Smoked Queso Dip
Ingredients:
1 lb Velveeta cheese, cubed
8 oz cream cheese, cubed
1 can (10 oz) diced tomatoes with green chilies, undrained
1/2 cup milk (or more for desired consistency)
1/2 cup sour cream
1 small onion, finely chopped
1-2 jalapeños, seeds removed and finely chopped (optional for heat)
1/2 lb cooked sausage or chorizo (optional, for added protein)
1/2 cup shredded cheddar cheese (optional for extra cheesiness)
1 tablespoon smoked paprika
1 teaspoon garlic powder
Salt and pepper, to taste
Tortilla chips, for dipping
Directions:
Prepare the Smoker: Preheat your smoker to 225°F (107°C). If you’re using wood chips, opt for a mild wood like applewood or hickory for the best flavor.
Combine Ingredients: In a large cast-iron skillet or a disposable aluminum pan, combine the Velveeta, cream cheese, diced tomatoes with green chilies (including the liquid), sour cream, onion, jalapeños (if using), and any optional ingredients like cooked sausage or shredded cheddar cheese. Stir everything together.
Add Seasonings: Stir in the smoked paprika, garlic powder, and a pinch of salt and pepper to taste. Mix everything until the cheese is mostly melted.
Smoke the Dip: Place the skillet or pan in the smoker and cook for about 45 minutes to 1 hour, stirring occasionally. Keep the lid of the smoker closed to maintain the smoke flavor. The dip is ready when it’s creamy, smooth, and fully melted.
Serve: Once done, remove from the smoker and serve immediately with tortilla chips or your favorite dippers. You can garnish with extra jalapeños, cilantro, or green onions for added freshness.
Prep Time: 10 minutes | Cook Time: 45 minutes to 1 hour
Kcal: Approximately 300-400 per serving (depending on ingredients and portions) | Servings: 6-8