Traeger Smoked Queso Dip

Alright, let’s talk about Traeger Smoked Queso—the dip that made me a backyard legend. You see, there’s something magical that happens when you combine cheese, a Traeger grill, and a bunch of hungry people. Last summer, my buddy Greg came over with his whole family, and they still talk about that dip like it was the main event. And honestly, they’re not wrong! Queso's always been a favorite, but when you add some smoky flavor, it’s like queso went from basic cable to premium streaming!

How to Make Smoked Queso on a Traeger (Without Losing Your Mind)

Let’s dive in. First off, this is a recipe even your neighbor Steve who thinks ketchup is spicy can handle. Simple ingredients, simple steps, and an impressive result. Here’s a quick breakdown of how to get it done.

Ingredients You’ll Need:

• Velveeta: The classic, because it melts like a dream. Don't argue with me on this.
• Cream cheese: You gotta have that creamy texture.
• Rotel (or diced tomatoes with green chilies): Adds some bite, keeps things interesting.
• Ground beef (or sausage, or heck, both!): Cook it up beforehand, don’t toss it in raw—unless you want to hear about it from Aunt Linda.
• Shredded cheddar (or a Mexican cheese blend): It’s not queso without a little extra cheese. You could probably skip it, but why would you?
• Cilantro, onions, and jalapeños: Optional, but if you're feeling fancy or spicy, toss ‘em in.

Steps:

1. Preheat your Traeger: You’re gonna want to set your Traeger grill to 225°F (about 107°C for my British pals who think in Celsius). I usually throw a beer in my hand around this time, ‘cause grilling without a drink just feels wrong.
2. Cook your meat: If you’re using ground beef or sausage, get that browning on the stove first. No one’s trying to eat raw meat today. If you’re like me, you might season it up with a bit of garlic powder or chili flakes, but that’s your call.
3. Combine ingredients: Grab a big ol’ cast-iron skillet (or an aluminum pan if you’re the lazy type—I won't judge) and toss in your Velveeta, cream cheese, Rotel, cooked meat, and whatever else you're throwing in for flavor.
4. Put it on the Traeger: Place the pan in the middle of your Traeger and let it soak up the smoky goodness. Stir it occasionally, but don’t babysit it. It’s queso, not a soufflé.
5. Let it smoke: After about an hour, your queso should be melted, bubbly, and smelling like a million bucks. Pull it off, give it a stir, and—this is the best part—taste it. I mean, come on, you deserve that.

What Type of Wood/Pellets to Use for This Recipe?

Oh man, this is where you get to flex a little. When it comes to smoked queso, hickory pellets are my go-to. They give that nice, bold smoke flavor without overwhelming the cheese. I’ve tried mesquite before, and while it’s great for brisket, it can be a little strong for queso, ya know?

For a more mellow, smooth vibe, applewood or cherry pellets are perfect. They add a slight sweetness to the mix, which can be a game changer, especially if you’ve got a spicier queso. Just steer clear of anything too overpowering—your queso is the star here, not the smoke.

Additional Tips (Because I'm Here to Help)

1. Use a cast-iron skillet: If you want that perfect balance of heat and smoke, cast iron is your best bet. Plus, it looks cool when you serve it straight from the grill. Rustic, right?
2. Pre-cook your meat: This is worth repeating. Please, for the love of cheese, don’t just throw raw meat into your queso mixture and hope for the best. It won’t cook properly, and it’ll end up greasy. Trust me, I learned the hard way.
3. Add some heat: If you’re like me and want to give your queso a little kick, add some diced jalapeños or even a splash of hot sauce. Nothing crazy—just enough to make it interesting. If you’ve got friends with weak taste buds, serve it with a side of extra peppers for the brave souls.
4. Stir regularly: I’m not saying hover over it like it’s your newborn, but give it a good stir every 15 minutes or so. It helps everything melt evenly and avoids any weird cheese clumps (which, let’s be honest, nobody wants).

What to Serve

Alright, now the fun part—what the heck do you eat with this glorious concoction? Personally, I’m a tortilla chip guy. But don't limit yourself! Here are a few ideas:

• Tortilla chips: Obviously. But get the thick ones; this queso's got some weight to it.
• Soft pretzels: You heard me. If you’ve never dipped a soft pretzel into queso, well, you haven’t lived.
• Veggies: Okay, hear me out—carrots and celery actually work. It’s a sneaky way to convince yourself this queso dip isn’t terrible for you.
• Tater tots: If you want to go full indulgence, crispy tots with queso is an out-of-body experience.

