Cheesy Pork Dip Recipe on the Pellet Grill

January 03, 2023

If you’re looking for a delicious appetizer or finger food, you’re at the right place. My Cheesy Pork Dip is packed with flavor and just can’t be beat. It’s simple to make, too, with just a few ingredients. This tasty dip is sure to be a crowd favorite at your next party or tailgate.

Cheesy Pork Dip Recipe

What can beat a meaty, cheesy, savory dip with a little spiciness? Nothing in my book! This dip only requires a few ingredients and a little cook time to be the perfect addition to your next get together. 

The Ingredients

These ingredients for this dip are easy to find at any grocery store. You may even have them in your kitchen already. 

• Leftover pulled pork. When you make one of my pulled pork recipes, it makes a ton. You can use some of the leftovers to make this appetizer. 
• Cream cheese. Smooth and flavorful, cream cheese is a wonderful base for dip. I let mine set out about an hour to soften up.
• Pico de gallo. I wanted the dip to have some spiciness and a nice color. Pico de gallo brings both.
• Sour cream. For a zingy snap of taste, sour cream is a winner. 
• Health Riles BBQ Sweet BBQ Rub. This staple rub, the first one we perfected, starts out sweet and finishes with a flavorful zip of heat. 
• Health Riles BBQ Sweet BBQ Sauce. Not just for ribs! This blended sauce made with several herbs and spices is an outstanding addition to all types of food. 
• Shredded cheddar cheese. Melty, tasty, savory. Cheddar cheese should be in every dip recipe, in my opinion.
• Jalapeños. A few slices give any dish a swift kick of heat that’s sure to wake up every taste bud in your mouth. 
• Garlic-flavored pita chips or BBQ pork rinds. Either or both of these can be used as the vehicles for the dip. 

The Equipment Setup

• Traeger Pellet Grill. I cooked this dish on my Traeger Pellet Grill preheated to 400 degrees F. 

The Process for Making Cheesy Pork Dip

You can find a detailed demonstration of this recipe in the video and recipe card at the bottom of this post. Here’s a quick run-through of the dish. 

• Combine the ingredients. I chopped up some leftover pulled pork and placed it in an aluminum pan. I unpackaged the softened cream cheese and threw the whole chunk in with the pulled pork and spooned in the pico de gallo and sour cream. Then came the seasonings. I sprinkled on my Sweet BBQ Rub and poured on my Sweet BBQ Sauce to sweeten things up a bit. 
• Mix and mash. I took my hands and mixed  the ingredients together, mashing up the chunkier ingredients as I went. I worked on it until everything was completely combined.
• Put the mixture in the skillet. Using my hands again, I transferred the mixed up ingredients to a small cast iron skillet, mashing and forming it as I went.
• Top off the dip. Removing my gloves I dug into a big bowl of cheddar cheese and put a thick layer of it on top of the dip. Then I laid several slices of jalapeños on top of the cheese for a blast of extra heat. Finally, I went back over the mixture with a few shakes of my Sweet BBQ Rub and a light drizzle of my Sweet BBQ Sauce.
• Grill it up. I took the pan and placed it on the grill to cook for about 30 minutes.
• It’s done! After 30 minutes, I checked in on the dip and it made my mouth water. It was bubbly, the cheese was melty, and it smelled so good. I took it off the grill and let it cool down for 5 minutes. 

The Results

I spooned some of the dip onto a pork rind, took a big bite, and oh boy! That dip is nothing but cheesy, tasty goodness. It’s a party for your mouth. The blend of the ingredients with the spices and BBQ sauce was the ideal combination of sweet, savory, and hot. Make this dip for the next gathering you go to and you’ll knock everybody’s socks off. 

Serving Suggestions 

A person snacking on this dip will probably eat several chip’s full. This pan will serve between 4 and 6 people. 

Storing Cheesy Pork Dip

Let it cool, spoon it into an airtight container, and store it in the fridge for up to 3 days. 

Equipment and Tools

Traeger Pellet Grill, Royal Oak Charcoal Pellets, aluminum pan, small cast iron skillet, and black nitrile gloves. 

Also in Shootin' the Que with Heath Riles