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6-8
5 minutes
25 minutes
4 tbsp butter
1 (8 oz) block cream cheese, softened
½ cup mayonnaise
1 cup sour cream
1 cup sharp cheddar cheese, shredded and divided
½ cup Parmesan cheese, shredded
1 tsp prepared horseradish
1 tsp Worcestershire sauce
Blackstone Steak House Seasoning, to taste
¼ tsp smoked paprika
Crispy fried onions, to taste
Kettle chips, for serving
Once the grill reaches temperature, add the butter to the skillet and allow it to melt. Add the diced onions and sauté until soft and translucent.
Remove the skillet from the grill. Add the cream cheese, mayonnaise, sour cream, ¾ cup cheddar cheese, Parmesan, horseradish, Worcestershire sauce, smoked paprika, and Blackstone Steak House Seasoning. Stir until well combined, then top with the remaining ¼ cup cheddar cheese.
Return the skillet to the pellet grill and cook for 15 minutes, or until the dip is hot and bubbly. Top with crispy fried onions and cook for an additional 5 minutes.
Remove from the pellet grill and serve warm with kettle chips. Enjoy!
Tender, seasoned pork chops are paired with a warm peach chutney made with brown sugar, rice wine vinegar, cinnamon, red pepper flakes, and garlic....
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