There’s something magical about the combination of smoky, creamy, and cheesy flavors, especially when they’re crafted in a wood-fired oven. Enter smoked queso dip—a crowd-pleasing appetizer that's as fun to make as it is to eat. Perfect for game days, family gatherings, or any occasion that calls for bold, comforting flavors, this recipe transforms simple ingredients into a melty, delicious masterpiece. Whether you’re a seasoned outdoor cook or trying out your wood-fired oven for the first time, this smoked queso dip is sure to please!
Ingredients
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1 lb pork chorizo
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2 cans of Chipotel Ro-Tel
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16 ounces of smoked gouda cheese
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2 lb block of Velveeta cheese
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1 can of mushroom soup
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2 tablespoons of Big Swede Badass Beef Boost
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½ cup chopped cilantro
Instructions
Step 1: Preheat the wood-fired oven
First, fire up the pizza oven. For this recipe we only want the oven around 350 degrees Fahrenheit, so you won’t need a large fire, or preheat as long as you would for pizza. If you are using the Infinity 50 or 66, open the gas valve and turn the temperature knob to Pilot and press the igniter button. When it ignites, you can set the temperature to high and then close the door. Once the oven is getting warm you can turn it down to low flame. If using one of our wood-burning ovens stack a couple of chunks of wood on top of each other and insert a fire starter. Light it on fire and add a couple more chunks of wood once you have a good fire going.
Step 2: Brown Pork Chorizo
Start by adding one pound of pork chorizo to a large cast iron pan and place it in the oven. Cook this until the pork is cooked all the way through, removing the pan to stir it occasionally. When it is done, remove from the oven and drain some of the fat from the pan.
Step 3: Add Other Ingredients
Next, add two cans of Chipotle Ro-Tel, 16 ounces of cubed smoked Gouda cheese, a two-pound block of Velveeta cheese cubed, one small can of mushroom soup, and two tablespoons of Big Swede Badass Beef Boost. Stir this all together and put back into the oven.
Step 4: Stir and add cilantro
Bake for 45 minutes at 350 degrees, stirring a little every 7-8 minutes. In the last 10 minutes of cooking, add half a cup of chopped cilantro.
Now enjoy!
Whether you’re serving it with tortilla chips, fresh veggies, or crusty bread, this dip is guaranteed to be the star of the spread. So fire up that oven, grab your favorite dippers, and let this smoked queso dip become a new favorite in your recipe collection. Get Fired Up!
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Our YouTube channel has a full video of this recipe being made on our Karma 32 oven with Johan Magnusson. Follow along!