Cheese dip, or queso dip is always a fun and easy addition to your weekend cookout or evening party. Usually people will go boring with it – go to the store and buy jars of the pre-made stuff. It’s okay – we’ve all had it. But it’s boring and forgettable. How about making your queso dip the talk of the event? Here is a very easy recipe to make a home made queso dip that people will rave over.
The secret here is the smoking process. We use a pellet smoker for this because it’s easy to do (2 hours on the pellet smoker at 200-225 degrees), and there is just a hint of smoke in the dish. That mild smokey flavor is the key. It adds a “mystery” taste to the dish. It’s delicious, and most won’t know what it is. They’ll just know that they love it and that you made it.
Mild or Hot?
Mild. The recipe below is intended for a wide audience – including seniors and kids. Since kids generally shy away from spicy foods we kept this recipe on the mild side. The introduction of the two poblano peppers does not make this a spicy dish, but what the peppers do is leave a little tingle on the tongue after eating. Enough to make it interesting. We added just two ounces of diced jalepeno to make it interesting. Our kids commented on the spiciness, but it was just enough spice that they didn’t shy away, though they were pretty proud of themselves for eating it.
If you want to spice up this dish we recommend adding more peppers. You can use hot green chiles instead of mild, You can add more jalapeno. You can use ancho or jalapeno chiles instead of poblano. You might even decide to add some chorizo.
We have created this recipe using pork sausage, both the sweet and the hot varieties. The consensus was that the sausage didn’t add anything to this queso dip. As a matter of fact, tasters routinely said that the sausage got in the way of the smoked tingle of the queso. As much as we LOVE sausage, we find that this recipe is better without meat.
Matt's Southwestern Smoked Cheese Queso Dip
- Outdoor Charcoal Grill
- Outdoor Gas Grill
- 1 Red Onion Finely diced
- 2 Poblano Peppers Finely diced
- 7-8 Green Onions Chopped, white and green parts
- 10 oz Rotel Diced Tomatoes and Grill Chili (canned)
- 1 lb Shredded Mozzarella Cheese
- 1 lb Shredded Medium Cheddar
- 1 Block of Velveeta Cheese
- 1.5 cup Heavy Whipping Cream Unsweetened / Unflavored. Add 1 cup when you place all the other ingredients in the pan. Save .5 cup for later use.
- 32 oz Diced Green Chile Mild, medium, or hot depending upon your taste
- 4 oz Diced Jalapeno (canned)
- Preheat smoker or grill to 225 degrees F.
- Add all ingredients into the pan evenly. Save the cream for last. The order of which all other ingredients are placed does not matter since you'll stir often.
- Once all ingredients are in the pan, drizzle with 1 cup of heavy whipping cream. Save the other .5 cups for later. The whipping cream helps your queso have that wonderful creamy texture.
- Place pan on your smoker or grill at a low heat. 200-225 degrees recommended.
- Stir every 30 minutes. Watch for separation of the cheese (watery substance floating on top). If you see this, stir well and check your heat. Separation might be an indicator that your heat is too high.
- After two hours your queso should be ready to go. We like to transfer it from the cooking pan into a slow cooker, on low, for serving purposes. This makes it possible to keep your queso warm and creamy. You can put the queso into smaller bowls for table serving.