Velveeta was invented in 1918 as a shelf-stable cheese alternative—its emulsifiers create that perfect queso stretch impossible with real cheese.
Best Smoked Queso Dip
Dive into the ultimate party pleaser with our irresistible smoked queso dip! This creamy concoction blends gooey cheese, savory ground beef, and a kick of zesty spices, creating a flavor explosion that’s perfect for any gathering. Fire up your smoker and get ready to indulge in a cheesy delight that will have everyone coming back for more!
The Story
This Tex-Mex beauty was born in 1950s San Antonio when Mexican vaqueros discovered American processed cheese—what started as cowboys melting government surplus Velveeta over campfires evolved into Texas barbecue pits smoking proper queso, turning a Depression-era survival hack into the greatest tailgate weapon ever deployed across the American Southwest.
Regional Twist
In Austin's barbecue joints, they swap the Pepper Jack for smoked Gouda and add fire-roasted poblanos instead of jalapeños, creating a deeper, earthier heat that pairs with their brisket obsession.
Prep
15
min
Cook
120
min
Serves
8
people
Level
beginner
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- ½ cup (118 ml) evaporated milk
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) ground meatd garlic
- 2 jalapeños
- 2 cans rotel
- 32 oz (907 g) velveeta cheese
- ½ cup (118 ml) white onion
Pantry Items
Amounts also listed in instructions below
- 8 oz (227 g) pepper jack or cheddar cheese
👨🍳 Instructions
- 1
Preheat your smoker to 250°F.
- 2
In a 9x13 disposable foil pan, add all ingredients.
- 3
Place the pan on the indirect heat side of the smoker.
- 4
Close the lid and smoke for 1 to 2 hours, stirring every 15–20 minutes.
- 5
Once everything is fully melted and combined, stir in evaporated milk if you want it creamier.
- 6
Serve immediately or transfer to a slow cooker on warm to keep it hot and melty.
💡 Pro Tips
- ✓Cube your Velveeta and pepper jack into uniform ½-inch pieces to ensure even melting and prevent the processed cheese from breaking at temperatures above 160°F.technique½-inch cubes, <160°F
- ✓Add the evaporated milk during the final 15 minutes of smoking rather than at the end to allow the proteins to stabilize and prevent separation from temperature shock.timingFinal 15 minutes
- ✓Maintain smoker temperature between 225-250°F because cheese proteins denature and become grainy above 275°F, creating an irreversibly broken texture.equipment225-250°F max
- ✓Drain your Rotel tomatoes of 75% of their liquid before adding to prevent the queso from becoming too thin and losing its creamy mouthfeel.ingredient75% liquid removal
- ✓Stir every 15 minutes in a figure-8 pattern to create proper emulsion and prevent the milk proteins from scorching on the bottom of the foil pan.technique15-minute intervals
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