Smoked Cheese Dip
Smoked cheese dip combines crispy bacon, fresh garlic, and loads of real, melty cheese in a delicious dip that's perfect with chips!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Appetizers, Snacks
Cuisine: Party Food, Snacks
Keyword: Smoked Cheese Dip
Servings: 4 people
Author: Susie Bulloch
- ½ pound bacon diced
- 2 cloves garlic minced
- 4 oz cream cheese softened
- ½ cup chicken stock
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
- 2 cups Monterey jack cheese shredded
- 1 Tablespoon corn starch
- 2 Tablespoons green onions sliced
Cook bacon. Preheat a cast iron skillet over medium heat. Cook the bacon pieces until crisp, about 3-4 minutes, and remove from the pan to a paper towel to drain. Leave about 1 Tablespoon of bacon grease in the pan.
Start making the dip. Add the minced garlic to the hot pan and cook for about 2 minutes. Whisk in the softened cream cheese, the chicken stock, the red pepper flakes, and the black pepper. Bring to a boil and then turn off the heat.
Add the cheese. In a bowl, combine the shredded Monterey jack cheese and the corn starch. Mix together to coat the cheese shreds evenly. Dump the cheese into the hot cream cheese/broth mixture. Whisk until the cheese is nice and melty.
Smoke. Place the cheese dip on the smoker at 175-200 degrees F for 30-45 minutes to melt the cheese and add some smoky flavor.
Serve. Remove the smoked cheese dip from the smoker and top with the cooked bacon and fresh sliced green onions. Serve while still hot with your favorite chips.
Calories: 570kcal | Carbohydrates: 7g | Protein: 24g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 855mg | Potassium: 254mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1017IU | Vitamin C: 1mg | Calcium: 460mg | Iron: 1mg