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.
|1 Small||tomato, chopped|
|1||serrano chile, seeded, chopped|
|2 Tablespoon||fresh cilantro, chopped|
|2 Tablespoon||fresh oregano, chopped|
|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|
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
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
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
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
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
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
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.
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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