Oftentimes, when we think about barbecue, we think of juicy meats straight off the grill. But what if I told you that there’s a smoked cheese dip recipe that can hold its own against any pulled pork or brisket out there? That’s right: hickory-smoked cheese dip is an underrated barbecuing gem that needs to be highlighted.
Whenever I’m lucky enough to try some smoked cheese dip, my tastebuds sing with joy. The intense smoky flavor mixed with creamy, cheesy goodness is something that just can’t be matched. The best part is that it’s incredibly easy to make! All you need are some basic ingredients, a smoker or pellet grill, and a little bit of patience. Trust me when I say that your family and friends will thank you for giving this recipe a try. So grab your apron and let’s get started on making the ultimate hickory-smoked cheese dip!
Why You’ll Love This Recipe
Are you looking for a delicious and crowd-pleasing dip recipe for your next party, barbecue or game day? Look no further than this hickory-smoked cheese dip recipe. Trust me when I say this – you will absolutely love it.
Firstly, the combination of smoked and melted cheeses with some spices creates a rich, creamy and fully-loaded taste that will make your taste buds sing. You will savor every bite of this cheese dip that is a perfect balance of smoky, savory and tangy.
Secondly, this recipe is really easy to make. All you need to do is to combine the ingredients (which are readily available at your local grocery store) and smoke them in your pellet grill, Traeger smoker or green egg until perfectly melted and gooey. No elaborate cooking skills or equipment required – just let the smoker do all the work.
Thirdly, this cheese dip recipe is incredibly versatile. You can customize it to suit your preferences by adding some cooked chorizo sausage or diced green onions for an extra kick of flavor. You can also serve it with tortilla chips, veggies, crackers or bread for a tasty snack that everyone can enjoy.
In short, this hickory-smoked cheese dip recipe is the perfect addition to any gathering with family and friends. It’s easy to make, customizable, and it hits all of the right notes in terms of flavor. Don’t settle for plain old queso dips when you can wow your guests with this irresistible smoked queso dip recipe!
Before we dive in, it’s important to get all of our ingredients together. For this Hickory-Smoked Cheese Dip Recipe, we will need the following items:
- 2 lbs of Velveeta cheese block
- 16 ounces of sour cream
- 16 ounces of cottage cheese
- 1 block of cream cheese
- 1 can of Rotel dip
- 1 lb of ground sausage or chorizo
- 1 cup of shredded smoked queso or any smoked cheese of your preference
- 1/2 cup of diced green onion for garnish (optional)
It might seem like a lot, but trust me, the end result is worth it! Make sure to gather all the ingredients before starting.
The Recipe How-To
Now that we have our ingredients ready, it’s time to start preparing this delicious Hickory-Smoked Cheese Dip Recipe. Here are the steps you need to follow:
Step 1: Preheat the Smoker
The first step in making the perfect smoked cheese dip is to preheat your smoker to 250 degrees Fahrenheit. You can use any smoker for this recipe, but a pellet grill, Green Egg, or Pit Boss is ideal.
Step 2: Combine Ingredients
While your smoker preheats, it’s time to combine all the ingredients in a mixing bowl. Start by cutting 1 block of Velveeta cheese (16 ounces) and 8 ounces of smoked queso into small squares. Add in 1 cup of cottage cheese, 1 cup of sour cream, and 4 ounces of cream cheese. Mix all the ingredients well until they are combined.
Step 3: Add Meat
If you want to add some extra flavor to your cheese dip, now is the perfect time to add in your choice of meat. Chorizo sausage and ground sausage are great options for this recipe. We recommend adding 1/2 lb of cooked and crumbled chorizo sausage or ground sausage to the mixture.
Step 4: Smoke the Mixture
Once your smoker has reached the desired temperature, it’s time to smoke the cheese dip mixture. Place the mixture in an aluminum foil pan and add some hickory wood chips on top of the coals or in the pellet hopper. Smoke it for about an hour or until it is nicely browned and bubbly on top.
Step 5: Garnish with Green Onions
After smoking, garnish with thinly sliced green onions on top of the dip. It not only adds a pop of color but also a fresh flavor that complements perfectly with the smoky notes from cheeses.
Serve immediately with tortilla chips or crackers.
Substitutions and Variations
Making substitutions and variations to recipes can transform the dish into something entirely new. Luckily, this hickory-smoked cheese dip recipe is versatile and can handle a few swaps or add-ins.
One substitution that works well in this recipe is swapping out the smoked queso for a different kind of cheese. Queso blanco or Monterey jack cheese are both good alternatives that will work well in this dip. If you’re looking for something with a bit more flavor, try using a combination of different cheeses – such as cheddar or blue cheese – to give the dip an extra kick.
Another way to change up this recipe is to add some ground sausage or chorizo to give it a spicy twist. If you’re serving it alongside chips or veggies, chorizo queso will be a hit with your guests. For vegetarians, consider adding chopped roasted bell peppers, jalapenos, or diced tomatoes for a burst of freshness and texture.
If you want to make the dip even creamier, consider adding a dollop of cream cheese or Greek yogurt. You can also replace some of the sour cream with cottage cheese for an extra tangy flavor.
Finally, if you want to take things up a notch, experiment with smoking different types of cheeses on your pellet grill or smoker, some have suggested they’ve tried smoking different types of cheese like mozzarella and gouda as it ads another depth of flavor that’s absolutely amazing! So don’t hesitate to get creative with your substitutions and variations – the possibilities are endless!
