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+ servings
Smoked queso in a cast iron skillet topped with bacon and green onions.
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5 from 2 votes

Smoked Cheese Dip

Smoked cheese dip combines crispy bacon, fresh garlic, and loads of real, melty cheese in a delicious dip that's perfect with chips!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizers, Snacks
Cuisine: Party Food, Snacks
Keyword: Smoked Cheese Dip
Servings: 4 people
Author: Susie Bulloch


  • ½ pound bacon diced
  • 2 cloves garlic minced
  • 4 oz cream cheese softened
  • ½ cup chicken stock
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon black pepper
  • 2 cups Monterey jack cheese shredded
  • 1 Tablespoon corn starch
  • 2 Tablespoons green onions sliced


  • Cook bacon. Preheat a cast iron skillet over medium heat. Cook the bacon pieces until crisp, about 3-4 minutes, and remove from the pan to a paper towel to drain. Leave about 1 Tablespoon of bacon grease in the pan.
  • Start making the dip. Add the minced garlic to the hot pan and cook for about 2 minutes. Whisk in the softened cream cheese, the chicken stock, the red pepper flakes, and the black pepper. Bring to a boil and then turn off the heat.
  • Add the cheese. In a bowl, combine the shredded Monterey jack cheese and the corn starch. Mix together to coat the cheese shreds evenly. Dump the cheese into the hot cream cheese/broth mixture. Whisk until the cheese is nice and melty.
  • Smoke. Place the cheese dip on the smoker at 175-200 degrees F for 30-45 minutes to melt the cheese and add some smoky flavor.
  • Serve. Remove the smoked cheese dip from the smoker and top with the cooked bacon and fresh sliced green onions. Serve while still hot with your favorite chips.



Calories: 570kcal | Carbohydrates: 7g | Protein: 24g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 855mg | Potassium: 254mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1017IU | Vitamin C: 1mg | Calcium: 460mg | Iron: 1mg