Smoked Jalapeno Popper Dip
This smoked jalapeno popper dip is everything you love about your favorite cream cheese-stuffed poppers, but in a smoky dip form! Loaded with smoked cream cheese, pepper jack, and cheddar with diced smoky jalapeños, this awesome smoker dip recipe will be your new go-to appetizer!
Servings: 8 people
Ingredients
- 8 oz cream cheese
- 3 whole fresh jalapeños
- 2 teaspoons Spice That Jalapeno All-Purpose Seasoning or your favorite all-purpose seasoning
- 8 oz pepper jack cheese shredded
- 4 oz sharp cheddar cheese shredded
- ¼ cup jarred pickled jalapeños diced
- ¾ cup sour cream
- ¼ cup mayonnaise
- 4 slices bacon
For the Topping:
- ½ cup panko breadcrumbs
- 4 oz sharp cheddar cheese shredded
- 2 slices bacon
Instructions
- Heat pellet grill to 250℉ with your choice of wood or pellets.
- Place the block of cream cheese on a small sheet tray. Sprinkle the top with about 2 teaspoons of Spice That.
- Place the sheet tray of cream cheese and the 3 whole jalapeños on the grill. Close the grill lid and smoke at 250°F for 50 minutes to 1 hour.
- While the cream cheese and jalapeños are smoking, cook 6 slices of bacon in a skillet until crispy. Transfer to a paper towel to drain. Then dice and set aside. Reserve about 2 slices worth of chopped bacon for garnish.
- Remove the jalapeños and cream cheese from the smoker. Slice 1/2 of one smoked jalapeno for garnish, and seed and dice the remaining peppers.
- In a large bowl, combine the smoked cream cheese, sour cream, mayonnaise, pepper jack cheese, 4 ounces of cheddar cheese, pickled jalapeños, diced smoked jalapeños, and crumbled bacon. Mix until well combined.
- Transfer the mixture to a 9-10 inch cast iron or oven-safe pan. Place the pan of dip on the smoker and smoke until melty, about 30 minutes. Remove from the smoker and stir well.
- Increase smoker temperature to 325°F. In a medium bowl, mix together 4 ounces of sharp cheddar cheese, panko breadcrumbs, and reserved crumbled bacon. Sprinkle evenly over the top of the dip.
- Return the dip to the smoker for 20-25 minutes until the topping is golden and the cheese is melted.
- Remove from the smoker and top with sliced smoked jalapeños for garnish. Serve hot with tortilla chips, corn chips, or crackers.