Add all of the ingredients to a (disposable) 9x13" aluminum pan.
Smoke at 250 degrees for 2 hours. Stir the queso 1/2 way through cooking.
Use pot holders to carefully remove the pan from the smoker.
Stir the dip a final time until everything's smooth and evenly combined.
Serve immediately, with chips for dipping.
Queso, especially this velveeta cheese based dip, begin to harden & congeal rather quickly. To keep it smooth & creamy for longer serving, transfer it to a slow cooker and leave it covered on the warm setting.