This Smoked Queso Recipe is a winner: luxuriously smooth, loaded with beef, tomatoes, garlic, onions, salsa, and spices, and – of course – smoked to perfection! This dip is quick and easy to make and it’s sure to be a crowd pleaser at your next party!
Smoked Queso Recipe
Today I’m sharing with you this delicious Smoked Queso Recipe!
It’s creamy, cheesy and rich and it features jalapenos, tomatoes, and beef!
It’s truly the perfect appetizer dip for summer nights, pool parties, bbqs, game nights, or special occasions in general. A bowl of smoked queso dip on Christmas morning? Yes plz!
All you need is a good smoker and a 9×13″ aluminum pan!
Let’s get started!
Ingredients
Full measurements included in the recipe card below 🙂 .
- Butter. I recommend using unsalted butter. You’ll need this for cooking the meat. You can also use olive oil or another vegetable oil like sunflower, canola, etc. Any will work. I like butter as it gives the meat a richer flavor.
- Ground beef. You can also use ground turkey, it’s just as good! You’ll have to cook and season the beef separately so feel free to do it one day ahead of time if you want to speed up the process.
- Taco seasoning. You can also make your own by combining 1/2 tbsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp dried oregano, 1/4 tsp red pepper flakes, 1/4 tsp salt, 1/4 tsp pepper.
- Velveeta. The secret ingredient to most queso recipes!
- Pepper Jack cheese. For extra flavor and cheesiness!
- Shredded Mexican cheese blend. Same as above, you want a good combo of cheese!
- Cream cheese. Any cream cheese will work so use your favorite.
- Salsa. You can use store-bought or homemade salsa.
- Sweet onion. Stick to sweet onions for a sweeter, more subtle flavor!
- Tomatoes. Any ripe tomato will work.
- Garlic. Use fresh garlic for best flavor.
How to make Smoked Queso Dip
Step-by-step instructions included in the recipe card below 🙂 .
- Preheat the smoker. I love this smoker. It’s electric and it comes with 3 smoking racks which means you can smoke a lot of food in there (peep my buttery smoked green bean recipe)! It’s not bulky or ugly, it actually looks really sleek, and it’s very easy to use too, even if you’re new to smoking! Bonus point: it’s crazy inexpensive.
- Cook the beef or turkey. Add butter to a skillet over medium heat, once it’s hot and sizzling, add the beef or turkey, season with salt, and taco seasoning, and cook until browned or fully cooked through. Drain fat if necessary.
- Combine the ingredients. Add the ground beef, Velveeta, Pepper Jack, shredded cheese, cream cheese, salsa, onion, tomatoes, garlic, and cilantro to a 9×13″ aluminum pan.
- Smoke. Place the pan in the smoker and smoke until the cheese has melted completely. Stir 2-3 times throughout smoking time. Serve immediately topped with chopped tomatoes and jalapenos if desired.
How to store Queso Dip
You can store your queso dip in an air-tight container or covered in the refrigerator for up to 2-3 days. Reheat in the microwave until the dip reaches 165 F or until smoking hot and serve!
Do not freeze as it doesn’t freeze well.
How to reheat Queso Dip
Reheat your queso dip in the microwave or on the stovetop with a splash of milk until fully heated through (165 F).
HAPPY BAKING!! I hope you’ll love this Smoked Queso Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More appetizer recipes you’ll love…
Smoked Queso Dip
Ingredients
- 1 tbsp unsalted butter or any oil
- 1 lb (450 g) ground beef or turkey
- 1 tbsp taco seasoning *see notes for homemade taco seasoning recipe
- Salt to taste
- 32 oz (900 g) Velveeta cheese cubed
- 8 oz (225 g) Pepper Jack cheese cubed
- 8 oz (225 g) shredded Mexican cheese blend
- 4 oz (115 g) cream cheese
- 1 cup (260 g) salsa
- 1/2 medium sweet onion diced
- 2 medium tomatoes chopped
Instructions
- Preheat the smoker to 230 F.
- Cook the meat. Add the butter to a skillet over medium heat, once the butter has melted and it's hot and sizzling, add the ground meat. Season with salt and taco seasoning, mix, and cook until browned or fully cooked through. Drain fat if necessary (not necessary if using turkey).
- Combine the ingredients. Add the ground beef, Velveeta, Pepper Jack, shredded cheese, cream cheese, salsa, onion, tomatoes, and garlic to a 9x13" aluminum pan.
- Smoke. Place the pan in the smoker and smoke for 1 and 1/2 hours - 2 hours or until the cheese has melted completely. Stir 2-3 times throughout smoking time. Serve immediately topped with chopped tomatoes and jalapenos if desired.
Notes
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
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