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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 375°F.
Combine cream cheese, sour cream, 1 cup cheddar cheese, BBQ rub, garlic powder, and BBQ sauce in a large mixing bowl. Mix until smooth.
Fold in chopped brisket, diced jalapeños, and ⅔ of the crumbled bacon.
Spread the mixture evenly into a 10-inch cast iron skillet or small baking dish.
Sprinkle the remaining ½ cup cheddar over the top.
Bake uncovered for 20–25 minutes, until hot, bubbly, and lightly golden.
Remove from the oven and top with remaining bacon, sliced jalapeños, and green onions.
Allow to rest for 5 minutes before serving.
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For a smokier flavor, use the optional smoker method: Smoke at 275°F for approximately 35–45 minutes, until heated through and bubbling. Finish at 375°F for 5–10 minutes if you want a more golden cheese topping.
Can I make this dip ahead of time?
Yes, you can prepare the dip mixture ahead of time and refrigerate it. Bake just before serving.
What can I serve with this dip?
Serve with Fritos Scoops, sturdy tortilla chips, toasted baguette slices, or buttery crackers.
Can I use a different cheese?
Yes, you can substitute sharp cheddar with your preferred cheese, but it may alter the flavor slightly.
How can I make it spicier?
Add more jalapeños or include some of the seeds for extra heat.
Is there a vegetarian version?
You can substitute the brisket with smoked mushrooms for a vegetarian version.
