If you love cheesy dips (who doesn’t?), this Smoked Queso Recipe is about to become your new favorite go-to. Imagine your usual queso dip with a smoky twist that takes it to a new level. It’s warm, cheesy, and perfect for a crowd. Whether you’re hosting a backyard BBQ, tailgating with friends, or need a snack for Netflix night, this dip will be the show’s star.
I’m telling you, the smoke flavor brings something unique. It’s like that little extra spice that makes the dish unforgettable. Plus, it’s super easy to make—no need to be a grilling pro. Let’s dive right in, shall we?
If you’re craving a dip that’s creamy, smoky, and irresistible, this smoked queso recipe is exactly what you need. Whether you’re hosting a party or just need a quick snack, this dip will be a hit.
Why Smoked Queso Is a Game-Changer
Now, you’re probably thinking, “Why smoke it? Isn’t queso fine the way it is?” Trust me, I used to be skeptical too. But once I tried smoked queso, there was no going back. The deep, smoky flavor infusing the cheese and spices is just magic. It’s like your typical queso but with a BBQ flair, making it perfect for pairing with tortilla chips, veggies, or even some grilled meats.
You can’t beat the combination of smooth, melted cheese and smoky undertones. If you love traditional queso, then you’ll absolutely love this version. If you’ve never tried it, well, now’s the time. Let’s get to the recipe, shall we?
What You’ll Need for This Smoked Queso Recipe
I’m not going to lie—this recipe is straightforward to make. You only need simple ingredients, a smoker (or Grill), and 30 minutes. Here’s what you’ll need:
Ingredients:
- 1 block (8 oz) cream cheese, softened
- 1 lb Velveeta cheese, cubed
- 1 cup shredded cheddar cheese
- 1/2 cup milk (more if needed)
- 1 small onion, finely chopped
- 1 jalapeño, chopped (seeds removed for less heat)
- 1 can dice tomatoes with green chilies (like Rotel)
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika (this adds to the smokiness)
- A pinch of salt and pepper
- Cilantro (optional, for garnish)
For the perfect smoked queso recipe, you’ll need high-quality cheese, smoky seasonings, and a few simple ingredients to bring it all together.
Equipment:
- Smoker or Grill (set up for indirect heat)
- Aluminum foil pan (for the dip)
- Wood chips (I recommend hickory or applewood for a mild, smoky flavor)
You can mix and match ingredients based on what you’ve got at home. This recipe is pretty flexible, so don’t stress too much if you don’t have every ingredient. Depending on who’s eating it, I’ve made it with and without jalapeños.
How to Make Smoked Queso
Start by preparing your ingredients for the smoked queso recipe. As the queso cooks, the smoky flavors will begin to infuse, making it extra delicious
Step 1: Prep Your Smoker
First, fire up your smoker or Grill. Please set it to 225°F for a nice, low and slow cook. If using a gas grill, ensure you’re cooking with indirect heat (turn on only one side of the Grill).
While the smoker is heating up, soak your wood chips in water for about 30 minutes. Once ready, toss them on the coals (or in your smoker’s wood tray) for that perfect smoky flavor.
Step 2: Mix Your Queso Ingredients
Grab a large mixing bowl and toss in your cream cheese, Velveeta, and shredded cheddar. Add the chopped onion, jalapeño, garlic powder, chili powder, cumin, and smoked paprika. Don’t forget to throw in that can of diced tomatoes (with the juices) and a little milk to get the right dip consistency.
Mix everything together until it’s nice and smooth. You should have a creamy base with all those tasty flavors blending together.
Step 3: Transfer to the Aluminum Foil Pan
Now, take the queso mixture and transfer it to an aluminum foil pan. You could also use a cast iron skillet if you have one that’s smoker-friendly.
Step 4: Smoke It Out
Place the pan in the smoker (or Grill) and close the lid. Let it smoke for 20-30 minutes, stirring every 10 minutes. This will allow the smoke flavor to infuse into the dip while maintaining that perfect melty cheese consistency.
Once the cheese is melted and everything is bubbling, you’re done. But you can always let it go longer if you want a deeper smoke flavor.
Step 5: Garnish and Serve
Take your smoked queso out of the smoker and taste it. Add salt and pepper to taste if needed. Garnish with fresh cilantro for a pop of color and freshness.
Serve it up with tortilla chips, fresh veggies, or whatever you’re in the mood for. Trust me, people will keep coming back for more.
