Traeger Smoked Queso Dip Recipe
An easy, cheesy appetizer with a delicious smoky flavor and a spicy kick! This smoked queso dip recipe is made with a blend of cheeses, ground beef, spices, and Rotel. Made in a disposable aluminum pan, this recipe is easy to cook, easy to clean, and perfect for a summer potluck!
Servings: 15 people
Equipment
- smoker or oven
Ingredients
- 1 lb ground beef or ground sausage
- 1 onion diced
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp salt
- 2 lbs American cheese
- 1 lb pepperjack cheese
- 2 cans rotel
- 2 jalapenos seeded and diced. Can add more if you like it spicier!
- ½ cup almond milk more if needed to thin it out
Instructions
- Pre-heat smoker to 250.
- Heat a large skillet over medium high heat. Add the ground beef, onions, and spices and saute for 5-7 minutes until cooked through.
- Add the American cheese, pepperjack cheese, cooked beef/onions, cans of rotel, jalapenos, and almond milk to a disposable foil pan.
- Add the pan to the bottom rack of the smoker. Close the lid and cook for 1.5 hours, stirring every 20-30 minutes.
- Serve with tortilla chips and enjoy!
Oven Instructions
- Preheat oven to 375. Add the foil pan to the oven and cook for 20 minutes, stirring the queso halfway through.
Crock Pot Instructions
- Add the cooked beef/onions/seasoning mixture into the crock pot along with the remaining ingredients. Stir. Cook on low for 3-4 hours or high for 1-2 hours, stirring every 20-30 minutes. Once cooked, keep it on low to prevent the cheese from hardening.
Notes
Mary’s Tips & Tricks
- Serving: The cheese will harden as it sits, so you may need to reheat it on the grill or in the oven every hour or so if you're serving this at a party or gathering! Alternatively, you can transfer it to a slow cooker and keep it on low to prevent it from hardening.
- Foil Pans: I used a disposable foil pan because you can cook in and serve easily from the same pan. They’re also easy to transport if you bring the queso to a gathering.
- Pellets: I used Traeger’s pro blend pellets, which are a blend of oak, hickory, and cherry wood. Feel free to use your desired pellets.
- Substitutions: You can use Monterey jack cheese or cheddar cheese instead of pepper jack if desired. It’s easy to switch up the cheeses based on your preferences. Even cream cheese would work. As for protein, you can use cooked chorizo sausage, ground chicken, ground turkey, or ground pork sausage! Choose your favorite!
Serving Tips
- Serve your smoked queso dip with veggies, chips, bread, over nachos, burgers, or whatever you like!
Storage Tips
- Store leftover queso dip in an airtight container in the fridge for up to 4 days.
- Leftovers heat up really well and taste amazing. Reheat in the microwave, stovetop, or slow cooker. Stir and serve!
Nutrition
Calories: 430kcal | Carbohydrates: 6g | Protein: 24g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1309mg | Potassium: 312mg | Fiber: 1g | Sugar: 3g | Vitamin A: 940IU | Vitamin C: 8mg | Calcium: 894mg | Iron: 2mg