Description

This Smoked Queso Dip recipe delivers a rich, smoky flavor combined with creamy cheeses and spicy peppers, perfect for elevating your appetizer game. Featuring ground beef, Velveeta, cream cheese, and a variety of peppers, it’s slowly smoked to perfection in a cast iron skillet, creating a delicious dip that’s ideal for gatherings and game days.

Ingredients

Scale

Meat and Seasoning

1 pound Ground Beef (Can substitute with ground sausage)
1 tablespoon Taco Seasoning (Adjust spice level as desired)

Cheeses

16 ounces Velveeta Cheese (Can use a block of cheddar cheese)
8 ounces Cream Cheese (Substitute with Neufchâtel for lighter option)
2 cups Mexican Shredded Cheese (Monterey Jack is a substitute)

Peppers and Vegetables

1 can Chipotle Peppers in Adobo Sauce (Adjust quantity for less heat)
2 pieces Jalapenos (Remove seeds to lessen spiciness)
1 cup Banana Peppers (Sweet bell peppers can be used as substitute)
1 medium Red Onion (Shallots can be used as substitute)
1 can Diced Tomatoes with Green Chilies (Fresh tomatoes work as an alternative)

Other Ingredients

1 cup Heavy Whipping Cream (Whole or evaporated milk can be used)
1 cup Fresh Chopped Cilantro (Optional: replace with green onions if preferred)
Olive oil (for browning beef)

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Instructions

Preheat Smoker: Begin by preheating your smoker to 400°F and placing a cast iron skillet inside to heat up.
Brown Beef: Add olive oil to the hot skillet and brown the ground beef with taco seasoning, stirring frequently to ensure even cooking. Continue for about 15 minutes until the beef is fully cooked.
Reduce Smoker Temperature: Lower the smoker temperature to 375°F to prepare for smoking the dip mixture.
Prepare Ingredients: While the beef cooks, chop and prep all other ingredients including peppers, onion, cheeses, and tomatoes.
Assemble Dip: In a disposable tin foil dish, combine the browned beef, Velveeta, cream cheese, Mexican shredded cheese, chipotle peppers, jalapenos, banana peppers, red onion, and diced tomatoes with green chilies. Stir together to mix evenly.
Initial Smoking: Place the foil dish with the combined mixture into the smoker and smoke for 20 minutes at 375°F to infuse smoky flavor and melt the cheeses.
Add Cream and Cilantro: After 20 minutes, remove the dish carefully and stir in the heavy whipping cream and fresh chopped cilantro evenly into the mixture.
Final Smoking: Return the dish to the smoker for an additional 25 minutes to finish melting and blending the flavors together.
Serve: Serve the queso dip warm with tortilla chips, garnished with pico de gallo and extra cilantro if desired for a fresh finish.

Notes

To reduce spiciness, remove seeds from jalapenos before adding.
Velveeta can be substituted with a block of cheddar cheese for a sharper taste.
Neufchâtel cheese is a lower-fat alternative to cream cheese.
Whole milk or evaporated milk can be used instead of heavy cream for a lighter dip.
Adjust the amount of chipotle peppers to control heat intensity.
Fresh tomatoes can replace canned diced tomatoes with green chilies for a fresher flavor.
Pico de gallo and extra cilantro make excellent fresh garnishes to complement the smoky dip.