This version of a smoked cream cheese dip is highlighted by sweet and tangy tomatoes and jalapenos, topped with the sweet and salty brown sugar bacon.

Step 1: Brown Sugar Bacon

Preheat smoker to 225 degrees.

  • 1 lb bacon
  • 1/3 cup pure maple syrup
  • 2/3 cup brown sugar
  • Your favorite Bar-B-Que Rub
  • Begin by laying the bacon out on a metal rack.
  • Using a basting brush, coat each piece of bacon with the syrup.
  • Sprinkle the brown sugar evenly over the bacon.
  • Sprinkle the sugared bacon with your favorite rub.
  • Let sit for 15 minutes.
  • Place in a 225 degree smoker for 1 hour.
  • After 1 hour pull the bacon, flip and repeat the coating process.
  • Place back in the smoke for another hour.
  • When the bacon is done, cool slightly then chop it up.

Step 2: Sweet Tomato Jalapeno Topping

  • 3 small tomatoes seeded and chopped.
  • 1 jalapeno seeded and diced. (Leave the seeds if you want a little heat)
  • 1/4 cup brown sugar.
  • 1/4 cup apple cider vinegar.
  • Place all of the ingredients in a pan.
  • Smoke at 225 along with the bacon.

Step 3: Voodoo Cream Cheese

  • 2 – 8 oz block of cream cheese. (Room Temperature)
  • 2 Tbs Meatchurch Holy Voodoo Seasoning. (or your favorite)
  • Using a wooden spoon or mixer, blend the cream cheese until smooth.
  • Mix in the Holy Voodoo.
  • Pour mixture in a pan. I use a Lodge cast iron pan.
  • Smoke at 225 along with the bacon and the Sweet Tomato Jalapeno topping.

Step 4: Assemble and serve

  • Pour the Sweet Tomato Jalapeno mixture over the smoked cream cheese.
  • Next, sprinkle the brown sugar bacon over the entire mixture.
  • Serve with pita chips, tortilla chips or your choice of dipping crackers.