The Best Smoked Queso Dip Recipe! Masterbuilt Gravity Series 560

Leave cream cheese and regular cheese out on the counter for at least an hour to warm up.

Shred the cheese to help it melt easier.

Squeeze the juice of one whole lemon into the cheese mixture.

Combine 8 ounces of white cheddar, 8 ounces of mild cheddar, 8 ounces of cream cheese, 2 cans of diced tomatoes and green chilies (including juice), 1 pound of cooked and drained chorizo sausage, and 2 tablespoons of diced chipotles in adobo sauce in a bowl.

Add 2 cups of whole milk to the mixture and stir to combine.

Preheat the smoker grill to 225°F.

Place the mixture in a suitable container and put it on the smoker.

Let it smoke for 20 to 30 minutes at 225°F.

After 30 minutes, increase the smoker temperature to 350°F.

Whisk the mixture to combine and break up the cream cheese after increasing the temperature.

If the consistency is too runny, mix 1 tablespoon of cornstarch with a little water and add it to the queso while whisking.

Continue to whisk until the mixture thickens to the desired consistency.

Drizzle some Mexican table cream over the top and garnish with cilantro.

Equipment Needed

Spice Level: