Smoky Melted Cheese Dip

This smoky, indulgent queso dip transforms ordinary gatherings into memorable events with its rich, creamy texture and deep smoky flavor. The slow cooking process on a pellet grill infuses every bite with an irresistible smokiness that elevates this dip far beyond ordinary cheese dips.

The first time I made this for a backyard barbecue, my friends practically licked the skillet clean. Now it's become my signature contribution to every potluck and tailgate, with people asking for the recipe before they even say hello.

Ingredients

• Monterey jack cheese 16 oz shredded: provides the perfect melting base with its mild flavor that beautifully absorbs smoke
• Cream cheese 8 oz cubed: adds incredible creaminess and helps create that perfect dippable consistency
• Fire-roasted Rotel tomatoes two 10 oz cans: deliver zesty flavor bursts and save you from chopping fresh tomatoes and peppers
• Heavy cream 3/4 cup plus extra as needed: thins the consistency just enough while maintaining richness
• Kosher salt large pinches: enhances all the flavors without making the dip taste salty look for large flaky crystals

Step-by-Step Instructions

Prepare Your Grill:

Turn your pellet grill to the smoke setting. This lower temperature around 180°F allows maximum smoke penetration into the cheese mixture. Make sure your pellet hopper is full with your favorite wood pellets hickory or mesquite work beautifully with this recipe.

Combine Ingredients:

Add all ingredients to a large cast iron skillet. No need to mix just place the shredded cheese, cubed cream cheese, undrained Rotel tomatoes, heavy cream, and salt directly into the skillet. The cast iron is crucial here as it retains heat perfectly and develops a beautiful flavor over time.

Initial Smoking Phase:

Place the skillet on the grill and let the ingredients smoke undisturbed for 20 minutes. This initial period allows the smoke flavor to begin penetrating the cold ingredients before they fully melt together.

First Stir and Temperature Increase:

After 20 minutes, open the grill and thoroughly stir all ingredients to combine them as they begin melting. This is when you'll start seeing the magic happen as everything begins to incorporate. Turn the temperature up to 225 degrees to accelerate the melting process while still maintaining good smoke production.

Low and Slow Cooking:

Cook for 2 hours at 225 degrees, stirring approximately every 30 minutes. Each time you stir, you'll notice the queso becoming more integrated and developing a deeper color. If the queso seems too thick during any stirring, add a splash of additional heavy cream to achieve your desired consistency.

Final Seasoning and Serving:

After the full cooking time, taste the queso and adjust seasoning with additional salt if needed. The flavors should be fully developed with a noticeable smoky quality. Serve hot with tortilla chips. For best presentation, keep the skillet on a trivet at the serving table so the queso stays warm longer.

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My absolute favorite part of this recipe is watching people's faces when they take their first bite. That moment of surprise when they taste the depth that smoking adds to something as familiar as queso dip makes all the patience worthwhile. My nephew once declared it was "the best thing that ever happened to a tortilla chip" which became our family's official tagline for the dish.

Perfect Pairings

This smoky queso pairs beautifully with more than just tortilla chips. Try serving it alongside grilled sausages, as a topping for baked potatoes, or drizzled over burgers for an extraordinary flavor boost. The versatility of this dip extends far beyond appetizers it becomes a magnificent sauce that transforms ordinary dishes into something special.

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Storage and Reheating

Store leftover queso in an airtight container in the refrigerator for up to 5 days. The dip will solidify when cold but returns to perfect consistency when reheated. For best results, reheat slowly in a saucepan over medium-low heat, stirring frequently and adding a splash of heavy cream if needed to restore the original creamy texture. Microwaving works in a pinch, but may create hot spots, so heat in 30-second intervals, stirring between each.

Common Substitutions

If Monterey Jack isn't available, white American cheese or a combination of cheddar and mozzarella creates a similarly smooth texture. For those seeking a spicier version, substitute pepper jack for half the Monterey Jack or add 1-2 finely diced jalapeños with seeds removed. Heavy cream can be replaced with half and half or whole milk, though you may need slightly less for the proper consistency.

Frequently Asked Questions

→ Can I make this queso dip without a pellet grill?

Yes! While a pellet grill adds authentic smoky flavor, you can adapt this for other cooking methods. Use a stovetop smoker box, add a dash of liquid smoke to the mixture, or simply prepare it in a slow cooker on low for 2-3 hours, stirring occasionally.

→ What can I substitute for Rotel tomatoes?

If you can't find Rotel, combine one 14.5oz can of diced tomatoes with one 4oz can of diced green chiles. For a homemade version, mix diced fresh tomatoes with chopped jalapeños or green chiles and a splash of lime juice.

→ How can I make this queso spicier?

To increase the heat, add diced jalapeños, chopped chipotle peppers in adobo sauce, a dash of cayenne pepper, or your favorite hot sauce. Start with small amounts and adjust to taste as the flavors develop during smoking.

→ Can I prepare this queso ahead of time?

Absolutely! You can smoke the queso a day ahead, refrigerate, and then reheat it in a 300°F oven or on low heat on the stovetop. Add a splash of heavy cream while reheating to restore the creamy consistency.

→ What other cheeses work well in this dip?

While Monterey jack provides an excellent melt, you can experiment with cheddar, pepper jack for extra spice, Colby, or a combination of cheeses. Just ensure they're good melting varieties. Avoid aged hard cheeses as they can separate when heated for extended periods.

→ What should I serve with this queso besides tortilla chips?

This versatile dip pairs beautifully with warm pretzel bites, toasted baguette slices, vegetable crudités, or as a topping for baked potatoes, nachos, or burgers. It also makes a fantastic sauce for pasta or steamed vegetables.