This easy smoked queso dip recipe is perfect to go alongside whatever you’ve already got smoking. It takes just minutes to throw together and is always the perfect appetizer!
Queso dip used to be the first thing I’d order (maybe after a margarita) whenever we’d hit up our favorite Mexican restaurants. The free chips and salsa are great but a little queso for dipping salty chips and topping our entrees has always been too tough to resist.
I started making my own queso dip at home years ago and have never grown tired of it. I usually double the batch because leftovers make great fillings and toppings for just about anything! One of my favorite “tricks” is to pour a little over roasted veggies (cauliflower and asparagus are especially good for this).
Once I bought a smoker I started smoking everything I can get my hands on (even tomatoes – give it a try)! We love smoking and/or grilling chicken and making carne asada, which meant it was only a matter of time before smoked queso dip made an appearance.
If you’re concerned about too much “smoky” flavor – or even not enough – you’ll be glad to hear that you can remove it immediately once melted or leave it on a bit longer for a stronger flavor. I tend to pull it a few minutes after it’s ready to go, but the beauty is that you can make this however you like!
Smoked Queso Recipe Ingredients
These are the basic ingredients if you’re looking for the no-frills version. I keep Velveeta on hand just for this recipe, but be sure to read the section below for more ways to (I think) make it even more delicious!
- Velveeta cheese (yellow or white)
- Ground beef
- Rotel tomatoes
- Diced onions
- Shredded cheese
Remember: this is the bare bones version. Don’t let that fool you, though – it’s SO good!
How To Make Smoked Queso Dip
It’s so simple to make! You’ll need a cast iron pan (that’s what I use), but a metal baking dish or disposable aluminum pan will also work. Basically, any vessel that can go into an oven or in a smoker will do fine here.
All you do is put your ingredients into the pan then put it on the smoker at 250°F. Leave it for about an hour, then stir it all together. If it’s all melted and smooth, you can pull it off now, but you’ll likely need another 15-30 minutes before it’s ready. You can leave it on even longer if you’d like more smoke flavor or if you’re just not ready to serve it yet.
You can also transfer it to a slow cooker to keep warm if you’re not quite ready to serve but it’s reached the perfect level of smoky flavor. This is also a great way to keep it hot and prevent it from thickening up too much from cooling.
What Wood Chips Are Best For Smoking Queso?
I almost always use a mix of different woods when I smoke (I like to keep things as easy as possible) but really any wood chips will work. Hickory is very good as well as oak or mesquite. My advice is to use your favorite! I’ve made it with several different types and they’ve all been fantastic.
Smoked Cheese Dip Variations
If you’re up for it, there are almost countless ways you can make this smoked queso dip. Velveeta is the one ingredient that’s (mostly) a necessity, although it’s possible to make it without. Read on for some delicious variations!
- Let’s start with my favorite substitution: Mexican chorizo. I almost always use this in place of the ground beef because it adds a lot more flavor without any more work.
- Another great substitute for the ground beef is ground breakfast sausage. Although I’m a die-hard chorizo lover, the flavors in breakfast sausage go really well in a smoked queso dip. Plus, leftovers are fantastic on top of scrambled eggs the next morning!
- If you can’t find Rotel tomatoes, feel free to use regular diced tomatoes and a small can of chopped green chiles. You can omit the chiles entirely if you don’t care for them, but in that case I’d be sure to use the chorizo or breakfast sausage so you don’t lose flavor.
- For the shredded cheese, you can use pretty much anything you like! I’d recommend either monterey-jack or pepper-jack, but give your favorite cheese a try.
- If you’re in the “cilantro is delicious” camp (like me), chop some up and sprinkle on the top just before serving.
- What if you don’t like Velveeta?? Boy, I hear you on this one. I’m really not a fan, but it’s so good in this recipe that you might want to give it another shot. However, if you really, REALLY don’t want to use it, you can substitute 8 ounces of softened cream cheese and ½-1 cup of heavy cream in its place.
- Try adding some minced jalapeños or chopped poblano peppers, too! Late summer is hatch chile season so I’m always adding some!
What to Serve with Queso Dip and Interesting Ways to Use It
Salty chips are probably the best accompaniment to smoked queso dip. There’s just something so perfect about the creamy, spicy, salty, and crunchy combination that makes it an almost universal favorite. Fresh, crunchy vegetables such as carrots, cauliflower, and snap peas are also great choices and look gorgeous on a serving tray alongside the tortilla chips. It also makes a great topping on taco night!
Here are a few ideas for what to do with any leftovers:
- Use to top with scrambled eggs for breakfast, especially if you made it with breakfast sausage
- It’s delicious as a topping for grilled chicken or steak (you’ll even see that on the menu in some Mexican restaurants)
- Toss it with some roasted veggies, like cauliflower, asparagus, or charred corn
- Mix it with hot white rice for a super easy side dish
- Top off a steaming bowl of chili (with some sour cream)!
- Stir some into homemade mac and cheese, or make the boxed kind and skip the powder packet
- Make some nachos! Add some leftover queso dip, black beans, sliced jalapeños, and a few dollops of sour cream and you have an entirely new appetizer.
- Stir it into hot grits – it’s SO good!
- Try freezing it, then cutting it into cubes. Use panko breadcrumbs as a breading and deep fry until golden brown. And if you made mac ‘n cheese from the leftovers, but now have some queso mac ‘n cheese left, do the same thing with that!
- Definitely try it in this Walking Taco Casserole!
How Long Will Smoked Queso Last?
If you make it with any type of meat, you’ll want to use it within five days. If it’s meatless and you used Velveeta, it will likely keep for up to two weeks. If it’s meatless and you used the cream cheese version with heavy cream, I’d use it up within the week.
I’d love to hear your favorite versions of this easy Smoked Queso Dip, so please let me know in the comments. Or tag me (@thewickednoodle) on Instagram, TikTok, Twitter or Facebook!
Smoked Queso Dip
This easy smoked queso dip is perfect to go alongside whatever you’ve already got smoking. It takes just minutes to throw together and is always the perfect appetizer!
Ingredients
- 2 lbs (1 block) Velveeta cheese (yellow, white, or a combination), cubed
- 1 lb cooked ground beef, Mexican chorizo, or breakfast sausage
- 2 10-oz cans Rotel tomatoes, undrained
- ½ small white onion, chopped
- 16 oz shredded cheese (recommended: monterey-jack or pepper-jack)
- Fresh minced jalapeños, pickled jalapeños, chopped fresh cilantro (optional)
- Tortilla chips, for serving
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 everything is melted and smooth, it’s ready! If not, leave it for another 15-30 minutes, stirring every 15 minutes.
- Serve immediately, but be careful because the pan will be hot. The dip can be transferred to a serving dish or a slow cooker to keep warm. (Tip: leave it on the smoker and use a smaller dish, refilling as needed so it’s always hot).
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 260Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 754mgCarbohydrates: 6gFiber: 0gSugar: 4gProtein: 16g
This data was provided and calculated by Nutritionix.
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