Stovetop
Ground Pork
Smoked Pork Ranch Cheese Dip
Creamy, smoky, cheesy, and packed with flavour, this warm dip is perfect for game day, BBQ parties, or an easy appetizer served with chips, crackers, or veggies.
Prep:
15 minutes
Cook:
25 minutes
Serves:
8-10
Best Cuts:
Cooking Method:
Ingredients
- ½ smoked pork butt, shredded
- 1 block cream cheese, softened
- 1 bag shredded cheese (cheddar, mozzarella, Monterey Jack, or a blend)
- ½ bottle ranch dressing
- 4 celery stalks, diced small
- 1 cup corn kernels (if using)
- 1 bunch scallions, sliced
Cooking Instructions
Step 1
Slow Roast the Pork: Season the pork butt as desired and slow roast it in the oven at 225°F–250°F for 8–10 hours, or until it reaches an internal temperature of 200°F–205°F. Let it rest for 30 minutes, then shred the meat and set aside.
Step 2
In a large mixing bowl, combine the softened cream cheese, ranch dressing, half of the shredded cheese, and the corn until well mixed.
Step 3
Fold in the shredded smoked pork, diced celery, and sliced scallions until evenly combined. Transfer the mixture to a greased baking dish or cast-iron skillet.
Step 4
Sprinkle the remaining shredded cheese evenly over the top. Bake in the oven for 20–25 minutes, or until the dip is hot, bubbly, and lightly golden.
Step 5
Garnish with extra sliced scallions and serve immediately.
Serving Suggestions: tortilla chips, toasted baguette slices, celery sticks, crackers, pretzel bites.
Optional Add-ins:
For extra flavour: jalapeños, crispy bacon, buffalo sauce, smoked paprika, hot honey drizzle
