Smoked Queso Dip

5 from 1 vote

This easy, Smoked Queso Dip hits all the right notes with its spicy, cheesy, and smoky flavors. A blend of cheeses, tomatoes, and heat creates an ultra-creamy and delicious taste, while a couple of hours in the smoker infuse it with a rich, smoky flavor that elevates it from good to extraordinary.

Prep Time5

Cook Time10

Smoke Time2

Total Time2 15

Course: Appetizer, dips

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 284kcal

Author: Sarah Jenkins

Ingredients

1 pint half and half
1 teaspoon paprika
1 ½ teaspoon cumin
¼ teaspoon chili powder
½ tsp onion powder
½ teaspoon garlic powder
¼ teaspoon salt
16 oz cheddar cheese shredded
8 oz pepper jack cheese
10 oz fire-roasted diced tomatoes

Instructions

Add the half-half and spices to a medium-sized saucepan and cook over medium heat until warm.
Slowly add the grated cheese and stir until melted and combined.
Add the fire-roasted tomatoes to the cheese mixture and stir well to combine. Remove from heat.
Set the smoker to 250 degrees. Mesquite-flavored chips are great for this dip.
Smoke the queso for 1 hour, then remove.
Top with diced red peppers, jalapenos, green onions, and cilantro, if desired.
Serve with chips.

Notes

To get a sort of similar flavor without a smoker, try adding a couple of drops of liquid smoke to the dip for an easy smokey flavor.
If using wood chips, we used mesquite bbq wood chips, which I highly recommend.
Store leftovers in an airtight container for up to 3-4 days.
Reheat in the microwave or over the stove.

Nutrition