Smoked Jalapeño Dip

Instructions

Smoker Directions

Heat smoker or grill to 250 F for indirect cooking.

Place jalape.os, cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt and pepper in a 9-by-13-inch disposable aluminum pan.

Add half the bacon and . cup each of the cheddar and pepper jack. The ingredients do not need to be mixed at this point.

Smoke uncovered for 1 hour. Stir until thoroughly combined, then spread the mixture evenly in the pan.

Top with remaining cheddar, pepper jack and bacon. Continue smoking for 30–60 minutes, until the cheese is melted and the dip is hot throughout.

Serve warm with crackers, tortilla chips or sliced baguette.

Oven Option

No smoker? Combine the ingredients as directed and bake at 375 F for 15 minutes. Top with the remaining cheese and bacon, then bake for another 5–7 minutes, or until the cheese is melted and the dip is heated through.

Ingredients

8–10 jalapeños, stems and seeds removed, diced
12 ounces cream cheese, softened
1 cup sour cream
¼ cup mayonnaise
10 strips bacon, cooked and diced, divided
1 cup shredded sharp
cheddar cheese, divided
1 cup shredded pepper jack
cheese, divided
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. salt
½ tsp. black pepper
Crackers, tortilla chips or sliced baguette for serving