By Traeger Kitchen
Mouths will water when you serve up this smoked bacon cheese dip that has layers of flavor.
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|8 Slices||sliced bacon, cooked, crumbled|
|8 Ounce||cream cheese, softened|
|2 Teaspoon||Dijon mustard|
|1 3/4 Cup||Shredded Swiss cheese, divided|
|5||Scallions, chopped, divided|
|1/2 Cup||smoked almonds, coarsely chopped|
|As Needed||Crackers, for serving, optional|
|As Needed||Sliced vegetables, for serving, optional|
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes
400 ˚F / 204 ˚C
In a medium bowl, add the cream cheese, mayonnaise, dijon mustard, 1 1/2 cups Swiss cheese, 4 chopped scallions, horseradish, crumbled bacon, and almonds, and mix well to combine.
8 Slices sliced bacon, cooked, crumbled
8 Ounce cream cheese, softened
1/2 Cup Mayonnaise
2 Teaspoon Dijon mustard
1 3/4 Cup Shredded Swiss cheese, divided
5 Scallions, chopped, divided
2 Teaspoon horseradish
1/2 Cup smoked almonds, coarsely chopped
Transfer to a small shallow casserole or baking dish. Top the dip with the remaining 1/4 cup of Swiss cheese.
Place the casserole dish directly on the grill grates. Close the lid and cook until golden and bubbly at the edges, 15-18 minutes.
400 ˚F / 204 ˚C
Remove the cheese dip from the grill and top with reserved chopped scallions. Serve with crackers or sliced vegetables, as desired. Enjoy!
As Needed Crackers, for serving, optional
As Needed Sliced vegetables, for serving, optional