Smoked Queso Dip Recipe
A creamy, cheesy dip infused with smoky flavors, perfect for parties or game nights. Easy to prepare and loaded with delicious ingredients like Velveeta, pepper jack, and poblano peppers.
Ingredients
- 1 lb Velveeta cheese cubed
- 1 cup pepper jack cheese shredded
- 8 oz cream cheese softened and cubed
- 2 Roma tomatoes diced
- 1 poblano pepper diced
- 1 small onion finely chopped
- 1/2 cup milk optional, for thinning
- 2 tbsp BBQ rub
- Tortilla chips or fresh veggies for serving
Instructions
- Preheat your smoker to 250°F (120°C).
- In a large cast-iron skillet, add Velveeta cheese, pepper jack cheese, and cream cheese.
- Layer in the diced Roma tomatoes, poblano pepper, and onion evenly over the cheese.
- Sprinkle BBQ rub over the top for added flavor.
- Place the skillet in the smoker and let it cook for 45 minutes, stirring occasionally to ensure the cheese melts evenly.
- If the dip becomes too thick, stir in milk until you reach your desired consistency.
- Remove the skillet from the smoker when the cheese is fully melted and the mixture is creamy.
- Serve warm with tortilla chips or fresh veggies on the side.
Notes
- You can substitute Velveeta cheese with a similar processed cheese if desired.
- For added heat, include diced jalapeños or a pinch of cayenne pepper.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave or on the stove.