Smoked sausage, bacon, jalapeños and cheese…What’s not to like about this smoked jalapeno poppers dip recipe? Great for game day, or any other day!
- 3 fresh jalapeños
- 1 C Pickled jalapeños
- 2 smoked Italian Sausages
- 6 slices cooked thick cut bacon
- 4 oz cream cheese
- 4 oz shredded cheddar cheese
- 8 oz shredded Colby-Jack cheese
- 2 tbsp sour cream
- Mozzarella cheese
- Panko Bread Crumbs
Smoked Jalapeno Poppers Cheesy Dip
Set up your smoker with charcoal, and add a chunk of apple wood. While the pit is heating up, proceed to prepare your ingredients.
Remove the seeds from 2 fresh jalapeños and dice them. Slice 1 more jalapeño in round slices. Dice 2 smoked Italian sausages and add everything to a large bowl. Add 4 oz cream cheese, 4 oz shredded cheddar, 8 oz shredded Colby-Jack, 1 C pickled jalapeños, 6 slices bacon (sliced) and 2 tbsp sour cream. Mix everything well.
Move the mix over to a cast iron skillet, and top with shredded Mozzarella, sliced jalapeño and Panko bread crumbs.
Move the skillet over to the smoker, and cook over indirect heat at 400°F for about 20 minutes.
When ready, dip directly out of the skillet.
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