This isn’t your average queso. Packed with a smoky punch, my cheesy masterpiece combines the bold flavors of melty cheeses, tangy BBQ sauce, aromatic garlic, and a fiery kick of jalapenos. It’s a flavor explosion that’s guaranteed to be a crowd-pleaser.
Perfect for tailgates, backyard BBQs, or any gathering, this addictive dip is equally loved by adults and kids. Make sure you pick your favorite chips or veggies to dip.
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Table of contents
Easy Smoked Queso
This smoky queso combines three types of cheese with jalapeños for a rich, flavorful dip that’s perfect for game day, parties, or casual dinners. The blend of bold flavors makes it a reliable crowd-pleaser, and it’s simple enough to whip up for any occasion. Whether you’re serving it with chips, drizzling it over nachos, or using it as a dip for vegetables, this queso hits the mark every time.
Smoked Queso Ingredients
- 8 oz block cream cheese, room temperature
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella
- 1/2 cup sour cream
- 1/4 cup your favorite BBQ sauce
- 2 cloves garlic, minced
- 1 jalapeno, minced
How to Make Smoked Queso
Step 1: Prepare the Queso Dip
Preheat the smoker to 350°F. Add the sour cream, cream cheese, BBQ sauce, garlic, and cheddar cheese (reserve 1/4 cup to top with) to a bowl and combine well. Grease the cast iron pan, then place all the mixture into the pan and top with more cheese and chopped jalapeno if you like some heat.
Step 2: Cook the Queso Dip
Cook the queso for 25-30 minutes. When you see the top and edge bubbling and browning, it is ready.
Optional: broil the dip for 2-3 minutes at 450°F. When the mozzarella is bubbling, remove from the heat. It can burn if you leave it too long.
Step 3: Serve the Queso Dip
Serve with veggie sticks, crackers, tortilla chips, baguette, or pita chips.
What Temperature to Smoke Queso At and For How Long?
Smoke the queso at 350°F for half an hour.. The medium heat will let the cheese slowly melt and take on the smoked flavors. At the end, we recommend broiling the cheese. To broil the cheese, crank up the heat to 450°F. To avoid burning the queso, broil it for only a few minutes.
How Do You Store Leftover Queso Dip?
Proper storage is key to enjoying your queso for days to come.
- Let it Cool: Allow the queso to cool completely before storing.
- Airtight Container: Transfer the queso to an airtight container. This helps prevent it from drying out and absorbing odors.
- Refrigerate: Store the queso in the refrigerator. It will typically last for 3-4 days.
Tip: If you notice the queso has thickened too much after refrigeration, you can add a splash of milk or water while reheating to restore its creamy texture.
My Favorite Wood Chips To Use
Cheese works well with stronger flavors like hickory and mesquite. If you prefer a milder smoke flavor, try applewood or cherrywood.
What To Serve With Smoked Queso Dip
- Tortilla chips: A classic choice that perfectly complements the queso’s smoky flavor.
- Corn chips: Offers a slightly sweeter crunch.
- Salsa chips: Add an extra layer of flavor.
- Carrot sticks: A healthy and refreshing option.
- Cucumber slices: Provide a cool, crisp contrast.
- Jalapeño slices: For those who love a little extra heat.
- Bell pepper strips: Add a sweet crunch.
- Breadsticks: A warm and comforting accompaniment.
- Pretzels: A salty and crunchy option.
- Pita bread: For scooping up every last bit of queso.
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Smoked Ground Beef Queso
Equipment
- Smoker
Ingredients
- 1 lb ground beef
- 8 oz block cream cheese room temperature
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella
- 1/2 cup sour cream
- 1/4 cup your favorite BBQ sauce
- 2 cloves garlic minced
- 1 jalapeño minced
- Salt and pepper to taste
Instructions
- Preheat the smoker to 350°F.
- In a greased cast iron pan, cook the ground beef directly in the smoker for 15-20 minutes, stirring occasionally until browned and cooked through. Season with salt and pepper.
- Mix the cream cheese, sour cream, barbecue sauce, garlic, and 3/4 cup of the cheddar cheese. Beat well until combined.
- Add the cheese mixture to the cooked ground beef in the pan and stir to combine. Top with the remaining cheddar cheese, mozzarella, and chopped jalapeño.
- Place in the smoker for 25-30 minutes. When the edges start to brown and cheese is bubbly, it will be ready.
- Optional: For extra browning, broil the dip for 2-3 minutes at 450°F. When the cheese is golden and bubbling, remove from heat. Watch carefully to avoid burning.
- Serve with tortilla chips, crackers, sliced baguette, pita chips, or veggies!
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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