Smoked Cheese Dip

5 from 3 votes

This Smoked Cheese Dip is loaded with 3 different types of creamy cheese, Rotel tomatoes and savory spices to make the best smoked queso ever!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Appetizer

Cuisine: Mexican, Tex-Mex

Servings:

Calories: 159kcal

Preheat smoker to 225 degrees.
Cube the cheeses and place in a 12-inch cast iron skillet or 13 x 9 inch aluminum pan.
32 ounces Velveeta cheese, 8 ounces cream cheese, 8 ounces pepper jack cheese
Add Rotel, green onions, garlic, cumin and cilantro.
10 ounce can Rotel (tomatoes with chilies), 6 green onions, ½ teaspoon minced garlic, ½ cup cilantro, ½ teaspoon ground cumin
Place cast iron skillet in smoker. Do not cover skillet. Close lid of smoker.
Smoke queso dip for 1.5 hours, stirring every 15 minutes until smooth and creamy. If queso is too thick, add milk and stir dip to the right consistency.
½ cup milk
Garnish smoked queso with chopped chives and pico de gallo if desired. Serve directly from the cast iron skillet with tortilla chips or veggies as a dipper!
¼ cup chives, tortilla chips for serving, pico de gallo

To spice things up, add jalapeños or chipotle seasoning.
If dip thickens and is hard to stir, add additional milk in small quantities and stir until desired consistency.
Can be made directly over a campfire or baked indoors in the oven.
Makes the perfect party dip for outdoor barbecues and cookouts!
When stored in the refrigerator, cheese dip can last for 4–5 days. Just make sure it’s kept airtight. To reheat, simply pour it in a saucepan over medium heat and stir until heated throughout.