Grilled Jalapeno Popper Dip

If you haven’t tried grilled dips, I strongly recommend that you run out, get you some ingredients, a few disposable pans, and get to it. You can use pretty much any dip recipe that would normally be heated in the oven or on the stovetop.

Course Appetizer

Cuisine American

Keyword dip, jalapeno popper

Prep Time 10

Cook Time 30

Servings

Calories 163kcal

Equipment

Ingredients

16 ounces cream cheese softened
8 ounces extra sharp cheddar cheese grated
8 ounces pepper jack cheese grated
6 slices bacon cooked, crumbled
4 ounces green chiles not drained
⅓ cup mayonnaise
3 large jalapenos seeded, deveined, diced
Mexican cheese blend shredded, for topping
jalapeno slices for topping

Instructions

Fire up your grill for indirect cooking. You want the indirect heat to be 350-400 F.
Combine the cheeses, bacon, chiles, mayonnaise, diced jalapenos in a large bowl.
Transfer mixture to a disposable pan you can use on the grill.
Spread out evenly.
Top with the Mexican cheese and jalapeno slices.
Place on grill over indirect heat for 30-45 minutes or until bubbly hot.
Remove and serve.

Notes

You can use cheddar or pepper jack instead of the Mexican cheese blend.

Nutrition