Crock Pot Smoked Queso Dip

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Crock Pot Smoked Queso Dip

This Crock Pot Smoked Queso Dip is the ultimate party appetizer — creamy, smoky, and full of flavor. It’s made with Velveeta Queso Blanco, seasoned ground beef, sautéed onions, and just the right amount of jalapeños and liquid smoke to give it that slow-smoked taste without firing up a grill.

Whether you’re hosting game day, a family get-together, or just craving something warm and cheesy, this dip is always a hit. It stays perfectly melty in the crock pot, so everyone can dip again and again — just keep plenty of tortilla chips nearby!

If you’re looking for that one recipe everyone will gather around, this is it. There’s just something about a bubbling crock pot full of queso that brings people together — especially when it has that smoky, homemade touch.

The flavors are bold and layered: creamy cheese, smoky beef, a hint of sweetness, and just the right amount of spice. It’s the kind of dip that keeps people coming back for seconds (and thirds).

I love setting it out for game day with a big bowl of tortilla chips and a few fresh toppings on the side — chopped green onions, extra jalapeños, or even diced tomatoes.

It’s hearty enough to stand on its own, and you can even pour it over fries, burgers, or nachos for a fun twist.

Ingredients

• 1 lb Velveeta Queso Blanco, cubed
• 1 lb ground beef (or ground round)
• 1 packet taco seasoning
• 1 small onion, chopped
• 1 teaspoon minced garlic
• 1 tablespoon brown sugar
• 1/8 cup pickled jalapeños, chopped
• 1/4 teaspoon liquid smoke
• 1/2 teaspoon garlic salt
• Seasoned salt and pepper, to taste
• 1/2 cup milk (optional, for thinning if needed)

Instructions

1. Cook the beef: In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
2. Add onions and garlic: Add the chopped onion and minced garlic to the skillet and sauté for 5–7 minutes, until softened and fragrant.
3. Season the beef: Stir in the taco seasoning, brown sugar, liquid smoke, garlic salt, and pickled jalapeños. Mix well and let it cook for another minute to blend the flavors.
4. Combine in crock pot: Add the cubed Velveeta Queso Blanco to your crock pot. Pour in the seasoned beef mixture.
5. Cook on low: Cover and cook on LOW for 2–3 hours, stirring occasionally until melted and smooth.
6. Adjust consistency: If the dip is too thick, add a splash of milk to reach your desired texture.
7. Serve warm: Keep the crock pot on WARM during serving to maintain that creamy, dippable consistency.

Jennie’s Thoughts

This dip has quickly become one of my favorite “set it and forget it” recipes. The liquid smoke gives it that amazing, slow-smoked flavor, and the sweetness from the brown sugar balances the spice from the jalapeños perfectly. It’s rich, creamy, and full of that classic Tex-Mex flavor that everyone loves.

I like to serve it with tortilla chips, pretzels, or even drizzle it over nachos or baked potatoes. If you’re hosting, make it once and you’ll be asked to bring it again every time. It’s that good!

Tips for the Best Smoked Queso

• Use Velveeta Queso Blanco for the creamiest texture — it melts perfectly every time.
• Add cooked sausage or chorizo for an extra punch of flavor.
• For more spice, include diced green chiles or fresh jalapeños.
• Leftovers reheat beautifully in the microwave or back in the crock pot with a splash of milk.

If you loved this Crock Pot Smoked Queso Dip, try my Taco Soup or Easy Chili next — they’re hearty, comforting, and perfect for cozy nights or game day gatherings.