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Baked Chorizo Cheese Dip

20

20

Apple

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.

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  • 1 Small tomato, chopped

  • 1 serrano chile, seeded, chopped

  • 2 Tablespoon fresh cilantro, chopped

  • 2 Tablespoon fresh oregano, chopped

  • 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

  • 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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