Scovie Spotlight - Consuming Fires Hot Smoked Andouille BBQ Dip Recipe

Scovie Spotlight – Consuming Fires Hot Smoked Andouille BBQ Dip

In BBQ - Grilling - Smoking, Recipes, Scovie Spotlight by Mark MaskerLeave a Comment

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You don’t have to apologize for double dipping into this fiery bbq sauce from 2015 Scovie Awards winner Consuming Fires

Consuming Fires Hot Smoked Andouille BBQ Dip
Heat Scale: Medium
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  1. 8 oz. Whipped Cream Cheese
  2. 1 cup Sharp Cheddar Cheese, shredded
  3. ½ cup Ranch Dressing
  4. 3 – 4 Tbsps. Consuming Fires Smoked Andouille Sauce
  5. ¼ cup Sliced Green Onions
  6. 2 cups BBQ Pork Butt, pulled (We Love Mike and Jeff’s of Greenville)
  1. Mix the first 5 ingredients together well with a rubber spatula or in a mixer with a paddle.
  2. Gently mix in the pork until well incorporated.
  3. Place into a 1 quart casserole dish suitable for serving.
  4. Bake at 350 degrees for 20 minutes, until golden brown and bubbling.
  5. Serve hot as a dip, with tortilla chips, crackers, or our favorite; freshly baked corn bread sticks.
  1. For more product information and to order online visit
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.