Smoked Queso Dip

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Bring this easy and flavorful smoked queso dip to your next party or game day! Add the cheeses chorizo, Rotel, cilantro, garlic, onion, and salsa verde all into the same pan, then let the Traeger do the rest. You'll love the hint of smokiness that enhances the Mexican flavors in this dip.

Prep Time10

Cook Time2

Total Time2 10

Course: dip

Cuisine: Mexican

Keyword: smoked queso dip

Servings:

Author: Alyssa Rivers

Ingredients

1 pound chorizo or sausage, cooked and crumbled
16 ounces Velveeta cheese, cubed
8 ounces pepper jack cheese, cubed
10 ounces Rotel
1/2 cup red onion, finely diced
2 teaspoons garlic, minced
1 Jalapeno, diced (optional)
1/2 bunch cilantro, finely chopped
1/2 cup salsa verde
milk, if needing to thin the dip
tortilla chips for serving

Instructions

Preheat the smoker to 250 degrees Fahrenheit.
Cook 1 pound chorizo or sausage, in a skillet over medium-high heat until no longer pink.
Add the cooked meat, 16 ounces Velveeta cheese, cubed, 8 ounces pepper jack cheese,, 10 ounces Rotel , 1/2 cup red onion, finely diced, 2 teaspoons garlic,1/2 bunch cilantro, finely chopped, 1 Jalapeno, diced, and 1/2 cup salsa verde to a 13X9-inch disposable aluminum pan.
Cook for 1 hour, then stir the ingredients together once the cheese melts. Continue to smoke for an additional hour.
After 2 hours, stir well and add milk, as needed to thin it out to your desired consistency.
Serve warm with tortilla chips and enjoy!

Nutrition

QR code

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