Baked Chorizo Cheese Dip
Dip into this gooey, melty cast-iron deep dish Baked Chorizo 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 SERRANO CHILE, SEEDED & CHOPPED
2 tbsp FRESH OREGANO, CHOPPED
2 tbsp FRESH CILANTRO, CHOPPED
8 OZ MILD CHEDDAR, GRATED
8 OZ Monterrey jack cheese, GRATED
1 TBSP ALL PURPOSE FLOUR
1 (4OZ) LINK FRESH CHORIZO OR HOT ITALIAN SAUSAGE, CASING REMOVED
1/2 cup RED ONION, MINCED
2 cloves GARLIC, MINCED
1/2 cup LIGHT BEER
Mix together the tomato, chile, cilantro and oregano in a small bowl. Season with salt and let stand for 30 minutes.
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).
Transfer chorizo mixture to a small bowl and return saucepan to heat. Add beer and simmer stirring occasionally; scrap up any browned bits.
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.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
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.
Serve with tortilla chips. Enjoy!
Recipe and photo from Traeger.