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Traeger Smoked Queso Dip

Ingredients

  • 1 2 lb. Block Velveeta Cheese, cut into 5-6 large pieces
  • 1.5 lb. Optional: Ground Meat [sausage, burger, venison]
  • 1 lb. Smoked Gouda cheese (sometimes we use Pepper Jack, Muenster, or whatever we have on hand!), cut into 1-inch cubes
  • 1 can 10.oz Original ROTEL
  • 1 can 10 oz. Lime ROTEL
  • 1 can 10 oz. Cream of Mushroom Soup
  • 4 Tbsp. Any Traeger Rub [they suggest coffee, but anything will work!]
  • 1/2 c. Cilantro
  • Tortilla Chips for Serving [we love the "Hint of Lime" chips!]

Instructions

  1. Including ground meat is totally optional. If you decided to include it, brown it until cooked thoroughly and drain grease.

  2. Set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

  3. In a 4-5-quart cast iron Dutch oven or another oven-safe dish, combine the cheeses. Add the ROTEL, the cream of mushroom soup, cooked meat, and any Traeger rub.

  4. Set the Dutch oven on the grill grates. Close the lid and smoke the queso, stirring 3-4 times, until the cheese is melted and everything is well combined, about 45 minutes. Add most of the cilantro during the last 5 minutes of smoking.

  5. Sprinkle the remaining cilantro on the top of the queso, then serve with tortilla chips for dipping. Enjoy!