By Wendy Stoltz / Last Modified On January 15, 2023
A simple, savory, smoked queso dip that isn't made in a smoker! This smoked queso dip recipe uses only a handful of ingredients and it's ready in minutes.
If you love queso and dips you're going to love this smoked queso dip. It uses only a handful of ingredients and you can have it ready in 5 minutes.
Break out the chips because this queso dip is going to be your new go-to queso.
Smoked Queso Recipe
This smoked queso recipe is an adaption from the sauce in my Gluten Free Mac and Cheese. It uses the same base ingredients but with a spicy, smoked twist.
You can cook your queso on a smoker but we sometimes want our smoke queso dip quicker so we add chipotle peppers in adobo sauce to give this queso its signature smoked flavor.
Ingredients in Smoked Queso
Half and half - Or heavy whipping cream. I don't recommend milk as it doesn't have the same thickness and creamy texture.
Sharp cheddar cheese - You can use pre-shredded or shred the cheddar from a block of cheese. You can also use Colby Jack to switch it up.
Cayenne - For spice. Add more or less to taste.
Onion powder - For flavor.
Garlic powder - For flavor.
Salt - Add more or less to taste depending on how salty your chips are.
Diced tomatoes and green chiles - Make sure to drain them before adding them to the pot otherwise your smoked queso will be to runny.
Chipotle peppers in adobo sauce - This add to the delicious profile of the queso and gives it that smoked flavor.
If you have any questions, please leave a comment below.
How to make Smoked Queso Dip
- Add the half and half to a medium cooking pot and bring to a boil, stirring occasionally.
- Add in the cayenne, onion powder, garlic powder, and salt and stir until combined.
- Add in the sharp cheddar cheese.
- Stir until combined and the cheese is melted.
- Stir in the diced tomatoes with green chilis and the chopped peppers in adobe sauce.
- Mix until combined. Serve hot.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions please see the recipe below.
Tips for Making Smoked Queso
You can grate a block of cheese or use pre-shredded cheese. Just note that sometimes pre-shredded cheeses use fillers to prevent sticking. Always check labels.
You can use half and half, or heavy whipping cream. If you use heavy whipping cream add a couple of table spoons of water to thin it out otherwise your smoked queso will be too thick.
If you like your smoked queso dip spicier, increase the cayenne pepper or add some chopped jalapenos.
If you don’t like spice, leave out the cayenne pepper and the chiles.
If you have any questions, please leave me a comment below.
Cheese for Making Smoked Queso
We like to use sharp cheddar because of the extra flavor and color that it adds to this smoked queso recipe. You can use your favorite cheese.
Some other types of cheese to use to make smoked queso are Colby jack, white cheddar, and habanero cheddar cheese.
You can also mix cheeses.
How to store smoked queso dip
Store this smoked queso dip in a airtight container in the refrigerator for up to three days or in the freezer for up to two months. Re-heat and stir before serving.
What to serve with smoked queso
Our go-to dipper for smoked queso is salty tortilla chips. We also love to serve it with ruffled potato chips and make nachos with it. Every once in a while we like to make loaded nacho fries with this smoked queso dip recipe.
PIN FOR LATER:
Want to take this smoked queso to the next level? Add in cooked chorizo, taco meat, or shredded carnitas.
More Dip Recipes
Instant Pot Buffalo Chicken Dip
Did you make this smoked queso dip? Please leave a comment below letting me know what you thought.
Smoked Queso
A simple, savory, smoked queso dip that isn't made in a smoker! This smoked queso dip recipe uses only a handful of ingredients and it's ready in minutes.
Ingredients
- 1 and ¼ cups half and half (or heavy whipping cream)
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon cayenne (or more for more spice)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 1 can diced tomatoes and green chiles, drained
- 1-2 chipotle peppers in adobo sauce, finely chopped
Instructions
- Add the half and half to a medium cooking pot and bring to a boil, stirring occasionally.
- Add in the cayenne, onion powder, garlic powder, and salt and stir until combined.
- Add in the sharp cheddar cheese and stir until combined and the cheese is melted.
- Stir in the diced tomatoes with green chilis and the chopped peppers in adobe sauce.
- Serve hot with tortilla chips.
Notes
- You can grate a block of cheese or use pre-shredded cheese. Just note that sometimes pre-shredded cheeses use fillers to prevent sticking. Always check labels.
- You can use half and half, or heavy whipping cream. If you use heavy whipping cream add a couple of table spoons of water to thin it out otherwise your smoked queso will be too thick.
- If you like your smoked queso dip spicier, increase the cayenne pepper or add some chopped jalapenos.
- If you don’t like spice, leave out the cayenne pepper and the chiles.
Nutrition Information:
Yield:
16Serving Size:
¼ cupAmount Per Serving: Calories: 126Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 269mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 7g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
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