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CartBeach Dip Recipe
Paula is a BBQ chef and cookbook author. Her creative BBQ and smoker recipes are sure to be winners for any family meal. Fire up your grill and check out her Instagram and try these recipes for yourself! You won’t be disappointed.
Introducing Beach Dip: the perfect companion for sun-soaked days and ocean breezes. This delectable dip combines a delightful mix of cheeses, spices, and fresh ingredients, making it a crowd-pleaser for any family gathering.
Easy to prepare and transport, Beach Dip is designed for sharing, whether you’re having a picnic on the sand, a barbecue at the cottage, lounging by the pool, or simply relaxing in the backyard.
Start with a base of smoked cream cheese, whipped to velvety perfection and blended with tangy sour cream. To this creamy canvas, add a generous helping of Tex-Mex cheese.
Next, fold in the bright flavours of canned corn and diced green chilies, adding a sweet crunch and a hint of mild heat that echoes the vibrant spirit of beachside fiestas. Sprinkle in a medley of seasonings—taco seasoning for a spicy kick and ranch seasoning for a cool, herby twist.
For a final burst of freshness and zest, incorporate diced tomatoes. Serve Beach Dip chilled alongside an array of dippables—crispy tortilla chips, crunchy vegetable sticks, or warm bread slices—for a taste of coastal indulgence with every bite. Whether you're hosting a beach-themed bash or simply savouring the flavours of summer, this dip promises to transport you to sun-drenched shores with its creamy, cheesy, and zesty profile.
Enjoy the essence of beachside bliss with each delightful scoop of this flavourful dip!
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 90 minutes
Ingredients
1 (8 oz) block cream cheese
24 oz sour cream
1.5 cups Tex-mex cheese, shredded
1 oz packet ranch seasoning
1 oz packet taco seasoning
1 (127 ml) can chopped green chilies
1 (341 ml) can whole kernel corn, drained
10 oz can diced tomatoes
Tortilla chips, crackers, pita chips, toast rounds or fresh vegetables, for serving
Directions:
Preheat your Pit Boss Navigator Series Pellet Grill to 225ºF (107ºC). Place the block of cream cheese in a 9x9-inch aluminum pan or a cast-iron skillet. Using a sharp knife, make shallow ½-inch deep crosshatch cuts on top of the cream cheese.
Place the aluminum pan on the grill and smoke for 2 hours. Check on your smoked cream cheese after 90 minutes. You’ll notice the crosshatch marks opening on the top of the cream cheese. Gently nudge the pan; if the cheese jiggles, then it is finished and that’s the consistency you are looking for.
In a large bowl, mix the cream cheese, sour cream, and shredded cheese until fully combined. Add in the ranch seasoning, taco seasoning, green chilies, corn, and rotel and stir until evenly incorporated. Enjoy immediately or refrigerate for 2 hours or overnight in an airtight container for best flavour results.
Serve with tortilla chips, crackers, pita chips, toast rounds, or fresh vegetables.
