Daily Dish

Daily Dish

Smoky Grilled Queso Dip

Healthy Fact of the Day

Queso, which simply means "cheese" in Spanish, is a beloved Tex-Mex appetizer that originated in the 1930s. The popularity of this cheesy dip has since spread across the United States, with many regional variations and creative twists on the classic recipe.



  • 1 lb Velveeta cheese, cubed
  • 1 cup heavy cream
  • 1 can (10 oz) diced tomatoes with green chiles (like Rotel), drained
  • 1/2 cup grilled corn kernels
  • 1/2 cup grilled red bell pepper, diced
  • 1/4 cup grilled red onion, diced
  • 1 jalapeño pepper, grilled and minced (optional)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • Tortilla chips for serving
  • Chopped fresh cilantro for garnish



  1. Preheat your grill to medium-high heat.
  2. In a large, grill-safe pot or cast-iron skillet, combine the cubed Velveeta cheese and heavy cream.
  3. Place the pot on the grill and stir the mixture occasionally until the cheese is melted and smooth.
  4. Stir in the drained diced tomatoes with green chiles, grilled corn, grilled red bell pepper, grilled red onion, and grilled jalapeño (if using).
  5. Add the chili powder, cumin, and smoked paprika to the cheese mixture, stirring well to combine.
  6. Continue cooking the queso dip on the grill for 5-10 minutes, stirring occasionally, until heated through and slightly thickened.
  7. Remove the grilled queso dip from the heat and transfer it to a serving bowl.
  8. Garnish with chopped fresh cilantro and serve hot with tortilla chips for dipping.


Gather around the grill and dive into this smoky, cheesy fiesta of a dip that’ll have your taste buds dancing with joy and your friends lining up for seconds of this irresistible grilled queso masterpiece!

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