This was a dish we created from inspiration of one of our tailgate favorites, pig shots. We participated in our 1st year at The 16th Annual Indy Eggfest put on by Sullivan's Hardware. Having to create something that over 1500 people were going to sample, we deconstructed our pig shot recipe to create the ultimate tailgate dip, just in time for football season! If you are looking to impress a group of people or just want to "hog" a tray all for yourself, this recipe is going to become a staple this fall.
Ingredients:
2 Blocks (24oz) Cream Cheese
12oz Shredded Cheddar (we prefer sharp)
12oz (1 pack) Ground Smoked Sausage
12oz Canned Diced Green Chiles with Juice
6oz Real Bacon Bits
2-3 Cups Milk
4 Tbsp Big Belly Rubs - Pork & Poultry
Process:
Dice or put smoked sausage into a food processor
Place cream cheese in the center, cube if desired
Combine smoked sausage, bacon bits, shredded cheddar cheese, green chiles, and Big Belly Rubs - Pork & Poultry into 9x13 or 1/2 aluminum pan and loosely mix around cream cheese
Put in oven at 375°F
As cheese is melting add 1 cup of milk and gradually add in 1/4 cup increments to your desired consistency
Once removed, season with your heart any additional Big Belly Rubs - Pork & Poultry
Optional
Double smoke smoked sausage at 225°F for 1-3hrs before dicing/processing
Make your own bacon either in the oven or smoker to create your own bacon bits
Instead of the oven, put on the smoker at 250°F, usually, 30min - 1hr uncovered, then covered until melted and mixed.
As cheese is melting add 1 cup of milk and gradually add in 1/4 cup increments to your desired consistency
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