Description
When creamy cheese meets a kiss of wood smoke, magic happens. This smoked queso dip blends melted cheeses, spicy chorizo, and tangy tomatoes for a backyard appetizer that disappears faster than you can say pass the chips.
Ingredients
Scale
- 1 lb Velveeta cheese, cubed
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 lb Mexican chorizo, browned
- 2 cans (10 oz each) Rotel diced tomatoes with green chilies
- 8 oz cream cheese, cubed
- ½ cup milk or heavy cream (as needed)
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- Optional: diced jalapeños, black beans, roasted corn, or cooked bacon bits
Instructions
- Preheat your smoker to 225–250°F using hickory or applewood.
- In a skillet, brown the chorizo over medium heat until fully cooked. Drain the fat.
- In a disposable aluminum pan, layer Velveeta, shredded cheese, cream cheese, chorizo, Rotel, and seasonings. Add a splash of milk.
- Place the pan on the smoker, uncovered, for 45 minutes. Stir gently, mixing melted edges into the center.
- Continue smoking for another 45 minutes to 1 hour, stirring once or twice, until fully melted and smooth.
- Adjust consistency with more milk if needed. Remove from smoker and let rest for 5–10 minutes before serving.
Notes
- For extra heat, use spicy chorizo or add diced jalapeños.
- Keep the smoker lid closed as much as possible for strong, even smoke flavor.
- Serve in a cast-iron skillet to retain heat and rustic charm.
- To keep warm during serving, transfer to a slow cooker on the “warm” setting.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Appetizer / Dip
- Method: Smoked
- Cuisine: American Tex-Mex
Nutrition
- Serving Size: 10–12
- Calories: 280
- Sugar: 2g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 65mg