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Smoked queso dip is the smoked appetizer we all need in our lives! This delicious cheese dip is loaded with cream cheese, spicy tomatoes, and flavor.
Kevy and I are blessed with a group of friends we consider family.
In the summer months, we spend weekends together at the lake laughing, playing games, and enjoying the good company around the campfire. Oh, and eating way too much.
One night, while laughing under the stars, I whipped up a batch of this smoked queso and was met with a chorus of "OMG"s!
This smoked queso dip recipe is dedicated to OMG.
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Tips + tricks
No. 1 --> Just say no Velveeta! This recipe is made without Velveeta. Instead of Velveeta, this recipe owes its creaminess to cream cheese!
No. 2 --> Don't use pre-shredded cheese, it is coated with starches and anti-caking agents to prevent the shredded cheese from clumping together in the bag, but it also affects the sauce quality. Grab the box grater!
No. 3 --> I use my little shallow half-size chafing pan for this recipe. Not only is this stainless steel dish incredibly easy to clean, it's also the perfect size!
Key ingredients
Cheese: This recipe owes it's deliciousness to cheese. Tons of cheese. Cream cheese, shredded cheese, mixed cheese if you want.
Veggies: While loaded with cheese, this recipe also has a bunch of delicious veggies in it. This is why we cook the queso for so long, the veggies need to soften. It's got bell pepper, onion, and a can of spicy Rotel tomatoes.
Meat: Can't beat smoked meat! I used leftover smoked brisket, but see the substitutions and variations section for more ideas.
How to make smoked queso dip
- Preheat your smoker to 225f.
- Meanwhile, dice the onion and bell pepper. Coarsely chop the cream cheese and shred the cheddar.
- Combine all the ingredients into a smoker-safe baking dish, a tin foil pan works great.
- Smoke the queso dip for 1 hour at 225f, then stir well. Not all the ingredients will be melted yet, and that's ok, just give it a good stir.
- Increase the temperature of the smoker to 350f for another hour, stirring every 20 minutes or so.
- Remove from smoker, transfer to a serving dish, if desired, and serve with tortilla chips.
More smoked snacks to love
Make ahead information
Smoked queso can be made ahead quite easily! Simply prepare all the ingredients and toss the veggies and cheese into separate airtight containers up to 2 days ahead. Assemble just before cooking.
Batch + storage information
Batch:
This smoked queso dip recipe yields about 4 cups of glorious dip. I find this to be the perfect amount for 8-10 people!
Storage:
Leftover smoked queso can be kept in the fridge for up to 3 days in an airtight container. If you've got too much queso to eat as dip in a couple days, turn it into mac and cheese, or use it to top tacos.
Leftover queso can be frozen, but the texture can change a bit. To mitigate that, thaw it slowly at room temperature, and reheat it slowly in the oven at low temperatures.
Substitutions + variations
There are a few different ways to customize this recipe to suit your tastes.
- sub the original Rotel tomatoes for regular diced tomatoes if you prefer a less spicy queso
- swap the leftover smoked brisket for leftover smoked pulled pork or leftover smoked turkey or even shredded oven roasted chicken!
- use taco spiced ground beef or spiced Italian sausage
- add sliced jalapenos or frozen sliced jalapenos to increase the heat!
- change up the cheddar for gouda, monterey jack or a mix of all of them
Recommended tools
Smoker: Kevy and I purchased a TRAEGER TIMBERLINE 1300 in June 2019. Our life has changed! It's such a great machine - we've run thousands of pounds of pellets through our Traeger grill and would buy it again and again! Check out all the great SMOKED RECIPES we've developed.
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📖 Printable Recipe
Smoked Queso Dip
A deliciously smoked queso dip that's loaded with cream cheese, spicy tomatoes, and flavor.
Ingredients
- 8 oz cream cheese
- 2 cups shredded cheese
- 1 can rotel tomatoes
- 1 yellow onion, diced
- 1 bell pepper, diced
- 2 cups shredded brisket point
- 1/2 cup heavy cream
Instructions
- Preheat smoker to 225f.
- Meanwhile, combine all ingredients in a smoker-safe baking dish.
- Smoke the queso dip at 225f for 1 hour, stir well to combine.
- Increase the temperature to 350f and smoke for 1 hour. Stirring every 20 minutes.
- Remove from the smoker, give it another good stir and serve with tortilla chips.
Notes
make ahead information
Smoked queso can be made ahead quite easily! Simply prepare all the ingredients and toss the veggies and cheese into separate airtight containers up to 2 days ahead. Assemble just before cooking.
Batch:
This smoked queso dip recipe yields about 4 cups of glorious dip. I find this to be the perfect amount for 8-10 people!
Storage
Leftover smoked queso can be kept in the fridge for up to 3 days in an airtight container. If you've got too much queso to eat as dip in a couple days, turn it into mac and cheese, or use it to top tacos.
Leftover queso can be frozen, but the texture can change a bit. To mitigate that, thaw it slowly at room temperature, and reheat it slowly in the oven at low temperatures.
Recommended Products
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 356Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 107mgSodium: 409mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 20g
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