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By Traeger Kitchen
Dip into this gooey, melty cast-iron deep dish cheese dip. Sizzling, spicy chorizo, tomatoes, cilantro and onions are stirred into a creamy beer cheese blend and baked over applewood for the perfect touch of wood-fired flavor.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.1 Small | tomato, chopped |
1 | serrano chile, seeded, chopped |
2 Tablespoon | fresh cilantro, chopped |
2 Tablespoon | fresh oregano, chopped |
As Needed | Salt |
8 Ounce | mild cheddar, grated |
8 Ounce | Monterey Jack cheese, grated |
1 Tablespoon | all-purpose flour |
1 Link | fresh chorizo or hot Italian sausage, casing removed |
1/2 Cup | red onion, finely chopped |
2 | cloves garlic, minced |
1/2 Cup | light beer |
Tortilla chips, for serving |
1
In a small bowl, add the tomato, chile, cilantro, and oregano and mix. Season with salt and let stand for 30 minutes.
1 Small tomato, chopped
1 serrano chile, seeded, chopped
2 Tablespoon fresh cilantro, chopped
2 Tablespoon fresh oregano, chopped
As Needed Salt
2
In a medium bowl, add the cheddar and Monterey Jack cheese, and toss with flour.
8 Ounce mild cheddar, grated
8 Ounce Monterey Jack cheese, grated
1 Tablespoon all-purpose flour
3
In a medium saucepan over medium heat, cook the chorizo breaking it up with a wooden spoon until it begins to render, 1 minute.
1 Link fresh chorizo or hot Italian sausage, casing removed
4
Add the onion and garlic and continue cooking until the chorizo is cooked through and onion is soft and translucent, about 5 minutes. Transfer the chorizo mixture to a small bowl and return the saucepan to the heat.
1/2 Cup red onion, finely chopped
2 cloves garlic, minced
5
Add the beer and simmer, stirring occasionally. Scrape up any browned bits. Whisking constantly, add the cheese mixture a 1/4 cup at a time, allowing it to become blended and smooth between additions. Stir in the chorizo mixture.
1/2 Cup light beer
6
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
7
Transfer saucepan contents to a medium Dutch oven and place directly on the grill grates. Close the lid and cook for 15-20 minutes until the top is lightly browned and bubbling.
8
Remove the dip from the grill, top with the tomato and chile salsa, and serve with tortilla chips. Enjoy!
Tortilla chips, for serving
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