The Best Smoked Queso Dip Recipe! Masterbuilt Gravity Series 560

Ingredients

• 8 oz White Cheddar (shredded, let sit at room temperature for at least 1 hour)
• 8 oz Mild Cheddar (shredded, let sit at room temperature for at least 1 hour)
• 8 oz Cream Cheese (softened, room temperature)
• 2 cans Diced Tomatoes and Green Chilies (14‑oz cans, include juice)
• 1 pound Chorizo Sausage (pre‑cooked, drained of excess grease)
• 2 tablespoons Chipotle in Adobo Sauce (minced from jar)
• 2 cups Whole Milk (full‑fat for richness)
• 1 whole Lemon (juiced (about 2 tbsp))
• 1 tablespoon Cornstarch (mixed with equal water to form slurry)
• 1 tablespoon Water (for cornstarch slurry)
• 2 tablespoons Mexican Table Cream (drizzled on top before serving)
• 1/4 cup Fresh Cilantro (chopped for garnish)

Instructions

1. Prepare Cheeses

   Remove the white cheddar, mild cheddar, and cream cheese from the refrigerator, let them sit at room temperature for about an hour, then shred the cheddar cheeses and cube the cream cheese.

   Time: PT15M

2. Drain Chorizo

   Place the cooked chorizo in a colander and press gently to remove as much grease as possible; discard the excess fat.

   Time: PT5M

3. Combine Base Ingredients

   In a large mixing bowl combine shredded cheeses, cream cheese, both cans of diced tomatoes with their juice, drained chorizo, minced chipotle, whole milk, and the freshly squeezed lemon juice. Stir until just mixed.

   Time: PT5M

4. Preheat Smoker

   Set the smoker or grill to 225°F and allow it to preheat fully.

   Time: PT15M

   Temperature: 225°F

5. Smoke the Queso (Low Temp)

   Transfer the cheese mixture to an aluminum pan or cast‑iron skillet, place it on the smoker, and let it cook for 30 minutes, stirring once halfway through.

   Time: PT30M

   Temperature: 225°F

6. Increase Heat and Finish Cooking

   Raise the smoker temperature to 350°F and continue cooking, stirring frequently, for another 30 minutes until the cheese is fully melted and the dip is smooth.

   Time: PT30M

   Temperature: 350°F

7. Make Cornstarch Slurry

   In a small bowl whisk together 1 tablespoon cornstarch with 1 tablespoon water until smooth.

   Time: PT2M

8. Thicken the Queso

   Whisk the cornstarch slurry into the hot queso, cooking for 2‑3 minutes until the dip thickens to a dip‑consistent texture.

   Time: PT5M

9. Finish and Garnish

   Drizzle the Mexican table cream over the top and sprinkle chopped cilantro. Give a final gentle stir.

   Time: PT2M

10. Serve

    Serve the smoked queso immediately with tortilla chips or your favorite dippers.

    Time: PT0M

Nutrition Facts

Calories

260

Protein

12g

Carbohydrates

8g

Fat

20g

Fiber

2g

Ingredient Substitutions

• Instead of White Cheddar: Sharp Cheddar, Monterey Jack
• Instead of Mild Cheddar: Mild Monterey Jack, Colby
• Instead of Cream Cheese: Neufchatel Cheese
• Instead of Diced Tomatoes and Green Chilies: Fresh diced tomatoes with jalapeños
• Instead of Chorizo Sausage: Mexican chorizo, Italian sausage
• Instead of Chipotle in Adobo Sauce: Smoked paprika with a dash of hot sauce
• Instead of Whole Milk: Half‑and‑half, heavy cream (use less)
• Instead of Lemon: Lime juice, White wine
• Instead of Cornstarch: All‑purpose flour (use double amount)
• Instead of Mexican Table Cream: Sour cream, Crema
• Instead of Fresh Cilantro: Parsley

Equipment Needed

• Smoker or Grill with Indirect Heat
• Mixing Bowl
• Whisk
• Fork
• Spatula or Spoon
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Aluminum Pan or Cast‑Iron Skillet
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Drain excess fat from cooked chorizo
• Preheat smoker to low temperature (225°F) before adding cheese mixture
• Whisk cornstarch slurry into hot queso to achieve proper thickness
• Add lemon juice for creaminess and to prevent cheese separation

Chef Tips from the Video

• Shred the cheddar cheeses and let them warm for easier melting
• Add lemon juice early to keep the cheese from becoming grainy
• Stir the dip every 10‑15 minutes while smoking to prevent scorching
• Finish with a drizzle of Mexican table cream for extra richness

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat gently on stovetop or low smoker

Freezer: Not recommended – texture may separate when frozen

Room temperature: Can sit out for up to 2 hours during a party

Make-Ahead Tips

• Prepare the cheese and chorizo mixture up to step 3 and refrigerate for up to 24 hours before smoking
• Measure out the cornstarch and water slurry in advance for quick thickening

Frequently Asked Questions