Whether you're cheering from your cozy recliner or tailgating and sitting close enough in the stands to taste the sweat of the players in the autumn air, every game needs a few good starters - especially when it comes to the grub. This Bacon and Cheese Dip, inspired by a Rachel Ray recipe, meets all of the top tailgating criteria. It's easy to prepare, quick to Traeger and mouthwateringly delicious.
BACON and CHEESE DIP
PREP TIME: 10 minutes
COOK TIME: 18 minutes
SERVES: 6 servings
RECOMMENDED PELLETS: Any pellets
8 slices center cut bacon, cooked and crumbled
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded Swiss cheese
3 scallions, chopped
2 teaspoons horseradish
1/4 cup shredded Swiss cheese - for topping (optional)
1/2 cup smoked almonds, coarsely chopped
1 scallion, chopped - for topping (optional)
Start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 400 degrees F with lid closed for 10 to 15 minutes.
In a mixing bowl, combine cream cheese, mayonnaise, dijon mustard, swiss cheese (except cheese for topping), scallions, horseradish and crumbled bacon.
Transfer to a shallow small casserole or baking dish.
If you love extra cheesiness, top the dip with the additional 1/4 cup of extra swiss cheese. (When tailgating, prepare everything up to this step so that you can just fire up the Traeger and cook the dip on location.)
Place the casserole dish on the Traeger grill grate and cook until golden and bubbly at edges, 15 to 18 minutes.
Top with chopped smoked almonds (Follow our recipe to smoke some delicious nuts!) and chopped scallions, if desired.
Dip in while it's still hot and gooey.