Smoked Queso Dip

I am officially naming this the “Summer of Smoking” because we are on a serious smoker kick. I’m slightly obsessed with how amazing these smoked food recipes are, so here is another! This Smoked Queso Dip is PACKED with flavor and so easy to make!

This smoked queso dip is a summer go-to at our house. We use any get-together as an excuse to make this for a crowd so we can have leftovers. The different types of cheese melted together with the slight smokey flavor from the smoker are next level! One of my favorite things about this recipe is how VERSATILE it is. You can add or swap out just about any of the ingredients if you prefer different toppings of maybe don’t like a certain flavor of cheese.

Smoked Queso Dip Add Ins

• Chopped onion
• Diced jalapenos
• Diced chilis
• Taco seasoning
• Chopped bell pepper
• Pinto or refried beans

If you don’t like chorizo, you can leave out the meat completely or a delicious alternative is ground beef cooked with taco seasoning (yum)! There’s really no way to ruin this recipe. The flavors all mesh together to a creamy, cheesy perfection.

Ingredients

• Velveeta
• Cream Cheese
• Shredded Italian Blend
• Pepper Jack Cheese
• Rotel
• Cilantro
• Minced Garlic
• Cooked Chorizo
• 1/2 cup Milk

How to Make Smoked Queso

1. Preheat the smoker to 230 degrees F.
2. Cut the velveeta, pepper jack, and cream cheese into cubes and add to an 8×8 aluminum pan
3. Drain Rotel
4. Add all remaining ingredients into the aluminum pan
5. Cook in the smoker for 1 1/2 – 2 hours.
6. Stir and enjoy with your favorite chips!