Baked Chorizo Cheese Dip

Traeger Kitchen

Baked Chorizo Cheese Dip

Prep Time



Cook Time




6 - 8




What's this?

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 infusion.


  • 1 Small Tomato, chopped

  • 1 Chile, serrano chopped

  • 2 Tablespoon cilantro, finely chopped

  • 2 Tablespoon Oregano, fresh

  • 8 Ounce Cheddar, mild grated

  • 8 Ounce Monterey Jack Cheese, grated

  • 1 Tablespoon all-purpose flour

  • 4 Ounce Chorizo

  • 1/2 Cup Red onion, minced

  • 2 Clove garlic, minced

  • 1/2 Cup Beer, light


  • 1

    Mix together the tomato, chile, cilantro and oregano in a small bowl. Season with salt and let stand for 30 minutes.
  • 2

    Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render (about 1 minute). Add onion and garlic and continue cooking until chorizo is cooked and onion is soft and translucent (about 5 minutes).
  • 3

    Transfer chorizo mixture to a small bowl and return saucepan to heat. Add beer and simmer stirring occasionally; scrape up any browned bits.
  • 4

    Whisking constantly, add cheese mixture a 1/4 cup at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture.
  • 5

    When ready to cook, set the temperature to 350°F and preheat, lid closed for 15 minutes
  • 6

    Transfer saucepan contents to a medium dutch oven and place directly on the grill grate. Cook 15-20 minutes until the top is lightly browned and bubbling.
  • 7

    Serve with tortilla chips. Enjoy!