Easy Smoked Queso Dip Recipe

This Smoked Queso Dip is the ultimate smoky cheese dip! Made with ground beef, lots of cheese, and salsa, it's perfect for tortilla chips and crackers or as a sauce on tacos or pasta.

This smoked queso is one of the first things I made on my pellet grill. It takes only a few minutes to prepare, the smoker does all the work, and everyone will love it!

This cheesy queso is delicious on Copycat Taco Bell Crunchwrap or on cooked pasta.

For another crowd-pleasing dip that is ready in less than 45 minutes, make my Buffalo Chicken Dip Without Cream Cheese!

Smoked Queso Dip Recipe

EASY: This smoked queso recipe is easy to make and doesn't take much time at all! It only requires about 10 minutes of prep time, and the smoker does the rest of the work!

CUSTOMIZE: By making this smoked cheese dip yourself, you can customize the taste and spice level to suit your preferences.

ULTIMATE PARTY DIP: Whether you are hosting a backyard barbecue, tailgate party, or holiday gathering, this is one appetizer that will have your friends and family begging for more.

Smoked Queso Ingredients

To make this homemade smoked queso recipe, you will need:

• Ground beef
• Onion
• Garlic cloves
• Jalapeno peppers
• Salsa
• Velveeta cheese
• Pepper jack cheese
• Taco seasoning
• Cilantro, optional

See the printable recipe card below for quantities and a full list of ingredients.

How To Make Smoked Queso Dip

• Preheat your smoker to 225 degrees F.
• Brown ground beef in a frying pan or cast-iron skillet with onion and garlic over medium heat. Drain any fat.
• Add dry taco seasoning and stir all ingredients to combine. Add jalapeño pepper to the skillet and mix again. Remove from heat.

• Cut the cheese into 1-inch cubes and place in a disposable aluminum pan, roaster, or large cast-iron skillet.
• Add the taco meat and salsa and give it a good stir to combine.
• Place the aluminum pan filled with the meat mixture onto the preheated grill.
• Close the lid and smoke the queso for 90 minutes up to 2 hours. Stir the dip every 30 minutes until the cheese is melted and the dip is hot and bubbly.
• If you like, top with chopped cilantro and serve with your favorite tortilla chips.

Oven Method

If you do not have a smoker, you can easily make this queso in the oven. Follow all of the instructions as above, except bake it in a 325 degree F oven until melted.

Substitutions

• Ground beef. Substitute with chorizo, ground pork sausage, breakfast sausage, ground venison, or ground turkey.
• Onion. I used a yellow onion, but any onion will work.
• Garlic. I used whole garlic cloves, but you can substitute 1 teaspoon of garlic powder.
• Jalapeño peppers. Use green chiles instead.
• Salsa. I used my Homemade Fresh Salsa recipe, but you could substitute your favorite salsa, or add canned diced tomatoes and chopped green chilis (Rotel tomatoes are a great substitution).
• Velveeta cheese. I used Velveeta cheese, but you can substitute sharp cheddar cheese. Add a splash of milk or sour cream to help thin it out if needed.
• Pepper jack cheese. I used jalapeño pepper jack cheese for a bit of an extra kick, but you could also substitute with Monterey Jack, Colby Jack, or Gouda cheese. I cubed it, but you could also use shredded cheese.

Variations

• Spicy - add more jalapeño peppers or add cayenne pepper, red pepper flakes, or chili powder.
• Less spicy - leave out the jalapeño peppers and use mild salsa or a chopped bell pepper.
• Deluxe - serve with sour cream on top.

Equipment

Smoker: I have made this recipe on my Pit Boss pellet grill, Traeger grill, and Masterbuilt electric smoker. Any grill will work, even a charcoal grill.

Pan: I used a 9 x 13-inch disposable foil pan for easier cleanup. Surprisingly though, it cleaned up well, and I can even use it again! You can also use a cast iron pan or casserole dish if you don't mind cleaning it afterward (but it will likely be stained).

Storage Tips + Reheating

Fridge: Leftover smoked queso can be stored in an airtight container for 3-4 days.

Freezer: Leftover smoked queso can be kept in the freezer in an airtight container or Ziploc bag for up to two months.

Reheating: Heat in a slow cooker or stove top over low heat stirring frequently. You can also heat it slowly in a microwave or air fryer. Add a little bit of evaporated milk to thin the sauce out if needed.

Top tips

• Don't skimp on time. Allow at least 90 minutes for the cooking process on the pellet grill so that the queso dip has a smoky flavor.
• Stir queso dip at least every 30 minutes so that all ingredients get mixed thoroughly.
• Transfer smoked queso dip to a slow cooker on the warm setting to keep the queso dip creamy.

FAQ's

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