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smoked queso cheese dip in a cast iron skillet
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Traeger Smoked Queso Dip

This Smoked Queso Dip is made using cheddar, pepper jack cheese, cilantro, and a homemade spice blend. The result is the best creamy, smooth, and smoky cheese sauce that can be used as a dip for chips or as a sauce for nachos, tacos, and burritos.
Course Appetizer
Cuisine American
Keyword smoked queso dip
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Servings 10 servings
Calories 164kcal
Author Brandi Crawford

Equipment

Ingredients

  • 1 1/2 cups shredded cheddar cheese
  • 1 cup shredded pepper jack cheese Omit and use additional cheddar if you don't desire spicy.
  • 1 tablespoon cornstarch
  • 1/2 tablespoon unsalted butter
  • 1/3 cup finely chopped onion I use white or red onion.
  • 2-3 garlic cloves Minced.
  • 15.5 oz fire roasted tomatoes
  • 4 oz green chilies
  • 1 1/4 cup milk
  • 1/2 cup half and half
  • 1/4 cup finely chopped cilantro

Spices (You can also use your favorite store-bought taco seasoning).

Instructions

  • Preheat smoker to 225 degrees.
  • Add the shredded cheese to a bowl with the cornstarch and stir. Set aside.
  • Place a skillet (I use a 10 or 12 inch cast iron) on medium-high heat. Add the butter, stir until melted.
  • Add in the onions and garlic. Cook for 2-3 minutes until translucent and fragrant.
  • Reduce the heat to medium and add in the remaining ingredients. Stir continuously until the cheese has melted.
  • Taste repeatedly and add additional salt and pepper to taste if necessary.
  • It will take about 10 minutes for the dip to thicken. Remove the dip from the stove and place it on the smoker.
  • Smoke for 2-3 hours or however long it tastes to achieve the smoky flavor of your taste.
  • If you like it even thicker, create a slurry using 1/2 tablespoon of cornstarch and 1/2 tablespoon of water. Combine the two until it creates a white paste and add it to the dip and stir. After several minutes it will thicken more.

Notes

  • The pepper jack cheese will give it a spicy kick. Substitute cheddar or whatever you like, if you don’t want spicy. If you use a chili powder that has spicy elements, you may think the dip is spicy, in which case omit it. It’s only really spicy if you add cayenne pepper and/or jalapenos.
  • You can use an immersion blender to smooth out the tomatoes if you wish.
  • You can use any milk you wish, but keep in mind the texture and taste of the milk will impact the recipe. The taste of your milk will carry into the dip, along with the texture.
  • You can substitute flour for the same amount of cornstarch used in the recipe.
  • Pre-shredded cheese has potato starch and chemical preservatives. It doesn’t melt as well and won’t get the dip super creamy. I recommend block cheese that you grate yourself.
  • Be sure to stir the dip as the cheese melts to prevent the cheese at the bottom of the pan from burning.

Nutrition

Serving: 0.33cup | Calories: 164kcal | Carbohydrates: 5g | Protein: 9g | Fat: 11g