Smoked Queso Dip

Smoked Queso Dip



  • 1 pound of Velveeta cheese, cubed
  • 1/2 of cubed pepper jack cheese
  • 1/2 cup of diced tomatoes, drained
  • 1/2 cup of diced green chilies, drained
  • 1/2 cup of diced red bell pepper
  • 1/4 cup of diced white onion
  • 1 jalapeno pepper, seeds removed and finely diced
  • 1 pound cooked Chorizo or Ground Beef
  • 1/4 cup of chopped fresh cilantro
  • 2 teaspoons Woo Pig BBQ Southern Charm All Purpose seasoning
  • 1/2 cup evaporated milk (optional)


  1. Prepare your smoker or grill for indirect grilling at a temperature of 225°F

  2. In a skillet, cook your hamburger meat or chorizo until thoroughly cooked and brown. 

  3. In an aluminum pan or cast iron skillet combine the cubed Velveeta cheese and pepper jack cheese

  4. Add the diced tomatoes, diced green chilies, diced red bell pepper, diced red onion, jalapeno pepper, and chopped cilantro to the bowl with the cheese.

  5. Add the spice blend to the cheese and other ingredients in the large bowl. Stir to evenly distribute the spices.

  6. Transfer the cheese mixture to a heat-safe dish or a cast iron skillet that is suitable for use on a smoker or grill.

  7. Place the dish or skillet with the cheese mixture on the smoker or grill grates, away from direct heat. Close the lid and let it smoke for about 15 minutes and stir. After this stir every 15 minutes until cheese has melted. Once the cheese has melted, let it smoke for 60 minutes. 

  8. Carefully remove the dish or skillet from the smoker or grill, as it will be hot. Give the smoked queso a good stir to combine all the flavors.

  9. If you want to have a slightly thinned out consistency, add in the evaporated milk and stir well until well combined.
  10. Garnish with finely chopped cilantro
  11. Serve the smoked queso hot with tortilla chips or your favorite dippers, and enjoy the delicious smoky and cheesy goodness!


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