Smokehouse Burnt Ends Dip Recipe

This dip turns smoky beef into a creamy, warm treat you can scoop right from the skillet.

Smokehouse Burnt Ends Dip is a thick blend of tender meat, melted cheese, and tangy sauce that anyone can love.

People go crazy for it because it’s smoky, creamy, and cheesy all at once. The beef gives it that deep, rich flavor, and the cheese makes it smooth. Each bite feels warm and filling.

My homemade version brings that same big, bold flavor you get at a Smokehouse Restaurant. But this one comes from your own kitchen.

You control the spice level, the sauce sweetness, and the cheese melt. No need to wait in line or pay high prices.

This Smokehouse Burnt Ends Dip Recipe is simple, uses basic tools, and takes less than an hour from start to finish. Just mix, bake, and serve hot with your favorite dippers.

Choosing the Best Burnt Ends (Brisket, Pork Belly, or Store-Bought)

Burnt ends are the small, flavorful pieces of smoked beef, usually cut from the point end of a brisket. The point, also called the deckle, is the fattier portion of the brisket that stays juicy and develops a rich smoky crust during smoking.

This is the classic cut for burnt ends, giving the dip a tender, melt-in-your-mouth texture.

Pork belly can be used as an alternative for a fattier, slightly sweeter taste, while store-bought smoked beef or brisket trimmings work when homemade smoked brisket isn’t available.

Choosing the right cut ensures the dip has the smoky, tender flavor that makes it special.

Smokehouse Burnt Ends Dip Ingredients

• ½ pound Burnt Ends: Chopped beef pieces from smoked brisket. These small chunks bring deep flavor and a tender bite. Beef trimmings, roast leftovers, or pulled beef can be used as a swap when needed.
• 8 ounces Cream Cheese: Creates a smooth and rich base. Room-temperature cream cheese blends fast and gives the dip a soft feel. Greek yogurt, cottage cheese blended smooth, or a plant-based soft cheese can serve as a stand-in.
• 1½ cups Pepper Jack Cheese: Adds a mild kick and melts into the dip. Cheddar, Monterey Jack, or Colby can work as a swap when heat is not wanted.
• ½ cup Barbecue Sauce: Gives sweetness and a smoky glaze to the mix. Any sauce works. Honey-based, spicy, or tangy sauces all fit well. Ketchup with brown sugar and garlic powder can fill in when sauce is low.
• ½ cup Mayo: Brings moisture and gives the dip a silky finish. Plain Greek yogurt or sour cream can play the same role.
• ¼ cup Green Onion: Adds color and a bright taste. Chives or red onion pieces can take its place.
• 1 tablespoon Barbecue Rub: Adds a mix of sweet and smoky spices. Store mixes or simple blends of paprika, black pepper, garlic powder, onion powder, and brown sugar all provide strong flavor.

Essential Kitchen Equipment

1. Cutting board – for safe slicing
2. Sharp knife – easy chopping
3. Mixing bowl – holds the blend
4. Spatula – smooth stirring
5. Shredder – fresh cheese prep
6. Small skillet or baking dish – strong heat base
7. Oven – steady baking
8. Oven mitts – hand safety
9. Spoon – simple serving

How To Make Smokehouse Burnt Ends Dip

Step 1 | Prep the Burnt Ends

Place the cooked burnt ends on a board. Cut them into small, bite-sized pieces. The smaller the pieces, the more they blend into the dip. Keep the bowl close by and move the cut pieces to the side once done.

Step 2 | Prep the Green Onion

Slice the green onion into thin rings. Keep some extra for topping later. These small rings add color and a mild crunch.

Step 3 | Season the Burnt Ends

Sprinkle barbecue rub over the cut beef. Coat the pieces well. The seasoning will blend into the creamy layer later and give strong flavor.

Step 4 | Blend the Cream Base

Place the cream cheese into a mixing bowl. Add mayo and barbecue sauce. Use a spatula or spoon to stir until smooth. The goal is a soft, even mix without any clumps.

Step 5 | Add the Beef

Pour the chopped burnt ends into the bowl. Fold them in gently so every spoonful has a nice amount of beef mixed in.

Step 6 | Add Cheese

Sprinkle in most of the shredded pepper jack cheese. Keep a small handful for the top. Stir the cheese into the bowl until everything looks even.

Step 7 | Add Green Onion

Add most of the sliced green onion to the bowl. Fold again. Keep some extra for topping.

