Dippin’ Into Deliciousness: Smoked, Fried Pickle Dip Recipe Tutorial!

Preheat the grill to 225°F for indirect heat using a mix of Hickory, Maple, and Cherry wood.

Prepare a piece of foil by spraying it to prevent sticking, placing the dull side up.

Score the top of the 8 oz brick of cream cheese with lines about 1 inch apart and half an inch deep.

Sprinkle smoked junk seasoning on top of the cream cheese.

Place the cream cheese on the foil and smoke it on the grill for 2 hours.

Remove 4 dill pickle spears from the jar, cut out the center, and dice them into 1/2 inch pieces.

Set the diced pickles aside in a bowl.

Toast 1/2 cup of pretzel crumbs in the leftover bacon grease on a griddle at 450°F, mixing them around until they absorb the grease.

Cook 5 strips of bacon on the griddle to your desired doneness, then place them on a plate to let the grease soak in.

In a bowl, combine the smoked cream cheese, 1 cup of mayonnaise, the diced pickles, crumbled bacon, toasted pretzel crumbs, 2 tablespoons of ranch seasoning, 2 teaspoons of dill, and 3 tablespoons of pickle brine.

Mix all ingredients thoroughly, ensuring to pull from the bottom to combine well.

Serve the dip in a bowl or a decorative bowl, topping it with extra pretzel crumbs, bacon bits, and leftover pickle pieces for garnish.

Equipment Needed

Spice Level: