Brian Gerwig
Steps
- Preheat your smoker to 350°F using Bear Mountain Red, White & BBQ pellets.
- In a large bowl, combine the softened cream cheese, sour cream, and Italian seasoning until smooth.
- Spread half of the cream cheese mixture into the bottom of a large cast iron skillet or baking dish.
- Layer with half of the cooked Italian sausage, bacon, pizza sauce, and shredded mozzarella cheese.
- Repeat the layers with the remaining cream cheese mixture, sausage, bacon, pizza sauce, and mozzarella.
- Place the skillet on the smoker and cook for 30–40 minutes, or until the cheese is melted, bubbling, and lightly golden on top.
- While the dip cooks, spread the pretzel bites onto a baking sheet and lightly coat them with cooking spray.
- Sprinkle the pretzel bites with the garlic Parmesan seasoning and toss to coat evenly.
- During the final 5 minutes of the dip's cook time, place the pretzel bites on the smoker until warmed through and lightly toasted.
- Remove the dip from the smoker and garnish with fresh chopped basil.
- Serve immediately with the warm garlic Parmesan pretzel bites, toasted bread, crackers, or fresh vegetables.
Ingredients:
Pizza Dip
- 16 oz cream cheese, softened
- ½ cup sour cream
- 2 TBSP Italian seasoning
- 1 lb. Italian sausage, cooked
- 8 slices bacon, cooked and chopped
- 2 cups pizza sauce
- 4 cups shredded mozzarella cheese
For Serving
- 2 boxes pretzel bites
- Cooking spray
- 2 TBSP garlic Parmesan seasoning
- Fresh basil, chopped
watch recipe video
