This smoked queso dip recipe is the ultimate crowd-pleaser, perfect for any gathering or game day event. The smoky flavor infused into the creamy, cheesy dip elevates it to a whole new level of deliciousness. The combination of Velveeta, cream cheese, and mozzarella, with the spicy kick from chorizo and Rotel tomatoes, creates a rich and flavorful dip that will have everyone coming back for more. Utilizing a smoker to prepare this dip not only adds a depth of flavor but also brings a unique twist that sets it apart from traditional queso dips.

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Ingredients and Preparation

To create this delectable smoked queso dip, you’ll need a handful of flavorful ingredients. Start with 20 ounces of Rotel diced tomatoes and green chiles for a zesty base. Add 2 pounds of Velveeta, cubed, for that classic, creamy texture. Incorporate a 12-ounce block of cream cheese for richness and 8 ounces of mozzarella cheese, which can be substituted with Monterey Jack if preferred. The key protein element is 1.5 pounds of ground chorizo, seasoned to perfection, although you can use other ground meats if desired. For an extra kick, include 4 ounces of canned green chiles or substitute with jalapeños for more spice. To achieve the right consistency, add 1/2 cup of milk. Finally, have plenty of tortilla chips on hand for dipping.

When selecting ingredients, choose high-quality cheeses and fresh chorizo for the best flavor. Feel free to experiment with different cheese varieties, such as Monterey Jack or pepper jack, to customize the dip to your taste. If you prefer a spicier dip, substitute canned green chiles with jalapeños.

Step-by-Step Cooking Instructions

Begin by preheating your smoker to 250°F. For optimal results, initially preheat it to 300°F and then reduce to 250°F once you’re ready to place the dish inside, as the temperature tends to drop when you open the lid.

Brown and fully cook the chorizo in a skillet over medium heat. Once cooked, set it aside. Cut the Velveeta and mozzarella cheese into 1-inch cubes to ensure they melt evenly.

In a 13×9 cast iron baking dish or a disposable aluminum pan, combine all the ingredients. This includes the cubed cheeses, cooked chorizo, Rotel tomatoes, green chiles, and milk. Mix them together to evenly distribute the components.

Place the dish on the smoker and cook for 1.5 hours. Stir the mixture every 30 minutes to ensure all the ingredients melt together and the dip achieves a smooth consistency.

Once the dip is hot and bubbly, remove it from the smoker and serve immediately with tortilla chips.

Recipe Tips & Frequently Asked Questions

How to achieve the perfect consistency: Stir the dip regularly while it cooks to prevent it from sticking to the dish and to ensure a smooth, creamy texture.
Adjusting the recipe for different spice levels: Add more jalapeños or a dash of hot sauce for extra heat. For a milder dip, reduce the amount of chorizo or use a milder cheese.
Alternative methods if a smoker isn’t available: This dip can also be made in an oven. Preheat your oven to 350°F and bake for 30-40 minutes, stirring occasionally.
Storage and reheating tips for leftovers: Store any leftover dip in an airtight container in the refrigerator. Reheat in a microwave or oven until warm.
Can I use different types of cheese?: Absolutely! Feel free to experiment with cheeses like Monterey Jack, pepper jack, or cheddar.
What if I don’t have a smoker?: An oven can be used as an alternative, providing a similar result without the smoky flavor.
How do I make the dip spicier or milder?: Adjust the amount of chorizo and green chiles to control the heat level. Jalapeños can be added for extra spice.
Can I prepare this dip ahead of time?: Yes, you can prepare the dip and store it in the refrigerator. Reheat it in the smoker or oven before serving.

What to Serve with This Recipe

This smoked queso dip pairs perfectly with a variety of dippable items. Tortilla chips are a classic choice, but consider adding fresh veggies like celery, carrot sticks, or bell pepper slices for a crunchy alternative. Crusty bread or pretzels also make excellent companions to this rich and savory dip.

For beverages, opt for something that complements the smokiness and spiciness of the dip. A cold beer, crisp white wine, or a refreshing margarita can enhance the overall experience.

Additional Serving Suggestions

Leftover queso dip can be repurposed in many creative ways. Use it as a topping for nachos or baked potatoes for a cheesy upgrade. It also makes a great filling for tacos or burritos, adding a flavorful twist to your favorite Mexican dishes.

Consider drizzling the dip over roasted vegetables or using it as a sauce for pasta. The possibilities are endless, and each option brings a new dimension to this versatile dip.

This smoked queso dip recipe is sure to become a favorite at your gatherings, offering a unique and flavorful twist on a classic appetizer. With a few simple ingredients and a smoker, you can create a delicious and memorable dish that will impress your guests. So fire up your smoker, gather your ingredients, and enjoy the rich, smoky goodness of this ultimate queso dip. Share your variations and experiences to keep the culinary creativity flowing!

Ingredients

20 oz Rotel diced tomatoes and green chiles
2 lbs Velveeta, cubed
12 oz Cream Cheese block
8 oz Mozzarella Cheese (Monterey Jack can be substituted)
1.5 lbs Ground Chorizo (season if using another type of ground meat)
4 oz Canned Green Chiles (substitute jalapeños for extra spice)
1/2 cup Milk
Tortilla Chips for dipping

Instructions

Preheat your smoker to 250°F. For best results, initially preheat it to 300°F and then adjust to 250°F once you’re ready to place the dish inside, as the temperature tends to drop when you open the lid.

Brown and fully cook the chorizo, then set it aside.

Cut the Velveeta and Mozzarella Cheese into 1-inch cubes.

Combine all ingredients in a 13×9 cast iron baking dish or a disposable aluminum pan.

Place the dish on the smoker and cook for 1.5 hours, making sure to stir every 30 minutes.

Serve the hot, melted cheese dip with tortilla chips and enjoy!