Pulled Pork Dip
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 pulled pork leftover or store bought
- 8 oz block cream cheese room temperature
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup your favorite BBQ sauce
- 2 cloves garlic minced
- 1 cup shredded mozzarella
- 1 jalapeno minced
Instructions
- Preheat oven to 350°F.
- Add 2 cups leftover 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.
- Add 1 cup shredded cheddar cheese, 8 oz cream cheese, ½ cup sour cream, ¼ cup your favorite BBQ sauce, and 2 cloves minced garlic. Beat until well combined, scraping down the sides of the bowl as required.
- Transfer the pulled pork dip to an 8" cast iron skillet or 8 x 8" baking dish, and top with 1 cup shredded mozzarella and 1 jalapeno.
- Bake at 350°F for 25-30 minutes, until the dip is hot and the edges are starting to brown.
- Broil the dip on High for 2-3 minutes, or until the mozzarella has completely melted and is bubbling.
- Remove from the oven and serve with tortilla chips, crackers, sliced baguette, pita chips or veggies!
Notes
Expert Tips
- Beat it down. Don’t skip the mixer step. Big chunks and long strips of pork make for a dip that’s hard to scoop, breaks your chips, and isn’t as fun to eat. So to avoid chip recon missions, give your pork a good beating until it’s in small pieces before anything else goes into the bowl.
- Use cast iron. Hot dips served in a cast iron skillet stay hot longer, which means there’s even more time to enjoy the gooey, stringy, cheesy deliciousness.
- Don’t walk away from the broiler. That last 2-3 minutes is what gets you a bubbling golden top, there’s a fine line between bubbling and burnt. Set a timer, stick close, and watch it. Ask me how I know…
- To sauce or not to sauce. Taste your pork, if you have packaged pork from the store, it may not need added BBQ sauce. When I package my pulled pork, I omit the sauce because I find the leftovers more versatile that way, so I add it here.
Make ahead
Fridge: Assemble the dip, cover, and refrigerate for up to 3 days before baking, adding at least 10 minutes to the baking time.Freezer: Transfer unbaked dip to a freezer-friendly container and freeze for up to 3 months. Thaw at room temperature for 1-2 hours, then bake, adding 10-15 minutes.
