Easy Smoked Queso Dip

This Easy Smoked Queso Dip is the ultimate party dip that is filled with so many delicious flavors cooked to perfection for a smokey taste! 

If you’ve never had smoked queso dip in your life you are truly missing out. This recipe has gone viral all over TikTok and is literally the best dip ever with a delicious smokey flavor that is so addicting you will not stop eating it. This would make a great dish for grilling season or even while camping as most items can be prepared and cut ahead of time. I would recommend using a disposable dish to cook it in as it makes an easy clean up.

There are so many different ways you can make this smokey queso dip such as using green chiles, different kinds of cheese, spicy chorizo, pork sausage, and more. After playing around with ingredients, the third time we nailed it. This is how we made ours and it turned out great. It will definitely be a crowd pleaser for sure. Enjoy!

Can you Cook Smoked Queso on the Grill?

If you don’t have a smoker, you can use your grill for this smoked queso recipe. To do so, add a smoke box with pecan wood chips to one side of the grill only and light the grill where on the side with the smoke box and preheat to 220 degrees F. Leave the other side off for indirect heat. Place queso dip on opposite side of smoke box on indirect heat. Close grill and cook for 1 1/2 – 2 hours at 220 degrees F stirring every half hour.

Smoked Queso Dip Ingredients

• Ground beef, cooked and seasoned
• Minced garlic
• Pepper jack cheese, cubed
• Mexican blend shredded cheese
• Velveeta, cubed
• Salsa
• Medium white onion, diced
• Cilantro
• Roma tomatoes, diced
• Cream cheese, cubed
• Taco seasoning (or make your own: see recipe)

Supplies Needed

• Pecan wood chips for smoker
• 9×13″ disposable aluminum pan
• Smoker or Grill

Queso Dip Recipe Variations

When it comes to queso dip there are many variations you can use in the recipe. While this recipe calls for ground beef you can replace that with breakfast sausage or chorizo if you want it spicy. For the cheese, Velveeta is the best melting cheese but you can replace it with Gouda cheese as that is a good melting cheese also. Or have a mix of Velveeta and Gouda cheese. 

How to Make Smoked Queso Dip

Fire up the smoker with pecan wood chips and get temperature to 230 degrees F.

In a non-stick skillet, brown ground beef over medium heat until fully cooked. Drain fat and sprinkle half a packet of taco seasoning (or make your own) on top. Do not add water. Mix taco seasoning into browned ground beef and set aside to cool a bit. Cut, dice and cubed cheese, onions, cream cheese and tomatoes.

Add all of the ingredients to a disposable 9×13″ aluminum pan. Place in smoker uncovered and smoke for about 1 1/2 to 2 hours or until the cheese is fully melted and smooth stirring 2-3 times through cooking. Do not overcook or the cheese may get lumpy.

Serve immediately with tortilla chips, low carb air fryer chips, or pork rinds.

Store remaining leftovers in a airtight container in fridge for a few days. When ready to eat, heat in a microwave safe bowl and enjoy!

Note: If you don’t have a smoker, you can also use a grill and put on indirect heat trying to maintain 230 degrees F for about 1 1/2 to 2 hours.

More Delicious Dip Recipes

• Low Carb Spicy Sausage Pizza Dip
• Low Carb Hot & Spicy Swiss Cheese Dip
• Roasted Red Pepper Dip

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Smoked Queso Dip

Yield: Serves 12

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

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Ingredients

• 1 lb ground beef, cooked and seasoned
• 1 tbsp minced garlic
• 8 oz pepper jack cheese, cubed
• 8 oz mexican blend shredded cheese
• 32 oz velveeta, cubed
• 1 cup salsa
• 1/2 medium white onion, diced
• 1 tbsp cilantro
• 2 roma tomatoes, diced
• 4 oz cream cheese, cubed
• 1/2 packet taco seasoning (or make your own: see recipe)

Supplies Needed

• Pecan wood chips for smoker
• 9x13" disposable aluminum pan
• Smoker

Instructions

1. Fire up the smoker with pecan wood chips and get temperature to 230 degrees F.
2. In a non-stick skillet, brown ground beef over medium heat until fully cooked. Drain fat and sprinkle half a packet of taco seasoning (or make your own) on top. Do not add water. Mix taco seasoning into browned ground beef and set aside to cool a bit. Cut, dice and cubed cheese, onions, cream cheese and tomatoes.
3. Add all of the ingredients to a disposable 9x13" aluminum pan. Place in smoker and smoke for about 1 1/2 to 2 hours or until the cheese is fully melted and smooth stirring 2-3 times through cooking.
4. Serve immediately with tortilla chips, low carb air fryer chips, or pork rinds.
5. Store remaining leftovers in a airtight container in fridge for a few days. When ready to eat, heat in a microwave safe bowl and enjoy!

Notes

If you don't have a smoker, you can also use a grill and put on indirect heat trying to maintain 230 degrees F for about 1 1/2 to 2 hours.