Ingredients

The following ingredients have 4 Servings
  • ½ pound bacon (diced)
  • 2 cloves garlic (minced)
  • 4 oz cream cheese (softened)
  • ½ cup chicken stock
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon black pepper
  • 2 cups Monterey jack cheese (shredded)
  • 1 Tablespoon corn starch
  • 2 Tablespoons green onions (sliced)

Instruction

  • Cook bacon. Preheat a cast iron skillet over medium heat. Cook the bacon pieces until crisp, about 3-4 minutes, and remove from the pan to a paper towel to drain. Leave about 1 Tablespoon of bacon grease in the pan.
  • Start making the dip. Add the minced garlic to the hot pan and cook for about 2 minutes. Whisk in the softened cream cheese, the chicken stock, the red pepper flakes, and the black pepper. Bring to a boil and then turn off the heat.
  • Add the cheese. In a bowl, combine the shredded Monterey jack cheese and the corn starch. Mix together to coat the cheese shreds evenly. Dump the cheese into the hot cream cheese/broth mixture. Whisk until the cheese is nice and melty.
  • Smoke. Place the cheese dip on the smoker at 175-200 degrees F for 30-45 minutes to melt the cheese and add some smoky flavor.
  • Serve. Remove the smoked cheese dip from the smoker and top with the cooked bacon and fresh sliced green onions. Serve while still hot with your favorite chips.