Smoked Queso Dip

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Get ready to be crowned the Smoked Queso Dip Master with this delicious and easy to follow recipe. Serve with your favorite salsa and sour cream to create a mouth-watering snack.

The first time we decided to make this smoked queso was during football season. We prepared the ingredients in the morning and then started smoking everything right after lunch. It made the perfect appetizer to keep us full through the day (and by us I mean kids included!)

Because this dip is such a hearty snack, we usually end up having a light salad for dinner on days we make it. It is so easy to fill up on which makes it PERFECT for large gatherings or for those who like having leftovers!

HOW TO MAKE SMOKED QUESO DIP

This recipe really is straight forward. You can customize it by switching up the cheese you use and the meat seasoning. We suggest always using Velveeta in your recipe but everything else is up to you! One way we plan to customize this in the future is by substituting cream of jalapeno soup for the cream of mushroom soup.

When we browned and seasoned our meat we did 1 lb. at a time with a seasoning packet. If you are trying to be more time efficient, you can brown the 2 lbs. of meat together and mix the seasoning packets.

Also, you can stir the queso half way through cooking or wait until the end.

Let us know in the comments below how this recipe turns out for you! We’d love to hear the ways you are able to customize to perfectly fit what your family loves!

Print Recipe

5 from 1 vote

Smoked Queso Dip

This smoked queso dip delivers all of your favorite flavors smoked to perfection in one dish. Top with sour cream and serve with tortilla chips for a crowd pleasing appetizer.

Prep Time20 mins

Cook Time2 hrs

Total Time2 hrs 20 mins

Course: Appetizer, Snack

Cuisine: American

Servings: 8

Equipment

• Aluminum Pan
• Pit Boss Pellet Grill

Ingredients

• 2 lbs Ground Beef
• 1 packet Taco Seasoning
• 1 packet Chorizo Seasoning
• 16 oz Velveeta Cheese
• 16 oz Pepper Jack Cheese
• 8 oz Shredded Mexican Blend Cheese
• 2 cans Dice Tomatoes with Green Chilis
• 1 can Cream of Mushroom Soup

Instructions

• Set smoker to 225 degrees.
• Brown ground beef and season with Taco/Chorizo Seasoning. Add to aluminum pan.
• Dice cheese bricks into squares. Place in aluminum pan.
• Add all remaining ingredients to your aluminum pan.
• Place pan in smoker for 2 hours.
• Remove pan from smoker and stir. Serve immediately or place in a crockpot to keep warm.

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