Flavorful Blackstone Queso Dip Recipe

Introduction

This Flavorful Blackstone Queso Dip is a crowd-pleaser perfect for any gathering or game day. Melted cheeses, savory ground beef, and a kick from jalapenos combine to create a rich, creamy dip that’s impossible to resist.

Ingredients

• 1 large package of Velveeta cheese
• 1 28-ounce can of Rotel diced tomatoes with green chilies
• 1 pound ground beef
• About 1/2 cup jalapeno slices (adjust to your preference)
• Minced garlic (to taste)
• 1 small diced onion
• 1 block of pepper jack or Monterey jack cheese
• 1 teaspoon liquid smoke flavoring
• A pinch of salt
• Tortilla chips, for serving

Instructions

1. Step 1: Preheat your Blackstone Griddle to medium heat. Dice the Velveeta and pepper jack cheeses into 1-inch chunks and place them in a metal pan along with the sliced jalapenos and diced onion.
2. Step 2: Cook the ground beef on the preheated griddle until fully browned and no pink remains, breaking it into small pieces as it cooks. Once done, add the beef to the metal pan with the cheeses and vegetables.
3. Step 3: Add minced garlic, a splash of liquid smoke, and the can of Rotel diced tomatoes with green chilies to the pan. Mix all ingredients thoroughly to combine.
4. Step 4: Place the pan on the griddle set to low heat and cover it. Stir the mixture every 10 minutes to help the cheese melt evenly and prevent sticking. Continue until the dip is smooth and fully melted.
5. Step 5: Remove the pan from the griddle carefully. To keep the dip warm, transfer it to a small slow cooker if desired. Serve immediately with tortilla chips or your favorite dippers.

Tips & Variations

• For a smoky flavor, don’t skip the liquid smoke—it adds great depth without overpowering.
• Adjust jalapeno quantity based on your preferred spice level or substitute with milder green chilies.
• Try adding cooked bacon bits or swapping ground beef for spicy chorizo for a different twist.
• If you don’t have a Blackstone Griddle, this recipe works well in a heavy skillet or slow cooker with adjusted cooking times.

Storage

Store leftover queso dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on low heat in a skillet, stirring frequently to restore smooth consistency. Avoid high heat to prevent separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this queso dip without ground beef?

Yes, you can omit the ground beef for a vegetarian version or substitute it with cooked beans or sautéed vegetables for added texture and flavor.

What can I use if I don’t have a Blackstone Griddle?

This dip can be made on a regular stovetop using a heavy skillet or in a slow cooker. Just melt the ingredients slowly over low heat, stirring regularly to prevent scorching.

Flavorful Blackstone Queso Dip Recipe

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★★★★★

4.5 from 132 reviews

This Flavorful Blackstone Queso Dip is a deliciously melty, cheesy dip perfect for parties or casual snacking. Made with a blend of Velveeta and pepper jack cheeses, spicy Rotel tomatoes, and ground beef cooked right on the Blackstone griddle, it delivers a rich and smoky flavor enhanced by jalapenos, garlic, and liquid smoke. Ideal for dipping with tortilla chips or fresh veggies, this queso dip combines smooth creaminess with a savory kick.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Approximately 6 cups, serves 8-10 people 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: American

Ingredients

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Cheese

• 1 large package of Velveeta cheese, diced into 1-inch chunks
• 1 block of pepper jack or Monterey jack cheese, diced into 1-inch chunks

Meat and Vegetables

• 1 pound ground beef
• 1 small onion, diced
• About 1/2 cup jalapeno slices (adjust to your preference)
• Minced garlic, about 1-2 teaspoons

Other Ingredients

• 1 28-ounce can Rotel diced tomatoes with green chilies
• 1 teaspoon liquid smoke flavoring
• A pinch of salt
• Tortilla chips, for serving

Instructions

1. Preheat the Griddle and Prepare Ingredients: Preheat your Blackstone Griddle to medium heat. While waiting, dice the Velveeta and pepper jack cheeses into 1-inch chunks and place them into a metal pan. Add the sliced jalapenos and diced onion to the pan.
2. Cook the Ground Beef: Once hot, cook the ground beef on the griddle until fully browned and no pink remains, breaking it apart into small pieces as it cooks. Transfer the cooked beef to the metal pan with the cheese and vegetables.
3. Add Remaining Ingredients: Add minced garlic and liquid smoke to the pan, then pour in the can of Rotel diced tomatoes with green chilies. Sprinkle a pinch of salt, then mix all ingredients thoroughly to combine.
4. Melt the Mixture on Low Heat: Place the pan back onto the preheated griddle set to low heat. Cover the pan with a lid and stir every 10 minutes to ensure even melting and to prevent sticking. Continue until the cheese is fully melted and the dip is smooth.
5. Serve and Enjoy: Carefully remove the pan from the griddle. To keep warm, consider transferring the queso to a small slow cooker. Serve immediately with tortilla chips or your choice of fresh vegetables, pretzels, or toasted bread. Enjoy your warm, flavorful queso dip!

Notes

• Adjust jalapeno quantity based on your preferred spice level.
• If you don’t have a Blackstone griddle, a large stovetop skillet can be used as an alternative.
• Liquid smoke adds depth but can be omitted for a milder flavor.
• Use a lid to cover the pan while melting to ensure cheese melts smoothly and evenly.
• The dip can be kept warm in a slow cooker if serving over a longer period.
• Feel free to substitute ground beef with ground turkey or a plant-based alternative.
• Allow some time for stirring to avoid the cheese sticking or burning on the bottom of the pan.

Keywords: queso dip, Blackstone griddle dip, cheesy dip, party dip, ground beef queso, Rotel dip, spicy queso, melting cheese dip