INGREDIENTS:
- 8 strips Bacon, chopped
- 1 pound Ground Beef 80/20
- 1 cup White Onion, diced
- 8 ounces Cream Cheese
- 8 ounces Cheddar Cheese
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons Chef Greg's 4 Letter Rub
- 2 tablespoons Ben's Heffer Dust
- 1/4 cup Ketchup
- 1 tablespoon Yellow Mustard
TOPPING:
- 4 ounces Cheddar Cheese
- 1/2 cup Kosher Pickles, chopped
ADDITIONAL ITEMS:
- Cast Iron Skillet or Dutch Oven
INSTRUCTIONS:
- Preheat recteq to 375°F with a cast iron skillet.
- Add the chopped bacon to the cast iron skillet and allow to become crispy, about 6-8 minutes. Remove from the pan and allow to drain on a paper towel.
- Add the ground beef to the skillet and cook until no longer pink, breaking into smaller pieces with a wooden spoon. Remove from the skillet and drain well.
- Wipe out any excess grease from the skillet, add the diced onion and cook just until soft, about 4-5 minutes.
- Add the beef, bacon, cream cheese, Cheddar cheese, Worcestershire, rubs, ketchup, and mustard, mix. Allow the mixture to smoke for 35-40 minutes until hot and bubbly.
- Remove from the recteq and top the skillet with the additional cheese and chopped pickles.
SERVING SUGGESTIONS:
This tasty dip can be paired with the heartiest of kettle potato chips, toasted bread, or your favorite corn chips!