Fire & Smoke Classic Cheese Dip
Ingredients
10 slices of crumbled cooked The Butcher on Whitlock Maple Rum Bacon
~1 Tablespoon Fire & Smoke BBQ Co. Classic Rub
8 Ounce cream cheese, softened
1/2 Cup Duke’s mayonnaise
2 Teaspoon Gulden’s Spicy Brown Mustard
1 3/4 Cup freshly shredded Boar’s Head Swiss cheese
4 chopped Green Onions
2 Teaspoon Prepared Horseradish
Cook
Inspiration from the Traeger Cheese Dip Recipe
In a mixing bowl, combine all of the ingredients (reserve ~1/4 cup of Swiss) and mix well.
Transfer to a cast iron skillet and top with the reserve Swiss Cheese.
Bake on the Traeger, running on High/400° for 15-20 minutes, until the top has browned and the cheese is bubbling.
Tools
Grill: Traeger Grills Heartland 20
Board: The Bull’s Black Olive
Knife: Messermeister Custom 8” Chef’s Knife
