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Creamy Smoked Queso Dip

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A creamy, smoky queso dip grilled to perfection, perfect for parties and casual get-togethers. This dip combines sharp cheddar and Monterey Jack cheeses with a smoky twist from the grill.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded (about 100g)
  • 1 cup Monterey Jack cheese, shredded (about 100g)
  • 1/2 cup whole milk (120ml)
  • 1 jalapeño pepper, finely diced (seeds removed for milder heat)
  • 1 can (4 oz/113g) diced green chilies, drained
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice
  • Fresh cilantro, chopped (optional, for garnish)
  • Tortilla chips or sliced veggies for serving

Instructions

  1. Grate 1 cup sharp cheddar and 1 cup Monterey Jack cheese. Dice one jalapeño finely, removing seeds if you prefer milder heat. Drain and dice one can (4 oz) of green chilies. Soften 8 oz cream cheese at room temperature.
  2. In a mixing bowl, combine softened cream cheese, shredded cheeses, diced jalapeño, green chilies, 1/2 cup whole milk, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until evenly blended but do not overmix.
  3. Preheat your grill or smoker to medium indirect heat, about 275°F (135°C). Add wood chips or chunks if desired for extra smoky flavor (hickory or apple wood recommended).
  4. Pour the queso mixture into a cast iron skillet or grill-safe baking dish and spread evenly.
  5. Place the skillet on the grill away from direct flames. Close the lid and let the cheese melt slowly for 15-20 minutes, stirring every 5 minutes to prevent sticking and ensure even melting. The dip should be hot, bubbly, and smooth.
  6. Remove from grill, squeeze fresh lime juice over the top, and sprinkle with chopped cilantro.
  7. Serve immediately with tortilla chips, sliced bell peppers, or crunchy veggies.

Notes

Use freshly shredded cheese for best melt and smooth texture. Keep grill temperature around 275°F to melt cheese gently without burning. Stir every 5 minutes to prevent scorching. If dip thickens when cooling, stir in a splash of milk to loosen. For extra heat, add diced pickled jalapeños or cayenne powder. Avoid heavy woods like mesquite; fruit woods like apple or cherry are ideal for smoke flavor.

Nutrition

Keywords: queso dip, smoked queso, grilled cheese dip, party dip, creamy queso, smoky dip, appetizer, cheese dip

Find it online: https://blairrecipes.com/creamy-smoked-queso-dip-recipe-easy-grilled-cheese-dip-for-parties/