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