Jalapeño Popper Dip Recipe on the Lone Star Grillz El Patron

Set up the El Patrone for indirect cooking with deflector plates in place.

Light a medium-sized fire using a mixture of oak and hickory.

Dial in the temperature to 250 to 275° F.

Place 8 slices of bacon and 8 jalapenos coated with olive oil on a tray with warming rack.

Cook for about 1 hour to 1 hour and 15 minutes until bacon is done to liking and jalapenos are roasted.

For extra crispy bacon, place it directly on the grates for a few minutes at the end.

Remove bacon and jalapenos and allow to cool for about 30 minutes.

Chop the bacon and jalapenos.

In a bowl, combine 8 oz softened cream cheese, 4 oz shredded mozzarella, 4 oz cheddar, 10 oz tomatoes with chilies, 1/2 cup sour cream, 1 tablespoon minced garlic, and chopped jalapenos and bacon (reserve some bacon for topping).

Mix until well combined.

Transfer mixture to a well-oiled 10-inch cast iron skillet or any baking dish.

Top with the reserved bacon.

Cook on El Patrone for about 45 minutes to 1 hour at 250 to 275° F.

Remove from heat and serve.

Equipment Needed

Spice Level: