Smoked Queso Dip

Course Appetiser

Cuisine Mexican

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings people

Calories 415kcal

16 oz cheddar cheese, cut to 1" cubes
16 oz pepper jack cheese cut to 1" cubes
32 oz Velveeta cut to 1" cubes
8 oz cream cheese at room temperature
2 tbsp seasoning I used Hardcore Carnivore Chili Lime seasoning for this dip but any taco or Mexican seasoning you have on hand will work.
20 oz Rotel diced tomatoes
¾ cup whole milk or beer
sliced jalapeños for garnish
tortilla chips for serving

Preheat your smoker to 300°F.
Place the cubed cheese on the bottom of an oven-safe dish or aluminum pan and add the block of cream cheese right on top.
Sprinkle over the taco seasoning.
Add the Rotel tomatoes and the milk. You do not need to stir at this stage.
Place the dish on the smoker and smoke for one hour.
After one hour, stir until everything is well combined and let it smoke for another 30 minutes until it is bubbly and the top is golden.
Let cool slightly. Top with sliced jalapeños and serve with tortilla chips.

Meat- I have made this meat-free. You can add seasoned ground beef, breakfast sausage, chorizo, or even leftover brisket to this recipe. Be sure to fully cook the meat before adding it to the queso. Add it on top of the cheese layer.
Velveeta - If you’re not a Velveeta fan, use mild cheddar and add ½ cup of cream.
Beer instead of milk - some liquid helps the cheese melt and reach the right consistency for this dip. I used milk, but you can also use your favorite beer.