Description

Smoked Queso Dip is a rich and smoky appetizer that combines melted cheeses, seasoned ground beef, and smoky chipotle peppers. Perfect for parties or game days, this dip is prepared using a smoker, which infuses it with a unique deep flavor that elevates a classic queso dip. Serve warm with tortilla chips and garnished with fresh pico de gallo and cilantro for an irresistible crowd-pleaser.

Ingredients

Scale

Meat and Seasoning

1 pound Ground Beef (can substitute with ground sausage)
1 tablespoon Taco Seasoning (adjust spice level as desired)
1 tablespoon Olive Oil (for browning beef)

Cheeses

16 ounces Velveeta Cheese (or block of cheddar cheese)
8 ounces Cream Cheese (substitute with Neufchâtel for lighter option)
2 cups Mexican Shredded Cheese (Monterey Jack as 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 (can use sweet bell peppers as substitute)
1 medium Red Onion (shallots as a substitute)
1 can Diced Tomatoes with Green Chilies (fresh tomatoes as alternative)

Other Ingredients

1 cup Heavy Whipping Cream (or whole/evaporated milk)
1 cup Fresh Chopped Cilantro (optional, can replace with green onions)

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Instructions

Preheat Smoker: Preheat your smoker to 400°F and place a cast iron skillet inside to warm up, which will be used for browning the ground beef.
Brown the Beef: Heat olive oil in the cast iron skillet inside the smoker, then add the ground beef and taco seasoning. Brown the meat thoroughly while stirring, cooking for about 15 minutes until nicely cooked and flavorful.
Reduce Smoker Temperature: Lower the smoker temperature to 375°F once the beef is browned to prepare for smoking the queso dip.
Prepare Ingredients: While the beef is cooking, gather and prep the remaining ingredients including chopping jalapenos, red onion, cilantro, and measuring out cheeses, peppers, and tomatoes.
Combine Ingredients: In a tin foil dish, combine the browned ground beef, Velveeta, cream cheese, Mexican shredded cheese, chipotle peppers, jalapenos, banana peppers, red onion, and diced tomatoes with green chilies. Mix well to distribute ingredients evenly.
Smoke the Mixture: Place the foil dish into the smoker and smoke the mixture for 20 minutes, allowing the flavors to meld and the cheeses to begin melting with a smoky infusion.
Finish with Cream and Cilantro: After 20 minutes, stir in the heavy whipping cream and freshly chopped cilantro. Return the dish to the smoker and continue smoking for an additional 25 minutes until the dip is creamy, hot, and fully melted.
Serve: Carefully remove from smoker and serve the queso dip warm. Accompany with tortilla chips and garnish with fresh pico de gallo and extra cilantro for a fresh finish.

Notes

Adjust the amount of chipotle peppers and jalapenos to control the heat level to your preference.
For a lighter version, substitute cream cheese with Neufchâtel and use evaporated milk instead of heavy cream.
You can replace ground beef with ground sausage or a plant-based meat alternative for variation.
If you don’t have a smoker, this dip can be prepared in an oven at 375°F, but smoking adds a unique flavor.
Removing seeds from jalapenos reduces the spiciness significantly without losing flavor.