Smoked Jalapeno Popper Dip
This smoked jalapeño popper dip has all the flavor of the classic appetizer—crispy bacon, smoked jalapeños, and plenty of melted cheese—without the extra prep. It’s creamy, a little spicy, and perfect for sharing straight from the skillet.
Equipment
- Smoker or pellet grill
- Cast-iron skillet or foil pan
- Prep bowls and measuring utensils
- Sharp knife
Ingredients
- 2 (8 oz) packages cream cheese
- ¾ C sour cream
- 1 lbs. bacon diced & cooked
- 2 (16 oz.) blocks Monterrey jack cheese cubed
- 4-5 jalapeno peppers diced and deseeded
- 6 oz. Velveeta cheese
- Tortilla chips for dipping
Instructions
- Preheat a grill or oven to 300 degrees. Meanwhile, add all the ingredients to a large pan (keep a few bacon bits and jalapenos on the side if you’re feeling fancy to use as a garnish at the end).
- Once the grill has preheated, add the pan and cook for about 30 minutes, then begin mixing all of the ingredients together. After about another 15 minutes, give the dip another stir and remove the pan from the heat source.
- Top the dip with extra bacon bits and jalapenos if desired, then serve with tortilla chips and enjoy!
Notes
Need to Adjust the Texture? After your dip has been sitting out for a little while, you may want to doctor it up. For a smoother texture, whisk in a teaspoon of hot water to help re-emulsify the fat. Keep doing this until the desired consistency is reached. If you prefer a creamier consistency, add a spoonful of sour cream or a small splash of milk.