Step 8 | Fill the Skillet

Spoon the dip into a small skillet or baking dish. Spread it smooth so it bakes in an even layer.

Step 9 | Add Topping Cheese

Sprinkle the last bit of pepper jack cheese over the top. This top layer melts and forms a golden crust.

Step 10 | Bake

Place the skillet in a 350°F oven. Bake for about 20 minutes, or until the edges bubble and the top turns slightly brown.

Step 11 | Finish and Serve

Remove the skillet with oven mitts. Add a small drizzle of barbecue sauce on top for shine. Sprinkle green onion for color.

Serve the homemade Smokehouse Burnt Ends Dip Recipe warm with chips, bread, or veggie sticks.

Chef Notes & Tips

• Getting the Right Texture: Let cream cheese sit at room temperature for 30 minutes before mixing. Cold cream cheese clumps and takes longer to stir, while softened cheese blends fast and smooth.
• Boosting Smokiness: Add a pinch of smoked paprika or a few drops of liquid smoke to the cream base. This helps if your burnt ends are mild or store-bought.
• Preventing a Watery Dip: Pat the burnt ends dry with a paper towel before chopping. Extra juices from the meat can thin the dip, making it runny.
• Adjusting Spice Levels: Use mild cheddar instead of pepper jack for less heat, or mix half-and-half. Add a pinch of cayenne or hot sauce to the cream base for extra kick.
• Make it Ahead: You can prepare the dip a day early. Just follow all the steps, cover the unbaked dish tightly, and keep it in the fridge. When you are ready, bake it for 25-30 minutes until hot.
• Crisping the Top: Turn the oven to broil for the last 2 minutes. Watch carefully so the cheese browns without burning. This creates a bubbly, golden crust.

What Goes Good with Smokehouse Burnt Ends Dip

This dip pairs well with crunchy items that can scoop and hold the creamy mix. Tortilla chips work best. They are sturdy and hold up under the weight of the dip. Pita chips, crackers, or toasted baguette slices also work.

Fresh veggie sticks like celery, carrots, and bell peppers add a crisp bite and balance the rich flavors.

Soft pretzels or pretzel bites bring a salty chew that goes well with the smoky beef.

You can also serve this dip as a topping for baked potatoes or nachos.

Some people spread it on sliders or use it as a filling for stuffed mushrooms. The options are wide and all taste great.

How to Store and Reheat

Store leftover dip in a sealed container in the fridge. It stays good for up to 3 days.

When you reheat, use the oven or microwave.

For the oven, place the dip in a small baking dish and cover with foil. Heat at 300°F for about 15 minutes or until warm all the way through.

For the microwave, heat in short bursts of 30 seconds and stir between each round. This keeps the texture even.

You can freeze this dip too. Let it cool all the way first. Wrap it tight in plastic and then foil. It lasts in the freezer for up to two months. Thaw in the fridge overnight before reheating.

Smokehouse Burnt Ends Dip Recipe FAQs

1. Can this dip be cooked without an oven?

A stovetop works as long as the heat stays low. Place the dip in a skillet and warm it slowly, stirring now and then. Low heat keeps the cheese from sticking or burning. Covering the skillet helps melt the top layer.

2. What type of barbecue sauce should I use?

Any sauce you like works. Sweet sauces add a mild glaze, spicy ones bring heat, and tangy or vinegar sauces cut through the rich cheese. You can even mix two for a custom taste. Adjust the flavor after stirring.

3. Can I make this dip in a slow cooker?

Yes, a slow cooker works well. Mix all the parts in the slow cooker insert. Set it on low for about two hours. Stir every 30 minutes to keep the cheese smooth.

This method keeps the dip warm for serving at parties. Just watch that the edges do not dry out. Add a splash of milk or more mayo when the mix looks thick.

4. How do I keep the dip from drying out in the oven?

Cover the skillet with foil for the first 10 minutes, then remove it to brown the top. Adding a bit more mayo or sour cream helps, and stirring before serving keeps it moist.

5. My cream cheese is lumpy. How can I fix it?

Lumpy cream cheese usually means it was not soft enough before mixing. To fix it, let the mixture sit at room temperature for 15 minutes.

Then, use a hand mixer on low speed to beat the dip until it becomes smooth. You can also press the lumps against the side of the bowl with a spatula.

Smokehouse Burnt Ends Dip recipe brings together smoky meat, creamy cheese, and barbecue sweetness in an easy-to-follow dish.

Share how your version turns out and explore new ways to enjoy this classic dip.