Ingredients
- 4 oz cream cheese softened
- 4 oz cheddar cheese shredded
- 4 oz Monterey Jack cheese shredded
- 1/2 cup sour cream
- 4 jalapeños diced
- 3 slices bacon cooked, crumbled
- 1 tbsp BBQ rub
- 1/4 cup panko breadcrumbs
- 1 tbsp butter melted
Instructions
- In a mixing bowl, combine cream cheese, cheddar, Monterey Jack, sour cream, diced jalapeños, crumbled bacon, and BBQ rub. Mix until smooth.
- Spread the dip mixture evenly in a cast iron skillet.
- Combine panko breadcrumbs and melted butter in a small bowl. Sprinkle over the dip.
- Smoke the dip at 250°F for 45 minutes, or until hot and bubbly with a golden brown topping.
- Serve warm with Fritos or your favorite dippers.
Notes
- Adjust the heat. I left all the seeds from the jalapeños when I made this, and the dip came out quite spicy—and I *like* spicy food. So you can lower the heat by reducing the number of jalapeños, and/or removing the seeds.
- Make ahead. You can make this dip ahead of time and just heat it up when you're ready. Prepare the dip by finishing Step 3, and then refrigerate. Finish the rest of the steps when you're ready to make it.
Nutrition
Calories: 327kcalCarbohydrates: 5gProtein: 12gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 78mgSodium: 576mgPotassium: 125mgFiber: 0.4gSugar: 2gVitamin A: 940IUVitamin C: 1mgCalcium: 320mgIron: 1mg
Tried this recipe?Let us know how it was!