Smoked Cranberry Bacon Dip
Smoked Cranberry Bacon Dip is a great appetizer recipe perfect for any holiday, smoked cream cheese brings great wood fired flavor to this dip
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 2 (8 ounce) blocks cream cheese
- 1 pound bacon
- 2 cups shredded cheese of choice (I used Mexican blend)
- 1 1/4 cups mayo
- 6 ounces dried cranberries
- 1 packet dry ranch seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Old Bay seasoning
- a few dashes of your favorite hot sauce
- crackers for serving (I used Ritz)
Instructions
- Set your smoker or pellet grill to 180 degrees. Put the cream cheese blocks on foil and cut diagonally, about half inch deep (picture example in post above). Put the foil with the cream cheese on the smoker or pellet grill grate for 2 hours.
- Set a skillet over medium heat and use kitchen scissors to cut the bacon into bite size pieces directly into the skillet. Cook the bacon 7 to 9 minutes stirring a few times remove and place on paper towels to drain excess grease.
- Put the cream cheese, cooked bacon, shredded cheese, mayo, dried cranberries, dry ranch seasoning, garlic powder, onion powder, Old Bay seasoning, and hot sauce into a bowl. Stir until combined.
- Put the dip in the refrigerator until ready to serve with crackers.