SERVINGS: 8
PREP TIME: 15 minutes
TOTAL TIME: 40 minutes
Ingredients
1 (8-ounce) package cream cheese, softened
½ cup sour cream
1 (16-ounce) package LLOYD’S® Pecanwood Smoked Pulled Pork with Pig Beach Mustard BBQ sauce
1½ cups shredded cheddar cheese, divided
1 jalapeno pepper, thinly sliced
Additional barbeque sauce, if desired
Chips
Instructions
Heat oven to 400°F. Lightly spray 12-inch cast iron skillet with non-stick cooking spray.
In large bowl, mix cream cheese, sour cream, pork and 1 cup shredded cheese. Spread in prepared skillet. Top with remaining shredded cheese and jalapeno pepper slices.
Bake 30 minutes or until hot and bubbling around edges. Drizzle with additional barbeque sauce, if desired.
Serve with chips.
