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Smoked Queso Dip with Beef and Peppers

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This smoked queso dip combines creamy melted cheeses, savory ground beef, and sweet peppers, all infused with smoky flavor from the grill or smoker. It’s a crowd-pleasing, hearty appetizer perfect for game day, parties, or any gathering.

Ingredients

Scale
  • 16 oz Velveeta cheese, cubed
  • 8 oz pepper jack cheese, shredded
  • 8 oz sharp cheddar cheese, shredded
  • 1 cup whole milk
  • 1 lb ground beef
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and black pepper, to taste
  • Tortilla chips, for serving
  • Fresh cilantro, chopped (optional, for garnish)
  • Chopped green onions or sliced jalapeños (optional, for garnish)

Instructions

  1. Preheat your grill or smoker to 250°F. If using a charcoal or gas grill, set for indirect heat and add soaked wood chips for smoke. (For oven, preheat to 325°F.)
  2. Heat a large skillet over medium-high. Add ground beef and cook until browned, about 5 minutes. Drain excess fat if needed.
  3. Add diced onion, red bell pepper, poblano pepper, and jalapeño (if using). Sauté until veggies are soft, about 3-4 minutes.
  4. Stir in garlic, chili powder, smoked paprika, cumin, and a pinch of salt and pepper. Cook for 1-2 minutes until fragrant.
  5. In a cast iron skillet or foil pan, add cubed Velveeta, shredded pepper jack, and cheddar cheese. Pour over the milk.
  6. Spoon the beef and pepper mixture evenly over the cheese.
  7. Place the skillet on the grill or smoker, close the lid, and smoke for 30-40 minutes, stirring gently every 10 minutes until melted and bubbling.
  8. If the dip is too thick, add a splash more milk. Taste and adjust salt or spice as needed.
  9. Sprinkle with chopped cilantro and green onions if desired. Serve hot with tortilla chips.

Notes

For best results, shred your own cheese for smoother melting. Stir gently every 10 minutes to keep the dip creamy. If making ahead, keep warm in a slow cooker. Adjust spice level by adding or omitting jalapeño and using more or less pepper jack. Leftovers reheat well with a splash of milk. For a meatless version, substitute beef with black beans and corn.

Nutrition

Keywords: smoked queso dip, beef queso, game day dip, cheese dip, party appetizer, Tex-Mex, smoked cheese, skillet dip, tailgate recipe

Find it online: https://avabake.com/smoked-queso-dip-with-beef-and-peppers-easy-game-day-recipe/