Atomic Buffalo Turkey (ABT) Dip
- 8 slices turkey bacon
- 1/2 lb bulk turkey sausage
- 2 8 oz blocks cream cheese, at room temp
- 1 c mayonnaise
- 1 c shredded cheddar cheese
- 6 jalapenos sliced thinly (on the mandoline if possible)
- 6 green onions, thinly sliced
- Paprika (optional)
- Tortilla chips and sliced French bread
Prepare the grill to cook indirect at 350°F. In a medium skillet, cook the turkey sausage crumbling and breaking it up as it cooks. When it’s fully cooked, remove from the skillet and set aside to cool. Place the turkey bacon on a sheet pan and cook on the grill for about 20 minutes until browned and fully cooked. When it’s cool enough to handle, chop it into a medium dice and then set aside.
Making the Dip:
In a large bowl, combine the cream cheese and mayonnaise. Mix well. Add the cheddar, jalapenos and green onions. Mix well until combined. Add the cooled turkey sausage and bacon and mix well. Spray a grill-friendly baking pan with vegetable spray. Add the dip mixture and spread it evenly. Sprinkle lightly with paprika if desired to help with browning. Place the dip in the grill and cook for about 25 minutes until hot and bubbling.
Ready to Eat:
Serve immediately with tortilla chips and sliced French bread for dipping. Be sure to caution guests: careful, this pan and its contents are HOT!
About this Recipe:
Featured in our Virtual Happy Hour, this recipe is a Dr. BBQ original for perfect for a Tailgate with Turkey. The dish combines the classic elements of the jalapeno popper (or whatever you decide to call it) into a cheesy, velvety dip that is perfect for scooping up the chip of your choice.