Smoked Rotal Dip (Super Cheesy, Meaty and Spicy)

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Want to add a kick to your cheese dip?

Here is Pitmaster Heaths’ smoked rotal dip!

It’s loaded with flavors like jalapenos and spicy sausage.

Then the smokey flavor takes this smoked queso dip to the NEXT LEVEL!

Smoked Cheese Dip on the Smoker

It is meaty, cheesy, and spicy! 

This super simple queso dip has TWO types of cheese and meat!

It is perfect for cookouts, camping, Super Bowl Bbq idea or tailgating

Everyone will want to know the recipe!

It takes about 5 minutes to prepare!

You can throw the queso ingredients into a skillet, put it on the grill and let it go!

Let’s find exactly what you need to make this!

Smoked Queso Dip Ingredients

8 oz. Velveeta

8 oz. Pepper jack cheese

½ lb. ground beef

Rotal Tomatoes

1/2 cup chopped jalapeno

2 tsp. ground black pepper

Supplies Needed

Pecan wood chips for smoker

9×13″ disposable aluminum pan

Smoker

How to Make Smoked Queso Without a Smoker

If you don’t have a smoker, don’t worry! You can use your gas grill as a smoker.

You just need to set it up for indirect grilling with medium heat.

If you don’t have a grill you can use a crockpot, however, you will have to add some liquid smoke, if you want to get that smoky flavor.

Try adding 1 tablespoon then tasting, add more if it’s not smokey enough for your taste.

Just place all the ingredients in your crockpot and place it in the love, take it out occasionally to stir. It will need at least 25 -35 minutes in the oven.

Queso Dip is A Crowd Pleaser!

It’s the perfect dip to have at any get-together.

You just make it ahead of time and have it out ready for those gathering around the grill looking hungry!

This smoked queso dip is always the first thing to be finished at any gathering, kids love it and adults love it even more!

If you want to mix it up you can also try smoked cream cheese, its perfect to throw in the grill when your guests arrive, and its ready in just 30 minutes,

Love Cheese? See Some Of My Favorite Cheesy Recipes

Your not alone!

Cheese is one favorite food after brisket and burnt ends. I have perfected the following recipes;

Smoked Meatloaf with Bacon and Cheese
Pulled Pork Grilled Cheese
Smoked Cream Cheese on My Pit Boss

Instructions for Smoked Rotal Dip

Step 1: What Temperature to Smoke Rotal Dip At?

Preheat smoker to 225/250 degrees F.

Step 2: Brown off Meat and Combine With Cheese

Brown the meat and put in the pan with an 8 oz Velveeta cheese block and half an 8 oz pepper jack cheese on each side of the Velveeta.

Chunk it up and it melts quicker.

Added some Rotel tomatoes and jalapeños as shown here

Step 3: Place in Tray

Place the cooked meat and veggie combo into an aluminum foil disposable pan 

Step 4: Put in the Smoker

Place the aluminum foil pan in the smoker. You can also use ar grill over indirect heat at about 250 degrees.

Step 5: How Long to Smoke The Queso?

Let it for 25 to 30 minutes until that cheese starts melting good stir it all together and let it smoke another 25 to 30 minutes, then pull it from the smoker

Recipe for Smoked Rotal Dip

Smoked Queso Modifications

The best thing about this queso dip recipe is the variations. Everyone adds something different to theirs.

Whether they make it spicier, meaty, or cheesier! Some people love using ground beef and some add in chorizo. It’s all up to your taste!

Here are some of the extras you can add in:

• chorizo
• leftover smoked brisket
• canned green chilies
• White onion
• jalapeno
• leftover pulled pork
• Cream cheese
• jalapeno peppers
• pickled jalapeno
• Breakfast sausage
• pork sausage
• ground sausage
• ground meat
• fresh jalapenos
• sharp cheddar
• pepper jack
• Mexican cheese blend
• Monterey jack
• spicy chili beans
• poblano peppers
• chipotles in adobo sauce
• fresh parsley (add after cooking)

What to Dip in Smoked Cheese Dip

• Carrot
• Celery
• Cucumber
• Bell Peppers
• Tortilla Chips
• Baguette
• Breadsticks
• Toasted Focaccia

Tips to Making the Perfect Queso Dip

• If you find ground beef to be fatty you can subsite it for Chorizo. Just remember this will add a bit of heat
  
• Try to pick a mild wood, as you don’t want it to overpower the cheese. Try using pecan, oak, or cherrywood.
  
• Don’t worry if it has a brown film on top, that is just the smokey flavor, just stir it.
  
• You want some extra carbs, make a smoked mac and cheese to go with your queso.
  
• If you’re serving it at a party and want to keep it warm for a while, you can use a slow cooker.
  
• Don’t have a smoker? Don’t worry you can use your grill and cook it over indirect heat for 1 hour at 245°F
  
• You can keep the leftovers in the fridge for up to 4 days, just make sure they are in an airtight container.

 Now you have Heath’s famous smoked queso recipe! You’ll never make it the same way twice!

You should always try new variations but the recipe above is the base for it.

Do you have any other substitutes or alternatives you add to your queso dip?

Smoke On!

Charlie

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