Bacon Cheddar Dip Recipe
Bacon Cheddar Dip Recipe
Always a crowd pleaser! This Bacon Cheddar Dip Recipe is perfect for tailgate parties! A spicy dip for tortilla chips.
INGREDIENTS
- 2 cups shredded sharp Cheddar cheese
- 12 slices Wurst Haus Hickory-Smoked Bacon cooked crisp and finely chopped
- 1/2 cup mayonnaise
- 1/4 cup Wurst Haus Mild BBQ sauce
- 1/4 cup sliced green onions
- 1/2 tsp garlic powder
- 1/4 – 1/2 tsp ground cayenne pepper
INSTRUCTIONS
- Combine all ingredients in a large bowl; mix well. Serve with pita or tortilla chips for dipping.
- To use as a spread for crackers, place dip onto a piece of plastic wrap. Use the wrap to shape into a log and refrigerate overnight.
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Testimonials
The original German Bratwurst is fantastic. I’m from Germany and this is really authentic and excellent by local standards. Keep in mind that “Brat” means panfry … these do much better panfried with a little oil, on the grill they get too dry (in German...
Tom F
We stop by every time we visit Hermann. Their selection of meats and jams is terrific! Pro-Tip: Bring an empty cooler with you so you can stock up! 🙂
Erin E
Ordered in the morning, shipped later in the day, and arrived the next day! Always wanted to try authentic German sausages and these are delicious! Love the mix and match selection option. Will be ordering again soon. Love the sausages!
Paul T
Always a pleasure to visit Hermann Wurst Haus. A couple years ago I had my deer processed at the Wurst Haus and they did an awesome job. One year I didn't get so lucky and needed to purchase some jerky. The Wurst Haus was so kind to ship it in time for Christmas. Thank you.
Dennis D.
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- Making delicious wings on the grill can be a fun and easy preparation before the big game or just a good way to try something new. This basic recipe using indirect grilling is sure to be a hit. Indirect grilling on a charcoal grill is quite easy and prevents the hot flames from burning the outside of the wings before the center is fully cooked. To set up the grill, light the coals as normal but then transfer the coals to opposite sides of the grill into 2 piles and place a drip pan in the center. Once the meat is on the grill it is best to leave it shut and to control temperature with the vents. Similarly, to indirectly cook on the gas grill, only light one side or one heating zone.
- Rinse the chicken under cold running water, drain and blot dry with paper towels. Place wings in large bowl.
- Sprinkle the garlic salt, black pepper, cayenne pepper and crumbled dried oregano. Turn the wings to ensure they are fully coated. Let marinate in refrigerator for 24 hours.
- Set up the grill for indirect grilling and place a drip pan in the center. For a gas grill, place the wood chips in the smoker box and preheat the grill to high; when smoke appears, set grill to medium high. For a charcoal grill, preheat to medium-low and add half of the wood chips when the coals are ready.
- Oil the grill grate to prevent the chicken from sticking. Place the wings in the center over the drip pan and cover the grill while the wings cook for 1.5 to 2 hours. If using charcoal, add 10-12 fresh coals and a handful of chips per side after 1 hour.
- Using oiled tongs, move wings to a serving platter and serve at once.