Smoked Queso
This smoky, cheesy dip is ridiculously easy to throw together, super customizable, and perfect for kicking off any BBQ or game day spread.
Ingredients
- 2 lb Velveeta
- 1 lb smoked gouda
- 1 lb ground beef
- 2 cans Rotel
- 1 can cream of mushroom soup
- 2 Tbsp Pit Boss Sweet Rib Rub (or your favorite BBQ rub)
Instructions
- Preheat your smoker to 350 degrees (use hickory or any other type of mild wood).
- Cook ground beef on stove top.1 lb ground beef
- Chop Velveeta and smoked gouda into medium sized cubes.2 lb Velveeta, 1 lb smoked gouda
- Add all ingredients to an aluminum pan.2 cans Rotel, 1 can cream of mushroom soup
- Toss in 2 tablespoons of your favorite rub (I used Pit Boss Sweet Rib Rub).2 Tbsp Pit Boss Sweet Rib Rub
- Put pan on smoker, stirring every half hour or so, until all the cheese has melted.
- Serve and enjoy!
Notes
- Easy to customize (meat, veggies, soup/cream options, seasonings).
- Can cook alongside other items; any temp below 350 works—ready once melted.
- “Lighten it up” ideas: 2% Velveeta, leaner beef or turkey.