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Game Day Cheese Dip

10

18

Hickory

Mouths will water when you serve up this smoked bacon cheese dip that has layers of flavor.

6

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  • 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

  • Crackers, for serving, optional

  • Sliced vegetables, for serving, optional

  • 1

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes

    400 ˚F

  • 2

    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

  • 3

    Transfer to a small shallow casserole or baking dish. Top the dip with the remaining 1/4 cup of Swiss cheese.
  • 4

    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

  • 5

    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

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