Difficulty Medium
Cook Time 25 min
Heat Medium 🌶🌶
Pulled Pork BBQ Queso Dip is a creamy, cheesy dip that brings together smoky pulled pork, Velveeta, and pepper jack cheese for an explosion of flavor. The addition of green chilies and sweet corn adds a delightful texture, making it a must-have for any gathering. This dip is perfect for sharing, and once you taste it, you’ll be dreaming of making it again and again!
✨ AI Summary Step-by-Step Cooking Guide Ingredients 2 cups BBQ smoked pulled pork, shredded 6 strips bacon, cooked crispy and crumbled 1 cup maple baked beans 8 oz cream cheese, softened 2 cups shredded pepper jack cheese 2 cups shredded Monterey Jack cheese 8 oz Velveeta, cubed 1 cup sour cream 1 (4 oz) can diced green chilies, drained 1/2 cup red onion, finely diced 1 cup frozen corn, thawed 1/2 cup Devil Spit BBQ sauce (or your favorite spicy BBQ sauce) 2 tablespoons butter 1/2 teaspoon black pepper Directions 1 In a large skillet or pot over medium heat, melt butter and sauté red onions until softened, about 3-4 minutes. 2 Add cream cheese, Velveeta, pepper jack, and Monterey Jack to the pot, stirring frequently until cheeses are fully melted and smooth. 3 Stir in sour cream, green chilies, corn, baked beans, and black pepper until well combined. 4 Fold in pulled pork, crumbled bacon, and Devil Spit BBQ sauce, stirring until everything is heated through and evenly mixed, about 5 minutes. 5 Reduce heat to low and let simmer for 10 minutes, stirring occasionally to prevent sticking. 6 Taste and adjust seasoning if needed, adding more BBQ sauce for extra kick or sour cream to mellow it out. 7 Transfer to a slow cooker on warm setting or serve immediately in a cast iron skillet with tortilla chips, crackers, or fresh vegetables for dipping.
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