Smoked Queso Dip Recipe: Cheesy, Smoky Delight
A creamy, smoky, and slightly spicy dip made with a blend of cheeses, chorizo, and fresh ingredients. Perfect for parties and gatherings.
Equipment
- Cast iron skillet or disposable foil pan
- Wooden spoon
Ingredients
- 8 oz cheddar cheese shredded
- 8 oz pepper jack cheese shredded
- 8 oz Velveeta cheese cubed
- 8 oz cream cheese cubed
- ¼ cup heavy cream
- 4 oz can green chiles drained
- 10 oz can Rotel drained
- 2 jalapenos seeded and diced
- 12 oz cooked chorizo sausage finely chopped
- 1 tbsp chili powder
- 1 ½ tsp ground cumin
- 2 tbsp fresh cilantro chopped
Instructions
- Preheat your smoker to 225°F. If using a cast iron skillet or disposable foil pan, arrange the cheeses (cheddar, pepper jack, Velveeta, and cream cheese) in sections within the pan.
- Pour the heavy cream evenly over the cheeses.
- Sprinkle the green chiles, Rotel, diced jalapenos, cooked chorizo, chili powder, and cumin on top of the cheese mixture.
- Place the pan in the smoker and cook for 30 minutes or until the cheese melts and bubbles slightly. Stir with a wooden spoon halfway through to combine the ingredients.
- Let the dip smoke for an additional 10 minutes.
- Remove the pan from the smoker, stir in the chopped cilantro, and serve immediately with tortilla chips or your favorite dippers.
Notes
Substitute chorizo with cooked ground beef or any preferred sausage for a different flavor profile.
Omit jalapenos for a milder version.
Enhance the smoky flavor by using smoked cheddar or pepper jack cheeses.
Omit jalapenos for a milder version.
Enhance the smoky flavor by using smoked cheddar or pepper jack cheeses.