Description

This viral TikTok Smoked Queso Dip is a smoky, spicy appetizer made with ground beef, melty cheeses, chipotle peppers, jalapenos, and flavorful taco seasoning, all cooked low and slow in a smoker for perfect melded flavors. Perfect for parties, game days, or any gathering, this creamy dip combines textures and heat for an irresistible starter served with tortilla chips.

Ingredients

Meat & Seasoning

1½ lbs ground beef
2 tablespoons taco seasoning, divided
1 tbsp olive oil

Cheeses & Cream

16 oz block Velveeta cheese, cut into 1″ cubes
8 oz cream cheese, cut into 1″ cubes
1½ cups shredded Mexican cheese blend
¼ cup heavy whipping cream

Peppers & Vegetables

2 chipotle peppers in adobo sauce + 2 tbsp adobo sauce from canned chipotle peppers
3 jalapenos, sliced (seeds optional to reduce spice)
2 banana peppers, sliced
½ red onion, diced
1 (10 oz) can diced tomatoes and green chilies, drained

Herbs & Garnish

½ cup fresh chopped cilantro + more for garnish
Pico de gallo for garnish (optional)

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Instructions

Preheat the Smoker: Place a cast iron skillet inside the smoker and preheat to 400°F for 15 minutes to get the cooking environment ready.
Cook the Ground Beef: Add 1 tablespoon of olive oil and the ground beef to the skillet. Break apart the meat and sprinkle 1 tablespoon of taco seasoning over it. Close the lid and cook the beef until browned, about 15 minutes, stirring and breaking apart halfway through. Drain excess fat and set the beef aside.
Lower Smoker Temperature: Reduce the smoker temperature to 375°F to prepare for assembling the queso dip.
Prepare Remaining Ingredients: Cube Velveeta and cream cheese, mince chipotle peppers, slice jalapenos (remove seeds if preferred), slice banana peppers, dice red onion, and drain diced tomatoes with green chilies.
Combine Ingredients in Foil Dish: In a large disposable tin foil dish, add all ingredients except the heavy cream and cilantro: cooked beef, Velveeta, cream cheese, shredded Mexican cheese, chipotle peppers with adobo sauce, jalapenos, banana peppers, diced onion, and drained tomatoes and green chilies.
Smoke Initial Cooking: Place the dish in the smoker and cook for 20 minutes to start melting and blending the flavors.
Add Cream and Cilantro: Remove the dish briefly, stir the mixture thoroughly, then pour in the heavy whipping cream and the chopped cilantro. Stir again to combine well.
Finish Cooking the Dip: Return the dish to the smoker and cook for an additional 25 minutes, allowing the dip to fully meld and become creamy.
Serve: Carefully remove the dip from the smoker. Garnish with fresh pico de gallo and extra cilantro if desired. Serve hot with tortilla chips and enjoy!

Notes

If you don’t have heavy cream, whole milk or evaporated milk can be used as a substitute.
Monterey Jack cheese can be used instead of the Mexican cheese blend for a milder flavor.
For extra heat, add cayenne pepper to taste after cooking.
You can make this dip without a smoker by using a regular grill, oven, or slow cooker. Add liquid smoke if not using a smoker for smoky flavor.
Vegetarian variation: omit the ground beef or substitute with a plant-based alternative; cooking time reduces to about 45 minutes.
Sausage variation: replace ground beef with ground sausage for a different flavor profile.
To reduce heat, substitute banana or jalapeno peppers with diced bell peppers.