Description
This smoked queso dip is loaded with gooey cheese, bold flavors, and a smoky twist that makes it perfect for parties, game days, or any occasion. It’s irresistibly creamy and packed with spicy goodness!
Ingredients
Scale
- 1 lb Velveeta cheese, cubed
- 1 cup shredded pepper jack cheese
- 1/2 lb ground beef or pork sausage, cooked and crumbled
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1/4 cup diced jalapeños (optional)
- 1/2 cup milk or heavy cream (adjust for desired consistency)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Tortilla chips, for serving
Instructions
- Preheat Smoker: Preheat your smoker to 250°F (120°C). Use hickory, mesquite, or applewood for a flavorful smoke.
- Combine Ingredients: In a cast iron skillet or aluminum pan, add the Velveeta cheese, pepper jack cheese, cooked sausage, diced tomatoes, jalapeños (if using), milk, smoked paprika, and garlic powder. Stir to combine.
- Smoke the Dip: Place the skillet or pan in the smoker. Smoke for 45 minutes to 1 hour, stirring every 15 minutes, until the cheese is fully melted and the dip is creamy.
- Adjust Consistency: If the dip is too thick, add a splash of milk or cream and stir well.
- Serve: Serve the smoked queso dip warm with tortilla chips or your favorite dippers. Enjoy!
Notes
- For extra smokiness, add cooked, crumbled bacon or diced smoked sausage.
- Adjust the spice level by adding more or less jalapeños or using mild diced tomatoes.
- Keep the queso warm in a slow cooker if serving over an extended period.
- Prep Time: 10 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 230 kcal
- Fat: 18g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g