingredients
Scale
- Cheese: 8 oz each of pepper jack, cheddar, and Monterey jack (or Velveeta for smooth melting)
- Meat: 1 lb ground sausage or beef (cooked and crumbled)
- Liquid: ⅔ cup half and half (or almond milk for a lighter option)
- Vegetables:
- 3 tomatoes, diced (or 1 can Rotel)
- 4 oz diced green chiles
- 1 jalapeño, diced (optional, for heat)
- 8 scallions, diced
- ½ bell pepper, diced
- Flavor Enhancers:
- 1 tbsp minced garlic
- 1 tbsp fresh cilantro, chopped
Instructions
- Prepare the Ingredients:
- Brown the ground meat in a skillet over medium heat. Drain excess grease.
- Dice the vegetables and chop the cilantro.
- Set Up the Smoker:
- Preheat the smoker to 250°F. Use wood chips like hickory or applewood for a smoky flavor.
- Assemble the Dip:
- In a disposable aluminum pan, combine the cooked meat, shredded cheeses, diced vegetables, garlic, cilantro, and half and half. Stir to mix.
- Smoke the Dip:
- Place the pan on the smoker grate and close the lid. Smoke for 2–3 hours, stirring every 30 minutes to ensure even melting.
- Serve:
- Once fully melted and blended, serve hot with tortilla chips, pita chips, or as a topping for tacos and nachos.
Notes
- For less spice, omit the jalapeño and use mild green chiles.
- To thin the dip, add a splash of half and half or milk while stirring.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2–3 hours
- Category: Appetizer
- Method: Smoking
- Cuisine: American, Tex-Mex