You Have To Try This Viral Smoked Queso Dip

Ingredients

• 0.5 lb Beef Chorizo (crumbled; adds smoky spice)
• 0.5 lb Lean Ground Beef (80% lean preferred)
• 8 oz Yellow Velveeta Cheese (cut into cubes for fast melt)
• 8 oz White Velveeta Cheese (cut into cubes)
• 8 oz Pepper Jack Cheese (adds spice; cubed)
• 1 cup Half and Half (helps thin the dip)
• 0.25 cup Heavy Cream (added at end for richness)
• 0.5 Sweet Onion (roughly chopped)
• 2 Jalapeño Peppers (seeds removed, diced fine)
• 0.25 cup Cilantro (roughly chopped)
• 2 tsp Garlic Paste (or 2 cloves fresh minced)
• 1 Sazón Seasoning Packet (Mexican flavor blend)
• 1 tsp Chili Powder
• 1 tsp Smoked Paprika
• 1 tsp Cumin (extra for depth)
• 1 cup Black Beans (cooked, drained)
• 1 can Rotel Diced Tomatoes & Green Chilies (use half for cooking, half for garnish)
• 2 tsp Avocado Oil (for sautéing meat)

Instructions

1. Prep Vegetables and Cheese

   Roughly chop half of a large sweet onion, dice the jalapeños (seeds removed) fine, and roughly chop a quarter cup of cilantro. Cube the three cheeses (8 oz each) into ½‑inch pieces.

   Time: PT5M

2. Brown Meat

   Heat 2 tsp avocado oil in a skillet over medium heat. Add the half‑pound beef chorizo and half‑pound lean ground beef. Break up with a spatula and cook until browned and crumbly, about 5‑7 minutes.

   Time: PT7M

   Temperature: Medium heat

3. Sweat Onion & Jalapeño

   Add the chopped onion and jalapeño to the meat. Cook, stirring occasionally, until softened and translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Add Garlic, Cilantro & Seasonings

   Stir in 2 tsp garlic paste (or minced fresh garlic), the remaining quarter‑cup cilantro, 1 packet Sazón, 1 tsp chili powder, 1 tsp smoked paprika, and 1 tsp cumin. Mix well.

   Time: PT2M

5. Incorporate Black Beans

   Add 1 cup cooked black beans to the skillet and stir until evenly distributed.

   Time: PT1M

6. Transfer to Foil Pan

   Pour the meat‑bean mixture into a foil pan. Sprinkle the cubed cheeses over the top, then add half of the Rotel can (reserve the other half for garnish).

   Time: PT2M

7. Smoke the Dip

   Place the foil pan on a pre‑heated smoker or grill set to 375°F (190°C). Smoke for 20 minutes, then stir to combine melted cheese and meat. Continue smoking another 10‑15 minutes until the cheese is fully melted and the dip is bubbly.

   Time: PT30M

   Temperature: 375°F

8. Finish with Cream

   Remove the pan from the smoker. Stir in ¼ cup heavy cream and ¼ cup half‑and‑half (or adjust to desired consistency). Return to smoker for an additional 10‑15 minutes, stirring once more before serving.

   Time: PT15M

   Temperature: 375°F

9. Plate and Garnish

   Transfer the hot dip to a serving platter or bowl. Top with the remaining Rotel tomatoes and a sprinkle of fresh cilantro. Serve immediately with tortilla chips.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

15 g

Fat

28 g

Fiber

3 g

Ingredient Substitutions

• Instead of Beef Chorizo: Pork chorizo, Italian sausage
• Instead of Lean Ground Beef: Ground turkey, Ground chicken
• Instead of Yellow Velveeta Cheese: American cheese, processed cheddar
• Instead of White Velveeta Cheese: Monterey Jack, Mild cheddar
• Instead of Pepper Jack Cheese: Jalapeño Jack, Spicy cheddar
• Instead of Half and Half: Whole milk, light cream
• Instead of Heavy Cream: half and half, creme fraiche
• Instead of Sweet Onion: yellow onion, white onion
• Instead of Jalapeño Peppers: serrano pepper, green bell pepper
• Instead of Cilantro: parsley, green onions
• Instead of Garlic Paste: fresh garlic, garlic powder
• Instead of Sazón Seasoning Packet: taco seasoning, cajun seasoning
• Instead of Chili Powder: paprika, chipotle powder
• Instead of Smoked Paprika: regular paprika, chipotle powder
• Instead of Cumin: ground coriander
• Instead of Black Beans: pinto beans, kidney beans
• Instead of Rotel Diced Tomatoes & Green Chilies: diced tomatoes with jalapeños, fresh diced tomatoes
• Instead of Avocado Oil: vegetable oil, olive oil

Equipment Needed

• Skillet
• Foil Pan
• Smoker or Grill
• Chef Knife
• Cutting Board
• Spatula
• Measuring Spoons
• Mixing Bowl (optional)
• Serving Platter (optional)

Critical Steps — Do Not Skip

• Browning the chorizo and beef to develop flavor.
• Cubing the cheese for rapid, even melt.
• Stirring the dip regularly while smoking to avoid scorching.
• Adding cream at the end to achieve the perfect dip consistency.

Chef Tips from the Video

• Use a Traeger or any pellet smoker for authentic wood‑smoked flavor.
• For extra smoky depth, add a few wood chips (hickory or mesquite) directly on the grill grates.
• If you prefer a milder dip, omit the jalapeños and use a mild pepper jack.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if needed.

Freezer: Not recommended; texture of cheese may separate.

Room temperature: Can sit out for up to 2 hours during a game day gathering; keep covered.

Make-Ahead Tips

• Prepare and crumble the meat mixture up to step 5; refrigerate for up to 24 hours.
• Cube the cheeses and store in a sealed bag; they keep fresh for several days.
• After smoking, the dip can be reheated on the stovetop with a splash of milk.

Frequently Asked Questions