Smoked Queso Dip Recipes: Three Easy Variations To Make

I love creating my pellet grill queso dip that fuses smoked cheddar and pepper jack cheeses with fire-roasted tomatoes and diced jalapeños. With the perfect pinch of garlic powder, cumin, and a splash of heavy cream, each variation offers a delightful twist on classic smoked queso flavors.

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I’ve been experimenting with different ways to bring a new twist to my gatherings, and nothing beats the flavor of smoked queso dip. Lately, I’ve been trying out three easy variations that let you play with different tastes.

One version uses a mix of smoked cheddar and smoked Monterey Jack cheeses with a hint of garlic powder and diced tomatoes with green chilies to keep things interesting. Another option spares no heat by incorporating smoked pepper jack cheese, fire-roasted tomatoes, and even diced jalapeños.

And if you’re in the mood for something really indulgent, try the loaded version with smoked Monterey Jack, a sprinkling of crumbled bacon, and fresh green onions that bring it to life. I’ve even managed to perfect these dips on my pellet grill while watching a big game.

It’s all about enjoying the balance between smokiness and rich, vibrant flavors you can serve at a Super Bowl party or any casual get-together.

Why I Like this Recipe

I really love this recipe because it lets me switch things up based on what I’m in the mood for. I also like how the smoked cheeses give it that bold, unique flavor that makes every bite a fun surprise. Adding the fire-roasted tomatoes and jalapeños in one of the versions makes it just the right level of spicy for those times I want something with a kick. Its simplicity and flexible nature means I can easily tweak seasonings and ingredients to suit my taste, which makes it my go-to crowd-pleaser.

Smoked Queso Dip Recipes: Three Easy Variations to Make
These three smoked queso recipes are simple and fun to make. Theyll let you add a twist to your next party or movie night. I love how you can choose between a classic creamy version, a spicy one packed with peppers, or a loaded dip that comes with bacon and green onions. Each one is a little different and perfect if you want something tasty that everyone can enjoy.

Ingredients

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Smoked Cheddar Cheese bestows protein and fats, giving a bold smoky punch.
Smoked Monterey Jack Cheese melts smooth, offering rich protein and a mild smoky twist.
Fire-roasted Diced Tomatoes deliver tang, slight sweetness, and essential vitamins.
Heavy Cream adds velvety texture and creaminess with rich fats.
Diced Jalapeños supply a fiery kick, vitamins, and bold spice.
Garlic Powder intensifies flavor with pungent aroma, adding zest to each bite.
Cumin Powder lends earthy warmth, aiding digestion and boosting overall taste.
Crumbled Bacon adds savory crunch and extra protein, balancing creamy richness.
Fresh Green Onions offer a sharp bite and vitamin boost, brightening flavors.

Ingredient Quantities

Classic Smoked Queso Ingredients:
- 2 cups smoked cheddar cheese, shredded
- 2 cups smoked Monterey Jack cheese, shredded
- 1 can (10 oz) diced tomatoes with green chilies
- 1/4 cup whole milk or heavy cream
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste

Spicy Smoked Queso Ingredients:
- 2 cups smoked pepper jack cheese, shredded
- 1 can (10 oz) fire-roasted diced tomatoes with green chilies
- 1/2 cup diced jalapeños (fresh or pickled)
- 1/3 cup heavy cream
- 1 tsp cumin powder
- 1/2 tsp smoked paprika
- Salt, to taste

Loaded Smoked Queso Ingredients:
- 2 cups smoked cheddar cheese, shredded
- 1 cup smoked Monterey Jack cheese, shredded
- 1/2 cup crumbled cooked bacon
- 1/4 cup chopped fresh green onions
- 1 can (10 oz) diced tomatoes with green chilies
- 1/4 cup heavy cream
- 1/2 tsp garlic salt

How to Make this

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1. First, prep three small saucepans – one each for the classic, spicy, and loaded versions – and set them on low heat so you can work on each dip separately.

2. For the classic queso, add 2 cups each of smoked cheddar and smoked Monterey Jack, the can of diced tomatoes with green chilies, 1/4 cup of whole milk (or heavy cream), 1 tsp garlic powder, and 1/2 tsp onion powder into the saucepan. Stir continuously until the cheeses melt into a smooth mixture, then season with salt and pepper to taste.

3. In the second saucepan for the spicy version, toss in 2 cups of smoked pepper jack, the can of fire-roasted diced tomatoes with green chilies, 1/2 cup diced jalapeños (using fresh or pickled is fine), 1/3 cup heavy cream, 1 tsp cumin powder, and 1/2 tsp smoked paprika. Keep stirring until everything is melted and well-blended, then add a bit of salt.

4. For the loaded queso, combine 2 cups of smoked cheddar and 1 cup of smoked Monterey Jack with the can of diced tomatoes with green chilies in a third saucepan. Mix in 1/4 cup heavy cream and 1/2 tsp garlic salt over gentle heat.

5. Once the cheeses in the loaded dip have started to melt, stir in 1/2 cup crumbled cooked bacon and 1/4 cup chopped fresh green onions so that all the flavors mix up nicely.

6. Keep all three sauces simmering on low heat while you stir occasionally; if any mixture seems too thick, feel free to add a splash more cream or milk until the dip reaches your desired consistency.

7. Taste each dip and adjust seasonings as needed – sometimes a little extra salt or spice can make a big difference!

8. When all three versions are smooth and creamy, take them off the heat and transfer them carefully into serving bowls.

9. Serve warm with your favorite chips or toasted bread and enjoy these amazing smoked queso dips with friends or family!

