This BBQ pulled pork dip is so easy and delicious that you may need to double the recipe because it’ll disappear almost as fast as you can make it!
This time of year everyone talks about the holidays, primarily the cookies. Don’t get me wrong I freaking love cookies (duh), but I also love college football playoffs as well which means it’s also time to talk about party appetizers! Granted there’s plenty of great holiday appetizers as well but I digress.
I whipped up this BBQ pulled pork dip in 20 minutes and I think it may have disappeared in even less time, proving that once again sometimes simple recipes are the best. There are only 4 ingredients: cream cheese, pulled pork, BBQ sauce, and cheddar cheese. After a quick trip int he oven it’s hot and ready for all your friends and family while you watch your favorite sports games in the comfort of your own home.
You know you need this in your life so head to your grocery store and pick up some Curly’s RoadTrip Eats in the refrigerated meat case. Feel free to pick up a little extra extra for more delicious recipes made by Curly’s Kitchen & Chef Clara. You can watch recipe videos and see a
new tasty favorite, which is just a click away at RoadTripEats.com/videos.
Two years ago: Bloggers’ 40+ Favorite Holiday Cookies
Three years ago: Chocolate Peanut Butter Cup Cookie Dough Dip
Four years ago: My Favorite Chewy Chocolate Chip Cookies
Six years ago: Ron’s Chili
Seven years ago: Oven-Fried Onion Rings
EASY BBQ PULLED PORK DIP
1 (12 oz.) pkg. Curly’s Alabama style pulled pork belly
1 (8 oz.) pkg. cream cheese, room temperature
1/4 cup favorite BBQ sauce
4 oz. sharp cheddar cheese, shredded
- Preheat oven to 400 degrees.
- In the bottom of a 9-inch glass baking dish, evenly spread the cream cheese. Top with pork, drizzle with BBQ sauce, and sprinkle cheese on top.
- Bake for 15-20 minutes or until bubbly. Let cool 5 minutes before serving with tortilla chips or crostini.
Disclosure: I was provided with complimentary product from Curly’s and was compensated for this post. All thoughts and opinions are my own.