Serving and Pairing
When it comes to serving this hickory-smoked cheese dip, you’ll definitely want to bring out the big chips. This dip is rich, creamy, and packed with smoky flavor, so you’ll want something with enough heft to stand up to it. I recommend going for a thicker chip, like a kettle chip or even a tortilla chip that can handle the weight.
This dip works beautifully as an appetizer for any party or potluck gathering. Arrange the chips around a generous bowl of the dip in the center and let your guests dig in. You could even slice up some veggies like peppers or celery for those looking for something lighter to pair with their dip.
As for pairing, the smoky flavor of this dip pairs well with anything hearty and savory. I suggest trying it alongside your favorite grilled meats, like sausages or burgers, for a serious feast. The cheese dip’s smokiness also pairs especially well with barbecue sauces, so slather some on your favorite sandwich and enjoy.
To really take things up a notch, pair this hickory-smoked cheese dip with a robust red wine, such as Cabernet Sauvignon or Malbec. The tannins in these wines will complement the richness of the cheese while balancing out all of its flavors. Alternatively, serve this smoky cheese dip with your favorite cold beer for something cool and casual.
No matter how you choose to serve it, this hickory-smoked cheese dip is sure to be a crowd-pleaser that’s perfect for any occasion. So grab your chips and dig in!
Make-Ahead, Storing and Reheating
This hickory-smoked cheese dip recipe can be made ahead of time, kept in the fridge, and reheated easily in the oven or on the grill.
To make ahead of time, prepare the dip as indicated and store it in an airtight container. Don’t forget to let the cheese dip come to room temperature before reheating it.
When storing smoked queso dip, refrigerate it for up to three days for best results. If you plan to freeze the leftover dips, I recommend pouring them into a freezer-safe container and storing them for no longer than 3 months.
To reheat smoked queso cheese dip, simply preheat your oven or grill to 350 degrees Fahrenheit and place the dip in a heat-safe bowl or tray. Reheat until it is hot and bubbly or reaches an internal temperature of 165 degrees Fahrenheit.
It’s critical when reheating smoked queso that you don’t put it in a microwave since it can cause the cheese to become rubbery and separated. So stick with using your oven or grill.
Enjoy your delicious homemade hickory-smoked cheese dip leftovers at work, at school, or even as a tasty afternoon snack with some tortilla chips!
Tips for Perfect Results
Now that you have all the ingredients and steps for making the delicious Hickory-Smoked Cheese Dip, it’s time to focus on some tips for achieving that perfect smoked flavor and texture. I recommend leaving nothing to chance, and following these suggestions will ensure a great result every time.
Firstly, one of the keys to getting that hickory-smoked flavor is using actual hickory wood chips in your smoker. It is important to preheat your smoker to 250 degrees before adding the wood chips. This way, the cheese will not be overcooked but rather infused with a perfect amount of smokiness.
Another tip is to use quality ingredients such as 2 lbs of Velveeta cheese, 16 ounces of sour cream, 1 block of smoked queso or queso blanco, and a jar of Rotel dip. Feel free to mix things up with different types of cheese such as Jack Cheese or cream cheese. Adding ground sausage or chorizo can also give an extra boost to the flavor.
To make sure that the ingredients are blended perfectly, combine them all in a large mixing bowl and stir together until there are no lumps left. You may need to run it through a food processor if you find any clumps.
It is important not to overcook your dip since it can turn into oily soup if cooked for too long. Keep an eye on it while it cooks because you want a tasty smoked queso dip, not an unpleasant experience.
Another recommendation is using a pellet grill or charcoal smoker like Traeger or Green Egg if you don’t have a hickory wood chip-fed smoker. Meat Church brand charcoal briquettes work exceptionally well with this recipe.
Lastly, let your dip rest for at least five minutes under foil once removed from the smoker before spreading it generously over tortilla chips or nachos and topping it with chopped green onion, salt or garlic.
By following these tips, you are sure to have an easy and delicious smoked cheese dip recipe that will impress everyone at your next barbecue or party.
In conclusion, this Hickory-Smoked Cheese Dip Recipe is the perfect addition to any BBQ or gathering. The smoky flavor from hickory wood and various types of cheese is sure to satisfy your taste buds. It is easy to make and requires simple ingredients that you probably already have in your pantry or fridge. With a little bit of patience and care, you can make this dip into a crowd-pleasing dish.
Not only does this recipe use tried-and-true ingredients like Velveeta cheese and sour cream, but it also offers unique substitutions like queso blanco and smoked queso. Additionally, the versatility of this dip opens up opportunities for various substitutions and variations which add a new twist to this classic snack.
Whether you are using a pellet grill, Green Egg or Traeger smoker, the methods and techniques used in this recipe will help you achieve the best-smoked cheese dip possible. From Meat Church to Tik Tok recipes, we’ve got you covered with tips and tricks on how to make the best-smoked queso food.
Overall, this recipe is perfect for anyone looking for a simple but flavorful snack that pairs great with anything from tortilla chips to celery sticks. So why not give it a try today? Your taste buds will thank you!
Hickory-Smoked Cheese Dip Recipe
- 1 cup cottage cheese
- 1/2 cup sour cream
- 1/4 teaspoon garlic, Minced
- 1/2 teaspoon salt, Hickory-Smoked
- 1 tablespoon green onion, Minced, Use All
- Blend the cottage cheese and sour cream until smooth.
- Add the remaining ingredients blending well.
- Cover and chill.
- SUGGESTED DIPPERS: Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas
YOUR OWN NOTE
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Shara @The Bird BBQ
Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.