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Pulled Pork Dip

Pulled pork dip is the perfect mix of smoky pulled pork, velvety cream cheese, and tangy cheddar. This easy dip comes together in minutes! Serve this cheesy bbq dip as an appetizer or on game day!

We are hooked on our Traeger.

This isn't necessarily a bad thing, but when you open my stand-up freezer and see that stash of vacuum-sealed smoked leftovers, it kinda catches you off guard!

One way I've been combatting the leftover overload is to create recipes using the pre-cooked proteins we've already got. Like brisket stuffed Texas twinkies, or my smoked queso dip.

This pulled pork dip recipe is dedicated to the leftover makeover.

Taking a scoop of pulled pork dip, the mozzarella cheese is creating strings.

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Tips + Tricks

No. 1 --> Got a Traeger? Smoke this recipe following the directions in my smoked queso recipe for an extra yummy treat!

No. 2 --> Like smoke flavor but don't wanna fire up the grill? Swap the cheddar for smoked cheddar cheese and use smoked garlic instead of raw!

No. 3 --> This recipe specifically calls out an 8" cast iron skillet, and there's good reason, I mean, aside from my obsession with cast iron! Serving hot dips in cast iron skillets helps to keep them hot longer, which means a long time to enjoy that gooey stringy cheesy deliciousness.

A cast iron pan filled with pulled pork dip missing a scoop.

Key Ingredients

  • Pulled pork leftovers: I'm all about repurposing leftovers these days, and this recipe is certainly great at using up leftover pulled pork! I don't personally sauce my pulled pork, so I add the BBQ sauce to the dip, if you're using pre-sauced pork, omit the BBQ sauce.
  • Cream cheese: Listen, you can't have a hot cheesy BBQ dip without cream cheese. You just can't. I prefer Philidelphia cream cheese, the full fat stuff 🙂
Ingredients required for this cheesy pork dip.

How To Make Pulled Pork Dip

  1. Preheat oven to 350f.
  2. Add pulled pork to the bowl of your stand mixer fitted with the paddle beater. Beat the pork on medium-high speed to break up the pork. This is particularly important if your pork is in larger chunks or longer strips, to make it more dip-friendly!
  3. Add softened cream cheese, sour cream, bbq sauce, garlic and shredded cheddar. Beat well to until combined, scraping down the sides of the bowl as required.
  4. Transfer the pulled pork dip to an 8" cast iron skillet or round baking dish, smooth the surface, and top with the mozzarella cheese and minced jalapenos.
  5. Bake at 350f for 25-30 minutes, until the dip is hot and the edges are starting to brown.
  6. Optional but recommended, broil the dip at 450 degrees for 2-3 minutes, or until the mozzarella has completely melted and bubbling. Watch carefully, this can go from real good to real bad in a real hurry!
  7. Remove from the oven and serve with tortilla chips, crackers, sliced baguette, pita chips or veggies!

Batch + Storage Information

Batch:

This pulled pork dip recipe makes about 3 cups of dip. I find this to be enough to serve as nosh for 8-10 people!

Storage:

If by some chance the dip isn't completely devoured, it can be transferred to an airtight container and stored in the fridge for 3-4 days! Simply reheat it in the microwave until warmed through for a quick snack.

Pulled pork dip in a cast iron skillet.

Make ahead

If you know me, you know I love a make-ahead-friendly recipe. In fact, I'm always trying to figure out how to pre-make stuff for easy serving later on. This pulled pork dip is PERFECT for making ahead.

If you're planning a couple of days in advance, this dish can be pre-made and stored in the fridge for up to 3 days before baking. You'll have to increase the baking time by at least 10 minutes.

There's a high-fat content (oops!) in this recipe, which means it's a great candidate for freezing too! Transfer the dip to a freezer-friendly container, I love tin foil containers for make-ahead dips. Pulled pork dip keeps great in the freezer for 2-3 months.

More Dip Recipes To Love

Substitutions + Variations

  • swap out the cheese: use Monterey Jack, fontina, gouda or any melty delicious cheese you can think of!
  • skip the pulled pork: use pulled smoked brisket point, taco seasoned meat, shredded cross rib roast, shredded chicken breast or whatever you've got on hand!
  • add chopped veggies: can never go wrong adding minced onions or bell peppers to a dish like this!
A celery stick taking a scoop of steaming pulled pork dip.

Cast iron: I LOVE a good cast iron skillet. I purchased a set of KitchenAid cast iron skillets a decade ago and they are still kickin'! I've not seen the KitchenAid cast iron since, but any quality cast iron skillet will do!

Stand mixer: My KitchenAid mixer is one of my most used tools in the kitchen, I believe every home cook should have one!

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📖 Printable Recipe

Taking a scoop of pulled pork dip, the mozzarella cheese is creating strings.
Yield: 10 servings

Pulled Pork Dip

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This easy pulled pork dip comes together in minutes and is very make-ahead friendly! Serve your dip as an appetizer or on game day.

Ingredients

  • 2 cups leftover pulled pork
  • 8 oz block cream cheese, room temperature
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup your favourite BBQ sauce
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella
  • 1 jalapeno, minced

Instructions

  1. Preheat oven to 350f.
  2. Add pulled pork to the bowl of your stand mixer fitted with the paddle beater. Beat the pork on medium-high speed to break up the pork into smaller pieces.
  3. Add softened cream cheese, sour cream, bbq sauce, garlic and shredded cheddar. Beat well to until combined, scraping down the sides of the bowl as required.
  4. Transfer the pulled pork dip to a 10" cast iron skillet or 9 x 9" baking dish, and top with the mozzarella cheese and jalapenos.
  5. Bake at 350f for 25-30 minutes, until the dip is hot and the edges are starting to brown.
  6. Optional but recommended, broil the dip at 450 degrees for 2-3 minutes, or until the mozzarella has completely melted and bubbling.
  7. Remove from the oven and serve with tortilla chips, crackers, sliced baguette, pita chips or veggies!

Notes

Make ahead

If you're planning a couple of days in advance, this dish can be pre-made and stored in the fridge for up to 3 days before baking. You'll have to increase the baking time by at least 10 minutes.

To freeze: Transfer the dip to a freezer-friendly container and freeze until ready to use. To use, remove the dip from the freezer and allow to thaw at room temperature for 1-2 hours before baking. The baking time will need to be increased by 10-15 minutes. Pulled pork dip can be kept in the freezer for 2-3 months.

Storage:

If by some chance the dip isn't completely devoured, it can be transferred to an airtight container and stored in the fridge for 3-4 days! Simply reheat it in the microwave until warmed through for a quick snack.

substitutions + variations

  • swap out the cheese: use Monterey Jack, fontina, gouda or any melty delicious cheese you can think of!
  • skip the pulled pork: use pulled SMOKED BRISKET point, taco seasoned meat, shredded CROSS RIB ROAST, shredded CHICKEN BREAST or whatever you've got on hand!
  • add chopped veggies: can never go wrong adding minced onions or bell peppers to a dish like this!

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 272Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 64mgSodium: 612mgCarbohydrates: 16gFiber: 1gSugar: 12gProtein: 13g

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