Smoked Queso Dip (Print Version)
# Ingredients:
→ Main Ingredients
01 -
32 oz Velveeta Cheese, cubed
02 -
8 oz Pepper Jack or Cheddar Cheese
03 -
1 lb Sausage, Chorizo or Ground Beef, cooked and chopped
04 -
2 (10 oz) cans Rotel, any flavor
05 -
1/2 cup diced white onion
06 -
2 jalapeños, finely diced
07 -
1 tbsp minced garlic
→ Optional Ingredients
08 -
Evaporated milk (for a thinner consistency)
# Instructions:
01 -
Pre-heat the smoker or grill to 250°F (medium-low). Add wood right before cooking.
02 -
Add all the ingredients to a cast iron skillet or disposable aluminum foil pan (size 9 x 13). Set aside.
03 -
Place the skillet on the top rack of the grill and close the lid (do not put it directly on the grill grates). Check it after 15 minutes to stir. If it's too hot, turn off one of the burners. If the cheese hasn't started to melt, increase the heat slightly. Stir every 15 minutes until the cheese is fully melted. Final cook time: 45-60 minutes.
04 -
Place the skillet on the indirect side of the smoker and close the lid. Check it after 15 minutes and stir to combine. Stir every 15-20 minutes, cooking for a minimum of one hour up to two hours.
05 -
After cooking, add 1/2 cup of evaporated milk to thin out the consistency if desired. Add more until your desired consistency is achieved.
06 -
Immediately transfer to a slow cooker, set to warm, to maintain the best consistency for serving.
# Notes:
01 -
This creamy smoked queso dip appetizer recipe is perfect for game day, camping or any party.
02 -
The meat must be browned and chopped before adding it with the other ingredients. If not, too much grease will be added to the mix.
03 -
Feel free to replace the Rotel with 3-4 fresh diced tomatoes.
04 -
Omit the jalapeños if spicy isn't your thing. No replacement is needed.
05 -
This queso dip recipe is on the thicker side. If you like thinner smoked queso dip, add evaporated milk. Start with 1/2 cup and work your way up until your desired consistency is reached.