How to make the Best Smoked Queso Dip - Southern Backyard Cooking makes extreme smoked Queso Dip

Cube 2 pounds of Velveeta cheese and place it in a pan.

Add 1 eight-ounce brick of pepper jack cheese to the pan.

Sauté onions in butter (amount not specified) and add them to the pan.

Add 1 pound of ground beef (or sausage) to the mixture.

Diced pickled jalapeno peppers are added for flavor.

Pour in 1 can of Rotel, juice included, and 1 can of mushroom soup, scraping the can to get all contents out.

Place the pan in the smoker and smoke for 15 minutes.

After 15 minutes, mix the queso dip and check the consistency; it should be warm and starting to melt but not fully melted.

Return the pan to the smoker for another 15 minutes and mix again after this time.

Check the consistency again; if thick, add about half a cup of milk and mix it in slowly to avoid spills.

Put the pan back in the smoker for another 15-20 minutes.

After one hour total, check the queso dip to ensure it is hot and at the right consistency, not too thick or runny.

Serve the queso dip with tortilla chips and optional jalapenos.

Equipment Needed

Spice Level: