Easy Smoked Queso Dip
A deliciously smoked queso dip that's loaded with cream cheese, spicy tomatoes, and flavor.
Ingredients
- 8 oz cream cheese
- 1 yellow onion
- 1 bell pepper
- 2 cups shredded cheese
- 1 can Rotel tomatoes
- 2 cups cooked shredded brisket point taco spiced beef, spicy sausage etc
- 1/2 cup heavy cream
Instructions
- Preheat smoker to 225f.
- Meanwhile, coarsely chop one 8 oz block of cream cheese, dice 1 yellow onion and 1 bell pepper, and shred 2 cups of cheese. Add those ingredients, along with 1 can of Rotel diced tomatoes, 2 cups of shredded brisket point (or desired meat) and 1/2 cup heavy cream to 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, celery sticks, carrot sticks, crackers, or sourdough bread spears.
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 Equipment + Ingredients
Nutrition
Serving: 1gCalories: 670kcalCarbohydrates: 10gProtein: 42gFat: 52gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 208mgSodium: 633mgPotassium: 640mgFiber: 1gSugar: 6gVitamin A: 2510IUVitamin C: 40mgCalcium: 372mgIron: 3mg
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