This smoked queso recipe is cooked on the pellet grill with Velveeta cheese, gouda, Rotel tomatoes, onions, and jalapeño! We also added chopped barbecue beef rib meat for added delicious smoky flavor. This easy smoked queso recipe is the ultimate party dip!
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We are excited to share one of our favorite game day recipes, smoked queso dip. Marrekus is a big fan of game days, and he’s an even bigger fan of this recipe. It’s basically an upgraded cheesy Rotel dip full of smoky, beefy flavor.
Marrekus used leftover chopped smoked beef ribs, two types of cheese, Rotel tomatoes, onion, and spicy jalapeños, mixed it all up in a pan, and smoked the entire thing on the pellet smoker (you can also use a charcoal grill). Talk about layers on layers of flavor, yummm!
This delicious dip is great for a chill Sunday afternoon when you’ve got some leftovers from last night’s barbecue. What better way to use leftover meat? It’s super easy to make, even if you’re a beginner pit master.
The Perfect Cheese Dip
Here are some of the reasons we absolutely love this recipe:
- Smoky, Meaty Flavor: The slow-smoked beef ribs brings a rich, smoky flavor that pairs perfectly with the creamy queso.
- Cheesy Goodness: The blend Velveeta and Gouda creates an extra creamy, gooey dip.
- Perfect for Sharing: This dip is the perfect appetizer, whether it’s game day, a BBQ, or a family gathering.
- Smoke Flavor: Smoking the dip adds an extra layer of flavor!
Queso Ingredients
See the recipe card below for the full ingredient list.
- Leftover Barbecue Beef Ribs (or other type of bbq meat)
- Velveeta Queso Blanco (white queso)
- Gouda
- Rotel Fire Roasted Tomatoes (with or without green chiles)
- Onion
- Jalapeño peppers
- Tortilla Chips
Different Variations of Queso Dip
Feel free to mix and match to create a smoked queso dip that suits your taste preferences: chorizo, sausage, corn, beans, pico de gallo, pulled pork, ground meat, grilled chicken, brisket, sausage, carnitas, and more.
You can also play around with different cheese varieties like cheddar cheese, monterey jack cheese, pepper jack cheese. For an extra layer of flavor, add some chili powder or other seasonings.
Easy Smoked Queso Dip Recipe
- First things first, get your smoker preheated to 275°F. While that’s warming up, grab a skillet, toss in your diced onions and jalapeños with a tablespoon of butter.
- Once your veggies are all sautéed, grab a 9×13″ disposable pan (for easy cleanup). Add the sautéed veggies, then toss in your smoked beef ribs (or whatever meat you are using), cubed cheese, and diced tomatoes. Note: If you use a cast-iron skillet or Dutch oven to sauté your veggies, feel free to pile everything into that.
- Finally, transfer it to the smoker! It doesn’t take long, about 25 to 30 minutes for the cheese to melt and get all gooey. Serve it up with some tortilla chips and enjoy!
What to Serve with Smoked Queso
Smoked queso dip goes well with tortilla chips, but don’t stop there. Soft pretzels, pita chips, or even veggie sticks.
Storage and Reheating
Allow the smoked queso to cool to room temperature before refrigerating. Store in an airtight container for up to 3-4 days. To reheat leftover queso dip, warm it up on the stovetop or in the microwave, stirring occasionally to maintain a smooth consistency.
Commonly Asked Questions
What cheeses work best for smoked queso dip?
Some cheeses that work well for smoked queso include cheddar cheese, cream cheese, pepper jack cheese, and Monterrey jack. You can also mix and match based on your preferences.
Can I make smoked queso without a smoker?
Yes, you can make smoked queso without a traditional smoker by using alternative cooking methods. While a smoker imparts a unique smoky flavor, you can achieve a similar effect using other kitchen appliances like a slow cooker (Crock Pot), or even by making it in the oven or on the stovetop.
Why is my cheese sauce super thick?
This smoked queso is thick, but you can add a little evaporated milk or even beer to thin it out. Be sure to stir it up to your desired consistency. If it sits out for too long, it could thicken up so you may need to reheat it.
Do I have to use an aluminum pan or are there other types of pans I can use to make smoked queso?
This smoked queso recipe uses a disposable aluminum pan but you can also use a cast-iron skillet or Dutch oven pot. Just make sure that whatever you use is oven-safe.
The Best Smoked Queso Recipe (Texas Cheese Dip)
Ingredients
- 1 pound barbecue beef rib chopped
- 32 ounces Velveeta Queso Blanco cubed
- 7 ounces gouda cheese cubed
- 2 Rotel Fire-Roasted Tomatoes (10.5-ounce cans)
- 1/2 white onion diced
- 1 jalapeño diced
- tortilla chips for serving
Instructions
- Preheat your smoker to 275°F.
- In a skillet over medium-high heat, sauté chopped onions and jalapeños with unsalted butter until softened, about 5 minutes.
- Transfer sautéed vegetables to a 9″ x 13″ disposable aluminum pan. Alternatively, use a cast iron skillet or other oven-safe dish.
- Add barbecue beef, cheese, and diced tomatoes to the pan.
- Place onto the preheated smoker and cook for 25 to 30 minutes, or until cheese is melted and warmed through.
This smoked queso dip was so tasty! I loved the added beef ribs in this recipe. It makes it filling with minimal effort.
This recipe is great, definitely will try and make this later, thank you for sharing this to us!
Queso dips dont miss, this one is perfect. will try to make this one when i buy a nacho chips or bread!
The cheesiness of this dip makes my mouth watering!
It is so easy, simple, and delicious!
This dip is going in my Super Bowl spread! Way better than regular velveeta dip I can’t wait to make it again.
My husband expressly requested this queso for a gathering and IT DID NOT DISAPPOINT! Thank you so much for this amazing recipe!
I’m assuming you add the meat at the same time as the cheese and RoTel?
Yes! Add the sautéed veggies, then toss in your smoked beef ribs, cubed cheese, and diced tomatoes.