Smoked Queso Dip
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.
Servings: 12 servings
Calories: 386kcal
Ingredients
- 1 pound ground beef
- 1 large onion diced
- 4 garlic cloves minced or shredded
- 4 tablespoons taco seasoning
- 2 jalapeno peppers seeded, diced, and chopped fine
- 2 blocks Velveeta cheese cubed, 32 oz total
- 8 ounces Pepper jack cheese cubed
- 4 cups salsa 32 oz total
- cilantro optional
Instructions
- Preheat: Preheat your smoker to 225 degrees F.
- Prepare Meat: 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.
- Assemble: Cut the Velveeta cheese and Pepper Jack 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.
- Smoke: 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.
- Serve: Top with chopped cilantro and serve with your favorite tortilla chips.
Video
Notes
- 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.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Calories: 386kcal | Carbohydrates: 15.1g | Protein: 26.3g | Fat: 18.3g | Saturated Fat: 11.3g | Cholesterol: 99mg | Sodium: 1204mg | Potassium: 443mg | Fiber: 2.3g | Sugar: 9.9g | Calcium: 563mg | Iron: 9mg
