Cranberry Jalapeño and Bacon Cheese Dip

Serve warm and bubbly with a variety of dippers to scoop up the gooey cheese like tortilla chips, toasted baguette slices, pita chips, and an assortment of crackers.

Cranberry jalapeño and bacon cheese dip is a crowd-pleaser that effortlessly combines sweet, savory, and creamy elements in every mouthful. It's a fantastic addition to holiday feasts, game day spreads, or any occasion that calls for a tasty, shareable appetizer. Be prepared for the delightful blend of flavors to keep everyone coming back for more.

I smoked this dip using my Pit Boss Navigator Series Pellet Grill from Home Hardware. With incredible 8-in-1 cooking versatility, the Pit Boss Navigator allows you to bake, smoke, braise, roast, grill, barbecue, char-grill, and sear. The Navigator comes with a Flame Broiler Lever, so you can achieve instant direct or indirect heat in a temperature range of 180º to 500ºF. Most importantly, you’ll always get an even cook with fan-forced convection cooking and consistent indirect heat, even in the winter months. The digital control board and stainless-steel meat probes allow you to track temperatures, so you don’t have to hover over your grill. The Navigator will do (almost!) all the work for you.

My top tip for winter grilling is to plan ahead. Get everything you need ready and on a tray in the kitchen before you head outside. During the winter months, move your grill to an area that is out of the wind and direct cold. Try and move it closer to your back door, but make sure to first check your local bylaws regarding the rules on a grill’s proximity to your home and other structures. Allow for about 20 to 30 minutes for your grill to fully heat up during the cold months before putting your food on. Cold weather can slow down cooking times, so plan ahead and allow extra time for your food to cook. This will help ensure it’s cooked thoroughly and to the desired temperature.

Servings: 6-8

Prep time: 15 minutes

Cook time: 45 minutes

Ingredients

• 1 cup cranberry sauce (leftover, canned, or recipe below)

Cranberry Sauce

• 12 oz. fresh or frozen cranberries

• 1 cup granulated sugar

• 3 tbsp orange juice

• 1 tbsp lemon juice

• ¼ cup water

• 6 slices bacon, cooked and diced

• 1 (400 g) block white sharp cheddar cheese or mozzarella cheese

• 1 (8 oz.) block cream cheese

• 2 tbsp finely diced jalapeño, optional if you like it spicy

• ½-1 cup milk

Directions

1. Prepare the cranberry filling. In a large saucepan, over medium heat dissolve the sugar in the orange juice, lemon juice, and water, stirring occasionally. Stir in the remaining cranberries and cook until they start to pop, about 10 minutes. Remove from the heat and let cool for 10 minutes. This recipe make more than you need for the dip, store leftovers in an airtight container in the fridge.

2. Preheat your grill or smoker to 250ºF (121ºC).

3. Place all ingredients in an aluminum pan. Smoke for 45 minutes to 1 hour, stirring occasionally until the cheese is fully melted and everything is well combined. Serve with crostini, crackers, tortilla chips or pita chips.