Easy Smoked White Queso Dip on the Traeger Ironwood 885 | Heath Riles BBQ

Which one of y’all doesn’t love cheese? I’m guessin’ none! My recipe for Smoked White Queso Dip is super simple and can be prepped in 15 minutes. This is a great, mostly hands-off recipe that is going to be the runaway hit at your next big party or tailgate. Just get those ingredients into a pan and get it going on the Traeger Ironwood 885. After a couple hours, add chips and your hungriest friends!

Full Step-By-Step Recipe: https://www.heathrilesbbq.com/blogs/favorite-recipes/easy-smoked-white-queso-dip-on-the-traeger-ironwood-885

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WHAT HEATH USED:
• Royal Oak Charcoal https://amzn.to/3ua1g8W
• Trager Ironwood 885 https://www.traeger.com/pellet-grills/ironwood/885
• Aluminum Pans 9x13 Disposable Foil Pans https://amzn.to/3xpwMBH
• Victorinox Fibrox Pro 6-inch Curved Boning Knife https://amzn.to/3NIS837
• Heath Riles Garlic Jalapeno Rub https://bit.ly/2yXvmD4

INGREDIENTS:
• 3/4 cup of milk
• Can of lime and cilantro Rotel
• 8oz block of cream cheese
• 1lb of white American cheese diced
• 1lb of Velveeta cheese diced
• 1/2 lb of pepperjack cheese
• 1 deseeded jalapeno chopped
• 1 head of cilantro chopped
• Heath Riles Garlic Jalapeno Rub

DIRECTIONS:
1. Get your grill to 300º.
2. Mix the ingredients above in a disposable aluminum pan.
3. Place the pan on your grill. Add 3/4 cup of milk to help with the consistency of your queso. Stir every 30 minutes.
4. After 2 hours, or until your queso dip is completely melted, take off your grill and serve.
5. Serve with chips, crackers, veggies, or whatever you'd like. Enjoy!

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Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you

Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections

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