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 leftover pulled pork
- 8 oz block cream cheese room temperature
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup your favourite BBQ sauce
- 2 cloves garlic minced
- 1 cup shredded mozzarella
- 1 jalapeno minced
Instructions
- Preheat oven to 350f.
- 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 8 oz block cream cheese, ½ cup sour cream, ¼ cup your favourite BBQ sauce, 2 cloves garlic and 1 cup shredded cheddar cheese. Beat well to until combined, scraping down the sides of the bowl as required.
- Transfer the pulled pork dip to a 10" cast iron skillet or 9 x 9" baking dish, and top with 1 cup shredded mozzarella and 1 jalapeno.
- Bake at 350f for 25-30 minutes, until the dip is hot and the edges are starting to brown.
- Optional but recommended, broil the dip at 450 degrees for 2-3 minutes, or until the mozzarella has completely melted and bubbling.
- 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.