Smokehouse Burnt Ends Dip Recipe
If you love smoky, meaty and cheesy dips, this Smokehouse Burnt Ends Dip Recipe is perfect for you. It is rich, flavorful and easy to share.
Ingredients
- 2 cups smoked beef burnt ends chopped
- 1 cup cream cheese softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup BBQ sauce
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
- 1 tablespoon chopped green onions for garnish
- Crackers or sliced bread for serving
Instructions
Prepare the Burnt Ends
- Chop your smoked burnt ends into bite-sized pieces. Place them in a mixing bowl. This makes them easy to mix with the sauce and cheese later.
Make the Cheese Mixture
- In another bowl, combine cream cheese, cheddar, mozzarella, garlic powder, smoked paprika and black pepper. Mix until smooth. This creamy base makes the dip rich and cheesy.
Mix Burnt Ends with BBQ Sauce
- Add chopped burnt ends to a bowl. Pour in BBQ sauce and brown sugar. Stir until all pieces are evenly coated with sauce. The sugar adds a touch of sweetness that balances the smoky flavor.
Combine Meat and Cheese
- Fold the BBQ-coated burnt ends into the cheese mixture. Mix gently to combine. Make sure every piece of meat is covered with the cheesy sauce.
Preheat Oven
- Preheat your oven to 180°C or 350°F. This ensures even baking and a melty, bubbly dip.
Transfer to Baking Dish
- Spoon the mixture into an oven-safe dish. Smooth the top with a spatula. Cover lightly with aluminum foil to prevent burning.
Bake the Dip
- Bake for 15–20 minutes. Remove the foil in the last 5 minutes. The cheese should be melted and slightly golden on top.
Garnish and Serve
- Sprinkle chopped green onions over the hot dip. Serve immediately with crackers, sliced bread or veggies. Everyone will love the smoky, cheesy bites.
Notes
- Use leftover smoked brisket if burnt ends are not available.
- Add a splash of hot sauce for extra heat.
- Mix in a little cream or sour cream for creamier texture.
- Top with extra shredded cheese for a bubbly golden crust.
- Use smoked gouda for deeper smoky flavor.
- Serve in small individual ramekins for parties.