Texas Twinkie Dip
“We created this recipe for a dinner hosted by Edible Rio Grande Valley at our restaurant last fall. One of the things we wanted to have on the menu was a charcuterie board with barbecue meats and dips. We started playing with ingredients and we came up with the Texas Twinkie Dip. We wanted it to be very much Texas.We got a lot of good feedback on this recipe. We had people even call us for a copy. This dip is easy to whip up. It doesn’t have that many ingredients but it does require some brisket and who doesn’t love bacon, right? It’s really good when it all comes together.”
Ingredients
- 4 raw jalapeños
- 6 slices thick-cut bacon
- 4 tablespoons brown sugar
- 16 ounces cream cheese, softened
- 4 ounces mild Cheddar cheese
- 4 ounces chopped brisket
Instructions
- Roast jalapeños over open flame or on a grill until skin is completely blistered and peppers are cooked through. Let cool, peel off burnt skin and chop roughly. Remove seeds for a milder dip.
- Lay bacon on a parchment-lined sheet tray. Sprinkle brown sugar over bacon. Bake at 375°F for 20 minutes, or until bacon has browned and is crispy and caramelized. Let cool on a rack and chop into bite-size pieces.
- In a bowl, combine cream cheese, chedder cheese, roasted jalapeños, candied bacon, and your favorite chopped brisket. Whip together until ingredients are well incorporated. Cool in the refrigerator before serving.
- Serve with your favorite tortilla chips or Fritos Scoops.
Notes
And if you are craving those cream filled Twinkies, they are available at Teddy’s Barbecue at 2807 N. Texas Blvd. in Weslaco.
Photo by Daniela Loera