Gotta start with a great base – smoked pulled pork!
We used about four to five kinds of cheese in here, so creamy!
We then added corn and beans to this to give it some pizazz.
We then added BBQ seasoning and some BBQ sauce, along with the pulled pork.
We baked this in our cast iron skillet to make sure the cheese caramelized around the edges.
We poured more BBQ sauce on top after it came out of the oven.
We poured more BBQ sauce on top after it came out of the oven.
This Cheesy BBQ Pulled Pork dip was such a hit with my friends! Like Buffalo Chicken dip, but southern-ified!
This was such a hit with my friends! If you love Buffalo Chicken dip, this recipe takes it and makes it southern-ified! Pulled pork meets creamy cheese in this Cheesy BBQ Pulled Pork dip, for this great appetizer and addition to any get-together.
Cheesy BBQ Pulled Pork Dip
Ingredients
- 8 oz Non-dairy cream cheese You could use a goat cheese log for this, or Kite Hill or VioLife's brands of vegan cream cheese.
- ½ cup Non-dairy Cheddar Cheese Shredded. I love Goat's cheddar, or VioLife's Just Like Cheddar (either the shreds or block) for this.
- ¼ cup Goat cheese log You could also substitute this with Kite Hill's ricotta, Boursin's dairy-free garlic and herb spread, or Primal Kitchen's Non-dairy queso (plant-based dip).
- 1 Can of corn Drained
- 1 Can of black beans Drained
- 3 tbsp BBQ seasoning
- 1 cup Shredded pulled pork Could be store-bought or homemade!
- ¼ cup BBQ sauce of choice Plus more for drizzle
Instructions
- Start by preheating the oven to 350*F. Use a cast iron skillet or spray an oven-safe baking dish with non-stick spray to prevent the dip from sticking during baking.
- In a microwave-safe bowl, zap 8 oz (1 cup) of the cream cheese in 30-second intervals until softened (no more than 1-2 mins.).
- Drain and rinse the cans of corn and black beans and set aside until next step.
- In a medium bowl, stir together cheeses, drained corn and black beans, BBQ seasoning and sauce, and shredded pulled pork until thoroughly combined.
- Place the dip into a baking dish and cook in the oven for ~30-35 minutes, or until a knife inserted into the center of the dip is hot to the touch. Drizzle with more BBQ sauce and serve with chips, veggies, or crackers. This will keep in a Tupperware container in the fridge for approximately five days.