Equipment Needed

1. Three small saucepans (one for each queso version)
2. A stove or any heat source to keep the saucepans on low heat
3. A set of measuring cups and spoons for the milk, cream, and spices
4. A stirring spoon or spatula for mixing the ingredients continuously
5. A can opener to open the diced tomatoes with green chilies
6. A cutting board and a knife to chop the fresh green onions and prep any bacon if needed
7. Serving bowls to transfer and serve the melted queso dips Quickly note that these items are essential for mixing and heating up the recipe ingredients evenly.

FAQ

Q: Can I make the smoked queso ahead of time?

A: Yeah, you can prepare it earlier, but be sure to reheat it slowly over low heat and stir frequently so it doesnt lose its smooth texture.

Q: Can I swap heavy cream for milk?

A: You sure can, however, using milk might make the dip a bit less rich and creamy compared to heavy cream.

Q: What cheese works best for these recipes?

A: For the classic version its best to use smoked cheddar and smoked Monterey Jack, but the spicy recipe calls for smoked pepper jack for that extra kick.

Q: How spicy is the Spicy Smoked Queso?

A: Its moderately spicy with jalapeños and fire-roasted tomatoes, so if you like extra heat, feel free to add more jalapeños!

Q: What’s the difference between the Loaded and Classic versions?

A: The Loaded version includes bacon and green onions which gives it a heartier feel, while the Classic one is simpler and highlights the smokey cheese flavours.

Smoked Queso Dip Recipes: Three Easy Variations To Make Substitutions and Variations

For smoked cheddar cheese, you can use regular cheddar and add a few drops of liquid smoke to get that smoky flavor.
If you dont have smoked Monterey Jack cheese, try using plain Monterey Jack with a pinch of smoked paprika stirred in.
Instead of heavy cream, mix whole milk with one tablespoon of melted butter to mimic the creaminess.
If you cant find diced tomatoes with green chilies, use regular diced tomatoes and toss in some chopped green chilies.
Replace garlic powder with a dash of minced fresh garlic if thats easier to find.

Pro Tips

1. Keep the heat really low when you’re melting the cheeses so you dont end up with a burnt or lumpy texture; a slow melt helps everything mix together smoother.
2. Taste as you go so you can adjust salt and spices; small changes while simmering really make a difference in the flavor at the end.
3. If it starts to look too thick, add a little extra cream or milk gradually, instead of all at once, to reach the consistency you want.
4. For the loaded version, add the bacon and green onions just as the cheese starts to melt so they keep their crunch and real flavor gets blended in well.

Smoked Queso Dip Recipes: Three Easy Variations To Make

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

150

kcal

Equipment: 1. Three small saucepans (one for each queso version)
2. A stove or any heat source to keep the saucepans on low heat
3. A set of measuring cups and spoons for the milk, cream, and spices
4. A stirring spoon or spatula for mixing the ingredients continuously
5. A can opener to open the diced tomatoes with green chilies
6. A cutting board and a knife to chop the fresh green onions and prep any bacon if needed
7. Serving bowls to transfer and serve the melted queso dips Quickly note that these items are essential for mixing and heating up the recipe ingredients evenly.

Ingredients

Classic Smoked Queso Ingredients:
2 cups smoked cheddar cheese, shredded
2 cups smoked Monterey Jack cheese, shredded
1 can (10 oz) diced tomatoes with green chilies
1/4 cup whole milk or heavy cream
1 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
Spicy Smoked Queso Ingredients:
2 cups smoked pepper jack cheese, shredded
1 can (10 oz) fire-roasted diced tomatoes with green chilies
1/2 cup diced jalapeños (fresh or pickled)
1/3 cup heavy cream
1 tsp cumin powder
1/2 tsp smoked paprika
Salt, to taste
Loaded Smoked Queso Ingredients:
2 cups smoked cheddar cheese, shredded
1 cup smoked Monterey Jack cheese, shredded
1/2 cup crumbled cooked bacon
1/4 cup chopped fresh green onions
1 can (10 oz) diced tomatoes with green chilies
1/4 cup heavy cream
1/2 tsp garlic salt

Directions

First, prep three small saucepans – one each for the classic, spicy, and loaded versions – and set them on low heat so you can work on each dip separately.
For the classic queso, add 2 cups each of smoked cheddar and smoked Monterey Jack, the can of diced tomatoes with green chilies, 1/4 cup of whole milk (or heavy cream), 1 tsp garlic powder, and 1/2 tsp onion powder into the saucepan. Stir continuously until the cheeses melt into a smooth mixture, then season with salt and pepper to taste.
In the second saucepan for the spicy version, toss in 2 cups of smoked pepper jack, the can of fire-roasted diced tomatoes with green chilies, 1/2 cup diced jalapeños (using fresh or pickled is fine), 1/3 cup heavy cream, 1 tsp cumin powder, and 1/2 tsp smoked paprika. Keep stirring until everything is melted and well-blended, then add a bit of salt.
For the loaded queso, combine 2 cups of smoked cheddar and 1 cup of smoked Monterey Jack with the can of diced tomatoes with green chilies in a third saucepan. Mix in 1/4 cup heavy cream and 1/2 tsp garlic salt over gentle heat.
Once the cheeses in the loaded dip have started to melt, stir in 1/2 cup crumbled cooked bacon and 1/4 cup chopped fresh green onions so that all the flavors mix up nicely.
Keep all three sauces simmering on low heat while you stir occasionally; if any mixture seems too thick, feel free to add a splash more cream or milk until the dip reaches your desired consistency.
Taste each dip and adjust seasonings as needed – sometimes a little extra salt or spice can make a big difference!
When all three versions are smooth and creamy, take them off the heat and transfer them carefully into serving bowls.
Serve warm with your favorite chips or toasted bread and enjoy these amazing smoked queso dips with friends or family!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.