This easy Crock Pot Smoked Queso Dip is so simple to throw together. It’s cheesy, meaty and is an explosion of flavor without the need for a smoker! A CREAMY, MEATY, TACO SEASONED APPETIZER DIP If you saw that delicious Smoked Queso Dip going around social media and wanted to make it but didn’t have a smoker, no worries, you know I got you covered! This Crock Pot Smoked Queso Dip is just what you need! Creamy, cheesy, with the perfect amount of smokiness. Plus, it’s made in the slow cooker, so you don’t have to worry babysitting the smoker outside and it’s easy to keep it warm so everyone can serve themselves! My family went nuts over this stuff it is so good! A perfect dip for any gathering! FREQUENTLY ASKED QUESTIONS:  What’s the best way to serve this queso? It gets thick as it cools, so if you serve this at a party, I suggest keeping it on the warm setting and serving it out of the slow cooker, however it is important to make sure you still occasionally stir so it doesn’t stick or start to burn. Do I have to use the liquid smoke? If you want the smoky flavor, then yes, you have to use the liquid smoke. But, if you don’t want that smokiness, leave it out and you’ll still have a fabulous queso dip. I really enjoy Wright’s liquid smoke (paid affiliate link). A reader recommended it to me a while back and I’m hooked on it now! Is this queso dip spicy? This dip does have a bit of heat, but if you don’t want the heat factor, just use regular diced tomatoes instead of the Rotel. Additionally, you could purchase the “Tamed” Jalapenos (not a paid affiliate link) to use. These give you all the flavor without the heat- I love them! Or, you could skip the jalapeños altogether and go with pickled onions (not a paid affiliate link). This dip is very customizable to your tastes! Can I make this spicier? If you like the heat a lot in queso dips, you can amp up the heat a bit further. I would suggest that you go with the “Hot” Rotel and maybe even grab a packet of the spicy taco seasoning. How do you store Crock Pot Smoked Queso? This queso is best kept in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. What’s the best way to reheat queso? I’d suggest using the microwave so you can stir in between bursts in the microwave and you don’t have to worry about burning it. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) ground beef taco seasoning packet– or you can make your own homemade seasoning Velveeta – You can grab a loaf at the store or learn to make your own Homemade Velveeta for recipes like this one. diced tomatoes with green chiles – the brand name is Rotel. You could also just use petite diced tomatoes. Colby Jack cheese– shredded cream cheese– cubed pickled jalapenos milk cloves garlic– minced liquid smoke– you’ll adjust the amount of this that you use to your liking. I’d suggest to start with a minimal amount, taste it and then add more if desired. HOW TO MAKE CROCK POT SMOKED QUESO DIP In a large skillet over medium-high heat, brown the ground beef, breaking it up into crumbles, until there is no pink left, 8- 10 minutes, stirring occasionally. Drain any excess grease. Add the taco seasoning and stir to combine. Add the beef to a 6-8 quart slow cooker. Add the Velveeta, diced tomatoes with green chiles, Colby jack cheese, cream cheese, jalapenos, milk, garlic, and liquid smoke to the slow cooker. Stir to combine and place on low heat for 2 hours. Stir every 15 minutes so nothing burns. It is ready when the cheese is completely melted, and it turns into a smooth dip. Serve immediately. CRAVING MORE RECIPES?  White Chicken Enchilada SoupQueso DipCrock Pot Queso DipGrilled Pollo LocoMexican Lasagna Print Crock Pot Smoked Queso Dip This Crock Pot Smoked Queso Dip is the perfect dip to make when you want a different queso dip with a hint of smoke and other delicious flavors. Course Appetizer, SnackCuisine American Prep Time 10 minutes minutesCook Time 2 hours hours 10 minutes minutesTotal Time 2 hours hours 20 minutes minutes Servings 8 servings Calories 504kcal Author Brandie @ The Country Cook Ingredients1 pound ground beef1 ounce packet taco seasoning1 pound Velveeta cubed10 ounce can diced tomatoes with green chiles undrained8 ounces colby jack cheese shredded8 ounces cream cheese cubed½ cup pickled jalapenos½ cup milk2 cloves garlic minced½ teaspoon liquid smoke InstructionsIn a large skillet over medium-high heat, brown the ground beef, breaking it up into crumbles, until there is no pink left, 8- 10 minutes, stirring occasionally.Drain any excess grease. Add the taco seasoning and stir to combine.Add the beef to a 6-8 quart slow cooker.Add the Velveeta, diced tomatoes with green chiles, Colby jack cheese, cream cheese, jalapenos, milk, garlic, and liquid smoke to the slow cooker.Stir to combine and place on low heat for 2 hours. Stir every 15 minutes so nothing burns.It is ready when the cheese is completely melted, and it turns into a smooth dip. Serve immediately. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 504kcal | Carbohydrates: 14g | Protein: 30g | Fat: 37g | Sodium: 1637mg | Fiber: 1g | Sugar: 8g