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Ultimate Game Day Dip

10

30

Mesquite

Kick off game day with the ultimate snack. This three cheese dip is elevated with wood-fired bacon, spiced with jalapeños and baked over mesquite wood for a dip your crowd will flip over.

6

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  • 1 Pound cream cheese, softened

  • 1 Cup mayonnaise

  • 1 Cup shredded cheddar cheese

  • 1/2 Cup shredded Parmesan cheese

  • 6 jalapeños, seeded, ribs removed and finely diced

  • 8 Slices bacon, cooked and finely chopped;

  • 1/2 Cup chopped scallions

  • chips, crostini or vegetables, for serving

Topping

  • 1 Cup panko breadcrumbs

  • 1/2 Cup shredded Parmesan cheese

  • 1/4 Cup butter, melted

  • 1

    When ready to cook, set Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.

    350 ˚F

  • 2

    In the bowl of a stand mixer, combine cream cheese and mayonnaise and mix with the paddle attachment until combined. Fold in remaining ingredients for the dip.

    • 1 Pound cream cheese, softened

    • 1 Cup mayonnaise

    • 1 Cup shredded cheddar cheese

    • 1/2 Cup shredded Parmesan cheese

    • 6 jalapeños, seeded, ribs removed and finely diced

    • 8 Slices bacon, cooked and finely chopped;

    • 1/2 Cup chopped scallions

  • 3

    Transfer to a cast iron skillet and smooth out the top. Combine ingredients for the topping and place on top of the dip. Place cast iron directly on the grill grate and cook 20 to 30 minutes or until the top is lightly browned and the dip is bubbling.

    350 ˚F

    • 1 Cup panko breadcrumbs

    • 1/2 Cup shredded Parmesan cheese

    • 1/4 Cup butter, melted

  • 4

    Serve with chips, crostini or veggies for dipping. Enjoy!

    • chips, crostini or vegetables, for serving

Cooking Notes

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