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Party Sized Smoked Queso Dip
This smoked queso dip is ideal for a nacho bar. Top burgers with it for queso burgers, add it to your beef or chicken tacos, or smother it over your favorite chips!
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 10 people
Ingredients
2 tbsp butter unsalted, 1/2 yellow onion, diced, 1 red bell pepper, diced, 4 cloves garlic, minced, 2 tbsp flour, 1 tsp cumin, 1/2 tsp chili powder, 1 cup whole milk, 16 oz extra sharp cheddar cheese, 16 oz Gouda cheese, 16 oz Havarti cheese, 10 oz Oaxaca cheese, 8 oz cream cheese, cubed, 2-cans (15 oz) diced fire-roasted tomatoes – no salt added, 1-can (7 oz) green chiles mild, cilantro bunch chopped
Instructions
Melt butter in a saucepan on medium-low heat, and then cook the onions and peppers for about 5 minutes or until onions are translucent. Add the garlic, cumin, and chili powder, cook for another minute. Whisk the flour into the butter and vegetable mix, then cook for an additional minute. Add milk to the pan, then cook on medium, whisking constantly until sauce is thick (about 1-2 minutes). Remove from heat. Pour into a disposable aluminum pan that has been sprayed with cooking spray. Shred the block cheeses and then top mixture with shredded cheese, and cubed cream cheese, canned tomatoes, chiles, and cilantro. Place in smoker 220 and stir after 60 mins, smoke for 2 hours. Add more milk to queso as it cooks to reach the desired consistency. Do not overcook or it will get lumpy. To keep warm, you can place queso in a crock-pot, on a low or warm setting.
Recipe Notes
Tip: If you don’t have a smoker or want to make this party-sized queso dip quicker you can cook it in the saucepan, just follow the steps above, but add cheese and other ingredients slowly. There’s no need to cook for 2 hours – just until cheese is melted.
