This skillet bacon smoked cheese dip is bubbly, gooey, and irresistible with tortilla chips, potato chips, crackers, or fresh vegetables. It works wonderfully as an appetizer, game-day snack, or party side.
Smoked Cheese Dip
I’m a lifelong cheese fan and love a hot, melty scoop of stringy cheese. Combining that with crisp bacon felt like a must, so this smoked cheese dip brings together smoky bacon, fresh garlic, cream cheese, and shredded Monterey Jack for a rich, smooth dip made without processed American cheese.
The recipe gets a touch of heat from red pepper flakes and coarse black pepper that balance the creamy cheese and salty bacon. Best of all, this dip is cooked in a single skillet, takes under an hour from start to finish, and is fantastic served hot with crunchy chips.
Ingredients
These simple ingredients are likely already in your kitchen. You’ll need:
- 1/2 pound diced bacon
- 2 cloves minced garlic
- 4 ounces softened cream cheese
- 1/2 cup chicken stock
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 2 cups shredded Monterey Jack cheese
- 1 tablespoon corn starch
- 2 tablespoons sliced green onions
A cast iron skillet (8-inch works well) is ideal for this recipe, but a larger skillet will also do.
How to Make Smoked Cheese Dip
This recipe is straightforward and quick—plan for about an hour total, with most of the time spent smoking the dip.
- Render the bacon. Preheat a cast iron skillet over medium heat. Add the diced bacon and cook until crisp. Remove the cooked bacon to drain on paper towels, leaving about 1 tablespoon of bacon grease in the skillet.
- Make the base. Sauté the minced garlic in the reserved bacon grease for about 1–2 minutes. Add the softened cream cheese, chicken stock, red pepper flakes, and black pepper. Stir and heat until the mixture is smooth and combined, then remove from direct heat.
- Add the cheese. Toss the shredded Monterey Jack with the corn starch so the shreds are evenly coated. Fold the cheese into the warm base and whisk until melted and creamy.
- Smoke. With a smoker preheated to about 175–200°F (80–95°C), place the skillet on the grill grates, close the lid, and smoke for 30–45 minutes. This melts the cheese fully and adds a subtle smoky flavor.
- Serve. Remove the skillet from the smoker, top with the reserved bacon and sliced green onions, and serve immediately while the dip is hot and melty.
Tips and Variations
- Change the cheese. Monterey Jack is mild and melty, but pepper Jack adds heat, Colby Jack brings a cheesier note, and a sharp cheddar will give more tang.
- Try different toppings. Swap or add toppings like chorizo, cooked sausage, black beans, roasted red peppers, or pickled jalapeños for different flavor profiles.
- Switch your dippers. This dip is classic with tortilla chips, but it’s also excellent with flavored potato chips, sweet potato chips, sturdy crackers, or crudités.
Want to share your twist on this dip? We love hearing how readers adapt recipes—tell us what worked for you.
Smoked Cheese Dip Recipe
If you tried this smoked cheese dip and enjoyed it, leave a comment and share your experience. The smoky, savory combination of real melted cheese and bacon makes this an easy favorite for gatherings and casual snacking.
Smoked Cheese Dip
Ingredients
- ½ pound bacon, diced
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- ½ cup chicken stock
- 1 teaspoon red pepper flakes
- ½ teaspoon black pepper
- 2 cups Monterey Jack cheese, shredded
- 1 Tablespoon corn starch
- 2 Tablespoons green onions, sliced
Instructions
- Cook bacon. Preheat a cast iron skillet over medium heat. Cook the diced bacon until crisp, about 3–4 minutes. Transfer to paper towels and leave roughly 1 tablespoon of bacon grease in the pan.
- Start the dip. Add minced garlic to the hot pan and cook 1–2 minutes. Whisk in softened cream cheese, chicken stock, red pepper flakes, and black pepper. Bring to a low boil, then remove from direct heat.
- Add the cheese. Combine shredded Monterey Jack with corn starch to coat the shreds. Stir the cheese into the hot base and whisk until fully melted and smooth.
- Smoke. Place the skillet on a smoker set to 175–200°F and smoke for 30–45 minutes to develop a gentle smoky flavor and ensure the cheese is fully melted.
- Serve. Top with the cooked bacon and sliced green onions. Serve hot with chips, crackers, or veggies.
Nutrition
Carbohydrates: 7 g |
Protein: 24 g |
Fat: 50 g
Nutrition information is an approximation.