What to Do with Leftovers (If There Are Any)

First off, congrats if you actually have leftovers. At my place, queso tends to disappear faster than Greg’s excuses for not mowing his lawn. But if you do find yourself with some leftover dip, here’s what I suggest:

• Reheat it: The microwave is your friend here. Add a splash of milk to loosen it up if it’s gotten a little thick.
• Make a queso burger: Slather that bad boy over a burger for a smoked, cheesy delight. You can thank me later.
• Tacos, nachos, and beyond: Leftover queso is basically your free pass to make every meal better for the next two days. Drizzle it on tacos, load it on nachos, or heck, dip a spoon straight into it. No one’s judging.

Traeger smoked queso is a total crowd-pleaser, and honestly, it's so easy it feels like cheating. Whether you're serving it at a BBQ, game night, or just a random Tuesday, it’s bound to be a hit. Oh, and the best part? You get to take all the credit without doing much work.

Traeger Smoked Queso Dip

Print Recipe

Learn how to make a mouthwatering Traeger smoked queso dip from scratch. Impress your guests with this easy, cheesy, and smoky crowd-pleaser!

Course Side Dish

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Servings 6

Ingredients

For Homemade Cheese Sauce:

• 4 cups sharp cheddar cheese grated
• 1 ½ cups whole milk
• 1 cup heavy cream
• 3 tablespoon butter
• 3 tablespoon all-purpose flour
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt & pepper to taste

For the Dip Base:

• 1 lb ground sausage or ground beef if you prefer
• ½ cup diced onions
• ½ cup diced fresh jalapeños optional, for heat lovers
• 2 cups homemade cheese sauce above
• 1 ½ cups fire-roasted tomatoes homemade—see below
• 1 cup shredded Monterey Jack cheese
• ½ cup sour cream
• ¼ cup chopped cilantro optional

Additional Homemade Elements:

• Fire-Roasted Tomatoes:
• 4 ripe tomatoes halved
• 1 tablespoon olive oil
• 1 teaspoon salt

Instructions

Prepare Fire-Roasted Tomatoes

• Preheat Your Traeger: Set it to 450°F (232°C).
• Roast Tomatoes: Brush halved tomatoes with olive oil and sprinkle salt over them. Place them on a grill-safe pan or cast iron skillet, cut side down.
• Grill for 10-12 minutes: You want them to get a slight char without burning. Once done, let them cool before roughly dicing them up. Set aside for the dip.

Cook Sausage & Veggies

• Cook the Sausage: In a medium skillet over medium heat, cook the ground sausage until browned and cooked through. Break it into smaller bits with your wooden spoon as it cooks. Once done, drain excess fat if necessary.
• Sauté Onions & Jalapeños: In the same skillet, toss in the diced onions and jalapeños (if using). Sauté them until softened and fragrant, about 5 minutes. Set aside.

Make Homemade Cheese Sauce

• Create a Roux: In a medium saucepan over medium heat, melt the butter. Once melted, add the flour, whisking constantly until it’s a smooth paste and lightly golden (about 2-3 minutes).
• Add Milk & Cream: Slowly pour in the whole milk and heavy cream, continuing to whisk until the mixture begins to thicken. This takes around 3-4 minutes.
• Add Cheese & Seasonings: Lower the heat and add the grated cheddar cheese one handful at a time, stirring until fully melted. Mix in garlic powder, smoked paprika, and a pinch of salt and pepper. Remove from heat.

Assemble & Smoke the Queso

• Combine Everything: In a large cast-iron skillet, mix the sausage mixture, fire-roasted tomatoes, cheese sauce, shredded Monterey Jack cheese, and sour cream until well combined.
• Get the Traeger Ready: Lower your Traeger to 225°F (107°C). We’re going low and slow to infuse that smoky flavor.
• Smoke the Queso: Place the skillet on the Traeger and let it smoke for about 1 hour to 1 hour 15 minutes. Stir occasionally to keep the consistency creamy and avoid any cheese from sticking or clumping up. Keep an eye on it, but let the Traeger do most of the work!

Finishing Touches

• Garnish: Once you pull the skillet off the grill, sprinkle freshly chopped cilantro on top. Feel free to add a few extra diced jalapeños or even a drizzle of hot sauce if you’re feeling bold.
• Serve Hot: Serve it up immediately with thick tortilla chips, or try dipping soft pretzels or tater tots for a next-level experience.