JesseEatzA smoky, creamy, and spicy dip featuring sharp white cheddar, crispy bacon, and fresh jalapeños, smoked to perfection.
In a medium bowl, combine the cream cheese, half of the bacon bits, shredded white cheddar, diced jalapeños, garlic powder, black pepper, and salt. Mix thoroughly until well combined.
Form the mixture back into a block shape. Place it on a piece of parchment paper and put it in the freezer to firm up so it holds its shape during smoking.
Don't skip the freezer step or the block might spread too much in the heat.
Preheat your smoker to 230°F using a mild wood like apple or pecan.
Remove the cheese block from the freezer. Score the top in a crosshatch pattern with a knife. Drizzle with olive oil and top with the remaining bacon bits and a generous dusting of BBQ rub.
Place the cheese block (on the parchment or a small cast iron skillet) into the smoker. Smoke for 2 hours until the outside is golden and the inside is warm and softened.
Serve immediately while warm with tortilla chips or sturdy crackers.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.