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Smoked Queso Dip

A crowd-pleasing smoky and creamy cheese dip perfect for gatherings and game days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb Velveeta cheese cubed
  • 1 cup shredded sharp cheddar cheese
  • 1 can 10 oz diced tomatoes with green chilies, undrained
  • 1 can 4 oz sliced jalapeños, drained (adjust to taste)
  • 1/2 lb chorizo cooked and crumbled (optional)
  • 1 tablespoon taco seasoning
  • 1/2 cup milk or heavy cream for desired consistency

Equipment

  • Smoker or grill
  • Cast iron skillet or disposable aluminum pan
  • Heat-resistant spatula
  • Meat thermometer (optional)

Method
 

  1. Preheat the smoker to 225°F (107°C).
  2. Cube the Velveeta cheese and combine with shredded cheddar cheese in a cast iron skillet.
  3. Stir in diced tomatoes with green chilies and sliced jalapeños into the cheese mixture.
  4. Add cooked and crumbled chorizo and sprinkle taco seasoning over the mixture, stirring to combine.
  5. Gradually pour in milk or heavy cream, stirring until the mixture reaches a silky consistency.
  6. Place the skillet on the smoker and smoke for 30 minutes, stirring every 10 minutes, until cheese is melted and bubbly.
  7. Check that the dip reaches 165°F (74°C) with a meat thermometer to ensure it is heated through.
  8. Remove from the smoker and serve immediately with tortilla chips.

Notes

For extra smoky flavor, add wood chips to the smoker during cooking. Store leftovers in an airtight container for up to 3 days.