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Backyard Blogging.

Baked Queso Blanco Dip

Looking for the perfect party dip? This is one that hits it out of the park. Check out this melty, cheesy, and tasty Baked Queso Blanco Dip!


12 Ounce heavy cream
1 Pound White American cheese, chopped into small pieces
1/2 Pound grated mozzarella cheese
2 (4 oz) cans of chopped green chiles
1 Teaspoon Chili powder, plus more for garnish
1 Tablespoon cumin
1/2 Teaspoon red pepper flakes
1 Tablespoon Traeger Chicken Rub, plus more to taste
Halved cherry tomatoes, for garnish
Chopped fresh cilantro, for garnish
Nacho-style sliced jalapeños, for garnish
Tortilla chips, for serving


When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

Bring the cream to a simmer over medium heat in a large saucepan. Slowly whisk in the American and mozzarella cheese a handful at a time, making sure the cheese is fully incorporated before adding more.

Add the green chiles, chili powder, red pepper flakes, and Traeger Chicken Rub. Season with more Traeger Chicken Rub to taste, if needed.
Pour the cheese mixture into a cast iron pan and place directly on the grill grates. Close the lid and cook until the cheese mixture is bubbling, 15-20 minutes.

Garnish the queso with tomatoes, cilantro, jalapeños, and a sprinkle of chili powder if desired. Serve with tortilla chips. Enjoy!

Recipe and photo from Traeger.