CINCO DE MAYO
Smoked Queso Dip
Easy to follow, this guide will get you to make the best smoked queso dip!
Smoked Queso Dip Recipe
- 1 block of Velvetta Queso Blanco
- 1 bag of shredded Mexican or Colby Jack cheese
- 1 packet of taco seasoning
- 1 lb of ground beef
- 1 can of Rotel
- 1 jalapeno, finely chopped
- 1 onion, chopped
- 1 disposable bakeware pan
Start out by cooking the beef in your skillet over medium heat. Once cooked thoroughly, add in taco seasoning & water. Cook according to the taco seasoning packet. As the meat is simmering, prep your onion and jalapeno by chopping finely and adding to the disposable bakeware pan. Next, add the bag of shredded cheese & drained can of Rotel & cooked taco beef to the pan.
Lastly, cut the Velvetta Queso Blanco into cubes and drop those into the pan, and voila, you’re ready to smoke it! Drop a piece of tinfoil over the top & make sure your grill is ready to go. We have a pellet grill, but you could use any grill for this recipe although the cooking time may change depending on your grill! I cook our queso at 375 on our pellet grill for about 35-45 minutes. Keep covered but stir every 10 minutes to ensure everything gets mixed together. If you need to thin it out at all, I typically add a dash of milk to my second stir.