Grits and Bacon Dip


Double the cheese means double the deliciousness in this hearty dip. Serve with your favorite dippers to scoop up every bite.

Grits and Bacon Dip
Makes 6 Cups
  • 2 cups whole milk
  • 1 cup water
  • 1 teaspoon kosher salt
  • 1 cup stone-ground white grits
  • 1 (8-ounce) package cream cheese, softened
  • 2 cups shredded Gouda cheese
  • 1 pound thick-cut bacon, chopped and cooked until crisp
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ cup chopped seeded jalapeño (about
  • 2 medium)
  • 6 tablespoons chopped green onion, divided
  • Blue corn tortilla chips and fresh vegetables, to serve
  1. Preheat oven to 350°.
  2. In a 10-inch cast-iron skillet, bring milk, 1 cup water, and salt to a boil over medium-high heat. Gradually whisk in grits until smooth. Reduce heat, and simmer, stirring occasionally, until grits are tender and creamy, 20 to 25 minutes.
  3. Remove grits from heat; stir in cream cheese and Gouda until smooth and well combined. Stir in half of bacon, mayonnaise, sour cream, jalapeño, and 4 tablespoons green onion until combined. Spread mixture evenly in skillet.
  4. Bake until grits are lightly browned, 25 to 30 minutes. Sprinkle remaining bacon and remaining 2 tablespoons green onion onto dip. Serve immediately with chips and vegetables.



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