Creamy Smoked Queso Dip Recipe Easy Blackstone Grill Method
A creamy, smoky queso dip made on the Blackstone grill with cheddar, Monterey Jack, and smoked jalapeños, perfect for gatherings and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 2 cups (200g) shredded sharp or medium cheddar cheese
- 1 cup (100g) shredded Monterey Jack cheese
- 4 oz (115g) cream cheese, softened
- 1/2 cup (120ml) whole milk (or almond milk for dairy-free)
- 2 smoked jalapeños, seeded and finely chopped
- 2 cloves garlic, minced
- 1 small can diced green chilies
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon fresh lime juice
- Chopped cilantro (optional, for garnish)
Instructions
- Preheat your Blackstone grill to medium heat (around 350°F / 175°C), about 10 minutes.
- Finely chop the smoked jalapeños, removing seeds unless extra heat is desired. Mince the garlic cloves finely.
- Place the softened cream cheese in a cast iron skillet or heavy-duty aluminum pan on the grill and let it soften for 2-3 minutes, stirring occasionally.
- Gradually pour in the milk while stirring to create a smooth base.
- Add shredded cheddar and Monterey Jack cheeses in batches, stirring constantly for 5-7 minutes until smooth and velvety.
- Stir in smoked jalapeños, diced green chilies, and minced garlic; cook for another 2-3 minutes to meld flavors.
- Season with ground cumin, smoked paprika, salt, and pepper, adding slowly and tasting as you go.
- Finish with a squeeze of fresh lime juice and stir well.
- Keep warm on low heat; if the dip thickens too much, stir in a splash of milk to loosen before serving.
- Garnish with chopped cilantro if desired and serve immediately with tortilla chips, warm pita, or sliced veggies.
Notes
Shred your own cheese for best melting results. Keep grill heat moderate to avoid cheese separating or burning. Use cream cheese as a base for smooth texture. Add lime juice at the end to brighten flavor. If dip thickens, stir in milk to loosen. Can substitute pepper jack cheese for Monterey Jack for more heat. If no smoked jalapeños, use regular jalapeños plus smoked paprika for smoky flavor.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 180
- Fat: 15
- Carbohydrates: 2
- Protein: 8
Keywords: queso dip, smoked queso, Blackstone grill, cheese dip, appetizer, smoky cheese dip, creamy queso, jalapeño dip