Smoked Bacon Cheeseburger Queso

Watch Me Make It

This hot queso brings bacon cheeseburger flavors to the chip bowl, with ground beef, crisp bacon, onion, and dill pickles in a creamy cheese base. Smoke adds depth as the dip warms, while beer helps create a loose, scoopable texture. It is a rich, hearty option for serving with sturdy dippers.

Ingredients

• 1 block Velveeta cheese, cubed
• 32 ounces cheese - I used pepper jack and sharp cheddar, shredded
• 2 pounds ground beef, cooked and drained
• 2 blocks cream cheese, cubed
• 1 onion, diced
• ½ cup dill pickles, diced
• Worcestershire sauce, to taste
• Your favorite seasoning, to taste
• 1 package bacon, cooked crispy and crumbled
• About 4 ounces beer, plus more as needed to thin
• Chips, for serving

How to Make It

Preheat your smoker to 350°F. Add the Velveeta, pepper jack, sharp cheddar, cooked ground beef, cream cheese, diced onion, dill pickles, Worcestershire sauce, seasoning, and crispy crumbled bacon to a large foil pan.

Place the pan on the smoker and let it smoke for 30 minutes without stirring. After 30 minutes, stir everything together. Mix in about 4 ounces of beer, adding a little more as needed until the dip reaches your desired consistency.

Continue cooking, stirring every 15 minutes, until all of the cheese is melted and everything is completely combined. The total cook time should be about 45-60 minutes. Remove from the smoker, stir well and serve hot with your favorite chips.

Tips and Variations

Drain the cooked ground beef well before adding it to the pan. Excess rendered fat can make the finished queso look greasy or more likely to separate.

Dice the onion and pickles evenly so they distribute throughout the dip without leaving oversized bites. As the cheese melts, stir thoroughly through the corners and along the bottom of the foil pan, where thicker portions can take longer to come together.

Add extra beer a little at a time when thinning the queso. It can loosen quickly as the warm cheese finishes melting, and it will thicken as it cools, so serve it hot for the smoothest texture.

Serving Ideas

Sturdy tortilla chips or corn chips are a solid choice for this thick, hot queso. Toasted bread pieces, soft pretzel bites, or crisp vegetable sticks also make good optional dippers.

Smoked Bacon Cheeseburger Queso

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 12

Ingredients

• 1 block Velveeta cheese cubed
• 32 ounces cheese - I used pepper jack and sharp cheddar shredded
• 2 pounds ground beef cooked and drained
• 2 blocks cream cheese cubed
• 1 onion diced
• ½ cup dill pickles diced
• Worcestershire sauce, to taste
• Your favorite seasoning, to taste
• 1 package bacon cooked crispy and crumbled
• About 4 ounces beer, plus more as needed to thin
• Chips, for serving

Instructions

• Preheat your smoker to 350°F.
• Add the Velveeta, pepper jack, sharp cheddar, cooked ground beef, cream cheese, diced onion, dill pickles, Worcestershire sauce, seasoning, and crispy crumbled bacon to a large foil pan.
• Place the pan on the smoker and let it smoke for 30 minutes without stirring.
• After 30 minutes, stir everything together. Mix in about 4 ounces of beer, adding a little more as needed until the dip reaches your desired consistency.
• Continue cooking, stirring every 15 minutes, until all of the cheese is melted and everything is completely combined. The total cook time should be about 45-60 minutes.
• Remove from the smoker, stir well and serve hot with your favorite chips.