This Smoked Queso Recipe has always been a favorite since I saw it all over social media, tasty Velveeta cheese, ground meat, jalapeños and more. Lots of flavors, all you need now is something to dip into it.
I especially like to make this cheesy dip during game day get togethers, Superbowl parties etc. As well as if we're going somewhere - it's great to bring to a pot luck.
❤️ Why you'll love it
- Simple ingredients, inexpensive too.
- Throw all the ingredients into a pan and let it cook in the smoker, easy peasy and some delicious smoky flavor.
- We are avid hunters, so it's a great way to use some of the ground venison we may have and turns into a delicious dip.
- Using a disposable foil pan makes clean up real easy.
- It's the ultimate party dip. Perfect for game days or your next party.
- Velveeta Cheese
- Shredded Mexican Cheese
- Ground Venison, cooked
- White Onions
- Tomatoes and Chilies (Rotel Tomatoes)
- 1 Cup Evaporated Milk (optional)
See recipe card at the bottom of this post for quantities.
- Step 1: Brown the ground meat then add all ingredients to a large foil baking pan.
- Step 2: Heat the smoker to 350°F, adding favorite wood chips/pellets.
- Step 3: Add the foil pan directly to the grill grates, uncovered, and close the lid.
- Step 4: Smoke for 30-40 minutes, until all the cheese has melted. Serve immediately with favorite corn tortilla chips etc.
Hint: if you have more time and want to cook it lower for longer, feel free. It will add more smokiness to the flavor. It's done when all the cheese has melted, so play with it. It's very flexible.
🔄 Substitutions and Variations
- Cheese - instead of a Mexican blend, you could use a Pepper Jack cheese, cheddar cheese, gouda cheese or Monterey Jack Cheese.
- Ground Beef - instead of ground venison use ground beef.
- Breakfast Sausage - instead of ground venison use crumbled breakfast sausage, or a spicy pork sausage.
- Wood Chips - we used Hickory pellets, but you could use your favorite to add your smoke flavor.
- Green Chilies - add a can of green chilies for tons of flavor.
- Cream of Mushroom Soup - I've heard people add this to theirs too - so just adding this as a possible variation.
- Chili Powder - Add some chili powder for more Mexican Flavor.
- Taco Meat - if you have some leftover taco meat it works perfectly in this dip.
- Cream Cheese - use cream cheese instead of Velveeta for part of this smoked queso recip
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We have a really great smoker which is just big enough for our small family. I have inserted an affiliate link below to share:
Direct and Indirect Heat - This heavy-duty grill can reach low and slow temperatures of 180°F or hot and fast heat up to 500°F. With the easy-access flame broiler lever, you can cook with indirect heat. Then quickly open the slide-plate flame broiler for 1000°F direct-flame searing
See below in the recipe card for more equipment links.
Other Grilling Recipes You Might Like
- Smoked Chicken Thighs - simple and oh so good, smoked chicken thighs are a good value for money right now.
- Smoked Venison Backstrap - deliciously tender Venison backstrap cooked low and slow for the best results.
- Grilled Venison Burger - I can promise you this is the best grilled burger you ever tasted, hands down.
- Smoked Mushrooms - always the best appetizer or side, garlicky and delicious these smoked mushrooms are a definite crowd pleaser.
- Smoked Asparagus - another delicious smoked side dish.
- Smoked Jalapeno Poppers - slightly spicy and full of cheesy garlicky goodness that is wrapped in bacon.
- Smoked Meatloaf - tender, juicy and full of flavors of smoke and hickory.
Store in an airtight container in the refrigerator for up to 4 days. Once the dip has cooled it will become almost solid, reheat in the microwave in short bursts, or in a pot on the stove.
Expert Tip: Try reheating in a slow cooker, add refrigerated smoked queso recipe to the slow cooker and turn on high for a short while. Once the dip has warmed through turn the slow cooker to warm just to hold the temperature for a while.
You could even cook this queso dip in a slow cooker, just add a teaspoon of liquid smoke to get that smoked flavor.
No, leave the pan uncovered and close the lid to the barbecue grill/ smoker. You'll need that smoke to penetrate the ingredients.
We smoke it at 350°F.
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Smoked Queso Dip Recipe
This Smoked Queso Dip Recipe is super easy to make and cooking on the grilled gives the cheese a delicious smokey flavor to it.
- 2lb Velveeta Cheese, cut into blocks
- 2lb Ground Venison (or beef), cooked
- 16oz Shredded Mexican Cheese
- 2 (10oz) Cans Tomatoes and Chilies
- 1 Cup Pickled Jalapeños, chopped
- 6 Garlic Cloves, minced
- 1 White Onion, diced
- 1 Green Onion (garnish)
- Brown the ground meat, then add all the ingredients to a large, 9x13" Aluminum baking pan.
- Heat the grill/smoker to 350°F using Hickory wood pellets.
- Place the uncovered foil pan onto the grill plates and close the lid. Cook for 30-40 minutes then give a stir. Serve with favorite corn chips.
This recipe is also delicious with crumbled breakfast sausage.
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Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 621Total Fat 41gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 6gCholesterol 205mgSodium 1786mgCarbohydrates 13gFiber 1gSugar 9gProtein 50g
Elsie S. Stewart says
I tried this recipe and it's really good. I would definitely recommend it to anyone who wants to try the recipe.