Tips for Perfect Smoked Queso Every Time
- Adjust the Heat: Are you not a fan of spicy food? Skip the jalapeños or add a little. Want more kick? Throw in some chili flakes or a hotter pepper.
- Cheese Options: If you’re not a Velveeta fan, substitute it with another melty cheese like Monterey Jack or Colby.
- Smokier Flavor: For even more smoke, throw in a few whole peppers or a few cloves of garlic while it’s smoking, then blend them into the queso later.
- Consistency: If your queso is too thick after smoking, stir in more milk until it’s nice and creamy again.
How to Store Leftover Smoked Queso
Okay, let’s be honest: sometimes, we make more queso than we can eat. But don’t worry, you can totally store the leftovers! Cover the dish and keep it in the fridge for 3-4 days. When you’re ready to eat it again, reheat it gently on the stove or in the microwave, adding a bit of milk to bring back that creamy consistency.
The Best Wood for Smoking Queso
When it comes to smoking cheese, choosing the right wood is crucial. While you can use many types of wood, certain flavors will pair better with your smoked queso. For a nice, mellow smokiness, applewood is a fantastic option. It adds a slightly sweet and mild flavor without overpowering the creamy cheese base. If you want a more potent, smoky flavor, go for hickory. It has a bold, robust flavor that really penetrates the cheese, giving your dip a more intense smoke profile. You can also experiment with pecan wood, which offers a rich, nutty undertone that pairs well with cheese. Keep the smoke light and consistent so it doesn’t overwhelm the queso.
The Secret to Super Creamy Smoked Queso
Getting your queso to be perfectly creamy and smooth is the ultimate goal. The key is to use a combination of cheeses that melt well. That’s why Velveeta is a must—it melts like a dream and gives the dip that silky, gooey texture everyone loves. But don’t skip out on cream cheese; it adds a nice thickness and richness to the dip you won’t get from Velveeta alone. And to balance it all out, the shredded cheddar adds flavor and sharpness, bringing the queso to life. If you’re looking for a dairy-free alternative, you can try vegan cheese options, though it might change the texture slightly. Add milk if the queso thickens too much for a creamy finish during smoking.
Add-Ins to Kick Your Smoked Queso Up a Notch
If you want to take your smoked queso to the next level, many add-ins make it even more exciting. For a savory kick, toss in bacon bits or chopped sausage. The crispy bacon adds crunch and smokiness that pairs perfectly with the creamy dip. You can even throw in some grilled shrimp or chicken if you feel extra fancy! Want it spicy? Add some diced green chilies or a few dashes of hot sauce to give your smoked queso a nice bite. The great thing about queso is that you can customize it based on your taste, so feel free to experiment.
For a comforting dinner, try Chicken Parmesan with Alfredo Sauce and Turkey Meatloaf. The crispy chicken with creamy Alfredo and the flavorful, hearty meatloaf make a perfect combo!
FAQs About Smoked Queso
Can I make this smoked queso ahead of time?
Definitely! You can prepare the queso, mix it up, and refrigerate it until you’re ready to smoke it. When you’re ready to cook, smoke it as usual.
Can I use a regular oven instead of a smoker?
Yes, you can use your oven if you don’t have a smoker. Preheat your oven to 350°F and bake it for 15-20 minutes until it’s bubbly and melted. It won’t have that smoky flavor, but it’ll still be delicious!
Can I make smoked queso without a grill?
If you don’t have a smoker or Grill, you can still achieve a smoky flavor by adding a bit of liquid smoke to the dip. About 1/2 teaspoon should do the trick!
What can I dip in smoked queso?
You can dip anything from tortilla chips to fresh veggies like celery, bell peppers, and carrots. Even grilled meats like chicken or sausage work perfectly with this dip.
How spicy is this smoked queso?
The jalapeños and chili powder add some heat, but it’s not overwhelming. If you’re worried about spice, skip the jalapeños or use a mild pepper.
Final Thoughts
This Smoked Queso recipe is a must-try for anyone who loves cheesy dips with a twist. The smoky flavor adds a new depth to your typical queso, making it the perfect addition to any party or BBQ. Whether you serve it with chips and veggies or pour it over grilled meats, this dip is guaranteed to be a crowd-pleaser. So fire up your smoker, gather your friends, and get ready to indulge in some delicious queso.
