Low heat, slow smoke, and bubbling cheese magic. Smoked Queso dip is what happens when comfort food meets the grill!

You know that moment at a party when someone sets down a bubbling skillet of cheese and suddenly nobody cares about the main course anymore? That is exactly what this smoked Queso dip does, except it is not just molten, smoky, dangerously scoopable cheese. It is bold, meaty, high in protein, deeply layered in flavor, and built to keep you full long after halftime. The first time I made it, I thought it would just be a side dish. It ended up stealing the entire table!!

And yes, it is genuinely protein-rich. Between lean ground beef, high-protein cheese, and Greek yogurt, you are getting a satisfying boost. Research consistently shows that higher protein intake increases satiety and supports muscle maintenance, especially when paired with resistance activity. You can read more in this paper.

Ingredients

Use a 10 to 12 inch cast iron skillet or an aluminum pan for the smoker.

• 1 pound lean ground beef, 90 percent lean
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 small yellow onion, very finely diced
• 1 red bell pepper, finely diced
• 1 jalapeño, seeds removed and minced
• 2 cloves garlic, minced
• 8 ounces sharp cheddar cheese, freshly shredded
• 8 ounces Monterey Jack cheese, freshly shredded
• 4 ounces reduced-fat cream cheese, cubed
• 1 cup plain Greek yogurt, full-fat or 2 percent
• 1 cup canned fire-roasted diced tomatoes with green chilies, drained well
• 1 tablespoon tomato paste
• 2 tablespoons chopped fresh cilantro
• Juice of half a lime
• Optional but highly recommended
• ½ teaspoon chipotle powder for deeper smoke
• A splash, about 2 tablespoons, of whole milk if you want it slightly looser

How to Make Protein-Rich Smoked Queso Dip

Preheat your smoker to 225 degrees Fahrenheit. Hickory or oak pellets work beautifully here because they give you that barbecue depth without overpowering the cheese. If you do not have a smoker, you can use a grill set up for indirect heat at the same temperature, or even your oven at 375 degrees, though you will miss some of the smoke flavor.

Start by browning the ground beef in a skillet over medium heat on your stovetop. Do not crank the heat high because that is how you end up with tough, dry crumbles. Let it cook slowly, breaking it apart into small pieces with a wooden spoon. You want fine crumbles so that every scoop of queso gets some beef. Season it with salt, pepper, smoked paprika, and garlic powder while it cooks.

When it is about 80 percent cooked, add the diced onion, bell pepper, and jalapeño directly into the same pan. This allows the vegetables to soften in the beef fat, which builds flavor you cannot fake later.

Cook until the beef is fully done and the onions are translucent, about 8 to 10 minutes total. Add the minced garlic in the last minute so it does not burn. Drain excess fat if needed, but since we are using 90 percent lean beef, there should not be much. Set this aside.

Now grab your cast iron skillet. Add the cream cheese cubes first, spreading them across the bottom. Then layer the shredded cheddar and Monterey Jack evenly over the top. Do not use pre-shredded cheese. It contains anti-caking agents that prevent smooth melting. This is one of those small decisions that makes a massive difference in texture.

Spoon the cooked beef and vegetable mixture evenly over the cheese. Scatter the drained fire-roasted tomatoes across the surface and dot in the tomato paste. Finally, add the Greek yogurt in small spoonfuls around the pan rather than one giant blob. This helps it blend evenly as it melts.

Place the skillet into your preheated smoker at 225 degrees Fahrenheit and close the lid. Let it smoke for about 45 minutes. Around the 30 minute mark, take a peek. The cheese will be melting around the edges and you will smell that unmistakable smoky, savory aroma. This is when you gently stir everything together. Do not overmix aggressively. Just fold it slowly so the cheeses combine into a silky sauce.

Close the lid again and let it go another 10 to 15 minutes until everything is fully melted and cohesive. The surface should look glossy and gently bubbling at the edges. If it looks too thick for your liking, stir in a splash of milk at this stage.

Once it is smooth and molten, remove it from the smoker. Stir in fresh cilantro and a squeeze of lime juice right at the end. The lime cuts through the richness and wakes everything up. Taste and adjust salt if needed.

The texture should be creamy but substantial, thick enough to cling to a tortilla chip without dripping everywhere. The flavor is smoky, savory, slightly spicy, with pops of sweet roasted tomato and the subtle tang from Greek yogurt that keeps it from feeling heavy.

How to Serve It

Serve it straight from the cast iron so it stays warm longer. Pair it with sturdy tortilla chips, sliced bell peppers, or even toasted pita wedges if you want a slightly different texture.

If it starts to thicken after sitting out for 20 to 30 minutes, place it back on the smoker or in a 300 degree oven for 5 to 7 minutes and stir gently.

There is something deeply satisfying about setting down a skillet of this smoked Queso dip and watching people hover around it like it is the main event. It smells like backyard smoke and melted cheese heaven, it tastes bold and comforting, and it actually leaves you feeling satisfied instead of sluggish!