Smoked Ghoul-da & Monterey Jack-o'-Lantern Queso Dip

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Thrilling and Flavorful

Delight in a spine-chilling twist to your appetizer spread with Smoked Ghoul-da & Monterey Jack-o'-Lantern Queso Dip! This delicious dip is crafted by slowly smoking a pumpkin filled with a luscious blend of Ghoul-da and Monterey Jack cheeses, cream cheese, diced tomatoes, and a hint of diced chilies. Elevate your festive gatherings with this ghoulishly good queso dip.

What You Will Need

For this recipe, you will need the below items:

  • Char-Griller Wrangler® Charcoal Grill
  • Lump Charcoal
  • 1 Pie Pumpkin
  • Array of cheeses (Monterey Jack, Gouda, Cream Cheese)
A pumpkin full of queso dip sits on a grill grateA smoked pumpkin full of queso dip topped with chopped chives sits on a square white serving plate. The top of the pumpkin sits to the side of the pumpkin. A man's arm can be seen holding up the plate in front of a Char-Griller Wrangler grillSomeone holds a chip full of queso dip above a smoked pumpkin filled with dip. The dip is topped with chopped with chopped chives.

Queso Companion

The Char-Griller Wrangler is an excellent choice for preparing the queso dip recipe. Its versatile design and efficient heat distribution make it well-suited for indirect cooking, ensuring a consistent and flavorful result. The Wrangler's ability to maintain steady temperature at 300°F creates the perfect environment for slowly smoking the pumpkin filled with cheeses, cream cheese, tomatoes, and chilies. The grill durability and spacious cooking area allows for easy placement of the pumpkin, and the tight-fitting lid helps infuse a smokiness into the dip.

Smoked Ghoul-da & Monterey Jack-o'-Lantern Queso Dip

Serves:
4
Cook Time:
30 - 60 min
Skill:
Beginner
Method:
Smoked
Food:
Appetizer

Ingredients

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  • Main

I've always found the idea of using a pumpkin as a vessel for cooking food to be intriguing. This festive queso dip is perfect for upcoming Halloween parties or Thanksgiving gatherings, especially when you're settling in to watch the big games. It delivers all the cheesy goodness one expects from a top-notch queso, complemented by a delightful hint of smokiness. It pairs exceptionally well with your favorite chips, making it an ideal treat to share with friends and family.

Thanks to Marc Martin for sending in this recipe!

Instructions

  1. 01

    Preheat your grill to 300°F for indirect cooking.

  2.  

  3. 02

    Fill the hollowed-out pumpkin with a mix of shredded cheeses, cream cheese, diced tomatoes and chilies, and a sprinkle of seasoning on top.

  4.  

    Ingredients

    • 1 Pie pumpkin, gutted
    • 1/2 cup Gouda, shredded
    • 1/2 cup Monterery Jack, shredded
    • 4 ounces Cream cheese, softened
    • 10 ounces Diced tomatoes and green chilis (one can)
    • 1 tablespoon You favorited BBQ seasoning
    • Optional: If you want more spice, add more spicy ingredients to taste

  5.  

  6. 03

    Cover the pumpkin with the lid and place it on the indirect heat of the grill, letting it smoke for 45 minutes.

  7.  

  8. 04

    Remove the lid, and stir the melted ingredients until they're well combined. Position the lid partially over the pumpkin, leaving a small opening for smoke to infuse, then close the grill lid and smoke for an additional 15 minutes.

  9.  

  10. 05

    Carefully take the pumpkin out, remove the lid, and serve the deliciously smoked queso with your favorite chips.

  11.  

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