Before you get started

Spice intensity is highly variable due to jalapeños and whether or not they’re seeded, so gradually adding the chopped jalapeños to taste is an option.

Step

• Step 1

  When ready to cook, set the Traeger temperature to 225˚ F and preheat with the lid closed for 15 minutes. Use Super Smoke if available.

  00:15

  225 ˚F / 107 ˚C

  Super Smoke

• Step 2

  Place the cream cheese in an 8-inch cast iron skillet or similar size baking dish and slice the jalapeños into ¼-inch thick rings. Spread them out on a wire rack. For a less spicy dip, remove some or all the seeds and ribs. Place the skillet and rack directly on the grill grate and smoke the cream cheese and jalapeños for 25 minutes. 

  00:25

  225 ˚F / 107 ˚C

  Super Smoke

  Ingredients

  • 6 Large jalapeno, sliced

  • 8 Ounce cream cheese

• Step 3

  Remove the cream cheese and jalapeños from the grill and increase the grill temperature to 400°F. 

  400 ˚F / 204 ˚C

• Step 4

  Transfer the cream cheese to a medium bowl and set the skillet aside. Chop the jalapeños and add them to the cream cheese, along with the shredded cheese, mayonnaise, sour cream, scallions, and garlic powder. Reserve 2 tablespoons of the crumbled bacon and add the rest to the cheese mixture. Stir until combined. Season to taste with salt and pepper. Scrape the mixture into the skillet and spread evenly. 

  Ingredients

  • 2 Cup shredded cheddar-jack cheese blend

  • 1/3 Cup mayonnaise

  • 1/3 Cup sour cream

  • 1/4 Cup scallions, thinly sliced

  • 1 Teaspoon garlic powder

  • 1 Pound bacon, cooked and crumbled, divided

  • To Taste kosher salt

  • To Taste freshly ground black pepper

• Step 5

  Make the topping: In a small bowl, mix the reserved bacon with the cracker crumbs, Parmesan, and butter. Scatter the topping evenly over the dip. 

  Ingredients

  • 12  ritz (or similar) crackers, crushed (about ½ cup)

  • 1/4 Cup Parmesan cheese, grated

  • 2 Tablespoon unsalted butter, melted

• Step 6

  Return the skillet to the grill grate and cook until hot in the center and bubbly around the edges, about 20 minutes. 

  00:20

  400 ˚F / 204 ˚C

• Step 7

  Allow the dip to cool for about 5 minutes before serving with crackers, tortilla chips, or baguette slices.  Enjoy! 

  Ingredients

  •  crackers, tortilla chips, or baguette slices for serving