Looking for a dip recipe for the big game or an upcoming party? Look no further than this creamy bacon and cheese dip that gets finished on the Traeger Grill for extra wood-fired flavor. We like to serve the dip with tortilla chips or thin slices of crispy toasted bread.
Garnish the dish with diced jalapeno peppers, green onions and parsley, if desired.
1 pound ground venison
1 yellow onion, diced
6 slices bacon
8 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese, divided
1 cup shredded cheddar cheese, divided
2 tablespoons Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon garlic powder
kosher salt and black pepper, to taste
Garnish with diced jalapenos, green onions and fresh parsley
In a 10-inch cast-iron skillet, brown the bacon slices over medium until crisp. Remove the bacon from the pan, reserving the grease. Add the diced onion to the bacon grease and increase the heat to medium-high. Cook 4 to 6 minutes until onions are soft and translucent. Add the ground venison to the pan with the onions. Cook until the venison has browned. Crumble the bacon and return it to the skillet.
Add the cream cheese, half the shredded cheese, Worcestershire sauce, hot sauce, garlic powder, salt and pepper to taste. Stir until the cheese has melted.
Sprinkle over the remaining cheese and place the skillet onto a pre-heated 350-degree grill. Cook for 15 minutes until top cheese has melted and browned lightly. Top with diced jalapenos, green onions and fresh chopped parsley.
We leave the dip in the skillet to serve so that it stays warm and creamy. Just dig right in.
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