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.
Calories 163 kcal
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 1/3 cup mayonnaise 3 large jalapenos seeded, deveined, diced Mexican cheese blend for topping jalapeno slices for topping
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. Calories: 163 kcal | Carbohydrates: 1 g | Protein: 6 g | Fat: 15 g | Saturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 41 mg | Sodium: 206 mg | Potassium: 48 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 442 IU | Vitamin C: 3 mg | Calcium: 158 mg | Iron: 1 mg