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Overhead view of bubbling smoked queso dip in an aluminum tray with melted cheese, chorizo, and jalapeños on a white marble surface.

Smoked Queso Dip

Lauren Bennett
A velvety, smoky, and effortlessly delicious cheese dip perfected on the smoker. The ultimate no-stress appetizer for busy hosts.
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Prep Time 15 minutes
1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Appetizer
Cuisine American
Servings 12 servings
Calories 450 kcal

Equipment

  • Smoker
  • 9x13 disposable foil pan or Large Cast Iron Skillet
  • Wooden Spoon or Spatula

Ingredients
  

  • 2 lbs 1 block Velveeta cheese, cubed
  • 1 lb cooked ground beef or Mexican chorizo
  • 20 oz 2 cans Rotel tomatoes, undrained
  • 0.5 small white onion chopped
  • 16 oz shredded monterey-jack or pepper-jack cheese
  • 1 tbsp fresh minced jalapeños optional
  • 1 bunch fresh cilantro chopped (optional)
  • 1 bag Tortilla chips

Instructions
 

  • Preheat your smoker to 250°F.
  • Add all the ingredients to a large cast iron pan or a 9x13 disposable foil pan.
  • Set the pan on the smoker, close the lid, and leave it for about an hour.
  • Stir the ingredients until as smooth as possible.
  • If not fully melted, leave for another 15-30 minutes, stirring every 15 minutes.
  • Serve immediately in the pan or transfer to a slow cooker to keep warm.

Notes

  • If the dip gets too thick, stir in a splash of evaporated milk or light beer to loosen it up.
  • Use indirect heat on the smoker to prevent the bottom of the cheese from scorching.
  • Brown your meat thoroughly before adding it to the pan to ensure the best texture and flavor profile.
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