By Traeger Kitchen
Our two favorite food groups: bacon and cheese. Get the party started off right with this savory appetizer.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.1 Pound | cream cheese, room temperature |
1/4 Cup | sour cream |
1/2 Pound | Bacon, sliced |
4 Tablespoon | green onions, thinly sliced |
1 Cup | shredded cheddar cheese |
1 Teaspoon | garlic powder |
1 To Taste | salt |
1
When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
2
Place the cream cheese and sour cream in a medium baking dish and transfer to the grill.
3
Smoke for 20 minutes or until desired level of smoke is reached.
180 ˚F / 82 ˚C
00:20
Super Smoke
4
Remove from heat and increase the grill temperature to 350℉.
350 ˚F / 177 ˚C
5
When the grill is hot, place bacon slices directly on the grill grate for 15-20 minutes until bacon is crispy and fat is rendered.
350 ˚F / 177 ˚C
00:20
6
Remove from heat and let stand at room temperature until cool.
7
While the bacon is cooling, place smoked cream cheese, sour cream, green onion, cheddar cheese, garlic powder and salt in the bowl of a food processor.
8
Pulse until combined then turn out onto a piece of plastic wrap. Form the cheese mixture into a ball and wrap tightly. Place in the fridge until well chilled.
9
Chop the bacon into small pieces and place on a plate with the chopped chives. Remove the cheese ball from the fridge, unwrap and roll in the bacon mixture.
10
Place the cheese ball on a plate and serve with your choice of crackers. Enjoy!
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