Prepare the Ingredients

1. Preheat the Grill: Preheat your grill to a medium-low heat (around 250°F). If you’re using a smoker, aim for the same temperature.
2. Prepare the Veggies: Dice the onion and jalapeños, and mince the garlic. Drain the diced tomatoes with green chilies and set everything aside.
3. Shred the Cheese: Shred the smoked cheddar cheese and set it aside with the cream cheese.

Cook the Base

1. Cook the Veggies: In a large oven-safe skillet or cast-iron pan, heat the olive oil over medium heat. Add the diced onions, jalapeños, and minced garlic. Sauté for about 4-5 minutes until the onions become soft and translucent.
2. Add the Cream Cheese: Stir in the cream cheese and let it melt, making sure to mix it into the sautéed veggies.
3. Add the Spices: Sprinkle in the cumin, smoked paprika, salt, and pepper. Stir to combine, letting the spices bloom in the hot oil.

Add the Cheeses and Liquids

1. Add the Smoked Cheddar: Slowly add the shredded smoked cheddar cheese, stirring until it begins to melt into the mixture.
2. Pour in the Liquids: Add the heavy cream and milk, stirring until smooth and creamy.
3. Add Tomatoes and Simmer: Stir in the diced tomatoes with green chilies, mixing well. Let the dip simmer for 5-7 minutes, stirring occasionally, until the cheese is fully melted and the dip has thickened.

Smoke the Queso

1. Transfer to the Grill: Carefully transfer the skillet with the queso to your preheated grill or smoker. Cover the grill and let the queso smoke for about 15-20 minutes, stirring occasionally. The smoky flavor will intensify, making the dip even more flavorful.
2. Adjust Consistency: If the dip becomes too thick, add more milk or cream to reach your desired consistency. The dip should be smooth and creamy, not too runny.