Jalapeño Popper Dip (Smoked)

This smoky jalapeño popper dip is everything you love about classic jalapeño poppers in a creamy dip form.

Course Appetizer

Prep Time 20

Cook Time 40

Total Time 1

Servings people

8 oz cream cheese full-fat, we use Philadelphia
1-2 tsp BBQ rub seasoning
2 strips bacon the thicker the better, smoked flavor is ideal
1 jalapeño sliced
2-4 oz sharp cheddar cheese hand-shredded is best, but pre-shredded will also work

Pre-heat electric smoker to 225°F according to the manufacturer’s instructions.
Place cream cheese block in the center of a cast iron skillet or on a sheet of aluminum foil.
Score the cream cheese by dragging the tip of a sharp knife diagonally across the surface with just enough pressure to make an indent. For cleaner lines, wipe the knife clean after each stroke.
Sprinkle BBQ seasoning to cover the surface of the cream cheese, being sure to avoid applying a thick coating as this will make it too salty.
Place in smoker and set a timer for 40 minutes.
While the cream cheese is smoking, cook bacon strips using your preferred method. For even better results, smoke your bacon by placing it on the smoker for about 20 minutes a side.
Clean and dice jalapeño peppers, rough chop bacon, and combine in a small bowl with your shredded cheddar cheese.
At the 40-minute mark, check for doneness. You will see the cream cheese has expanded to a puffy appearance with splitting at the score marks.
Carefully add cheese, bacon, and jalapeños and allow about 3 minutes for the cheese to melt.
Remove from the smoker and allow the dip to cool for about 5 minutes before serving.

Prepare: Soak wood chips for 30 minutes in water or according to package directions.
Your grill will have two zones, one side will be for the hot coals, and the other will be a space for the drip pan.
Heat charcoal using your preferred method and pile hot coals to one side of the grill.
Carefully place an aluminum drip pan on the opposite side and fill halfway with tap water.
Place soaked wood chunks on top of the hot coals.
Replace the grill grate and add bacon strips directly over the drip pan.
Place cream cheese on the grill over indirect heat.
Close the lid making sure the air vents are on facing the opposite side as the coals - this will ensure a full circulation of the smoke.
Cook bacon for 10 minutes per side or until desired crispiness.
Remove bacon from the grill and, when cool to the touch, rough-chop and chop jalapeño. Set aside with the shredded cheese.
Allow the cream cheese to smoke for another 40 minutes.
Sprinkle toppings directly on cream cheese and allow to cook an additional 3 minutes or until the cheese is melted.
Let your dip rest for about 5 minutes to cool and enjoy.

The outside temperature and size of your smoker can make a difference. It’s always good to take a peek at your cream cheese while it is smoking.
Don’t skip scoring. These lines make it easy for dipping and will enhance the flavor.
Make sure your cream cheese is cold before popping it into the smoker. If it’s room temp or warm it might overcook and fall apart.
For an extra smoky flavor, feel free to smoke the bacon along with the cream cheese. This will take only about 20 minutes a side depending on how crispy you like it.