Best Smoked Queso Dip (Printable Version)
Smoky, melty cheese dip layered with ground beef, jalapeños, and pico de gallo. #smokedqueso #cheesedip #comfortfood #tailgate #texmex
# Ingredients:
→ Main Ingredients
01 -
1 1/2 pounds ground beef
02 -
32 ounces Velveeta cheese, cubed
03 -
1 1/2 cups Colby Jack cheese, shredded or cubed
04 -
1 1/2 cups Pico de Gallo
05 -
3 to 4 tablespoons sliced jalapeños (approximately 2 jalapeños)
06 -
1 1/2 tablespoons taco seasoning
07 -
3/4 teaspoon liquid smoke
# Steps:
01 -
In a skillet set over medium-high heat, cook ground beef until completely browned and crumbly. Drain any excess fat before proceeding.
02 -
Transfer cooked beef to a slow cooker. Add Velveeta, Colby Jack cheese, Pico de Gallo, sliced jalapeños, taco seasoning, and liquid smoke. Set slow cooker to low and cook, stirring occasionally, until cheeses have fully melted and mixture is smooth.
03 -
Once melted, stir the queso thoroughly. Serve hot with tortilla chips or assorted fresh vegetables.
# Notes:
01 -
Adjust the spice level by increasing or decreasing the quantity of jalapeños to suit your taste.
02 -
For a creamier consistency, incorporate a small amount of milk during the cheese melting process.