If you’ve got leftover brisket in the fridge, this is how you turn it into something worth hovering over at a party. This dip is rich, cheesy, and built around that smoky brisket flavor, with a little kick from jalapeños and just enough spice to keep it interesting. It comes together in one skillet and disappears fast—exactly what you want in a hot, meaty dip.
The real win here is the mix of cheeses and smoky brisket. You get that rich, melty base from American, Monterey Jack, and sharp cheddar, plus just enough heat from diced jalapeños and a hit of spice. It’s hearty, loaded with flavor, and made to be devoured straight out of the pan with chips or bread.
Helpful Tips
- Use good cheese: Skip pre-shredded bags. Block cheese melts better and gives the dip a smoother texture.
- Don’t skip the stir: Mixing every 5 minutes while it bakes helps everything melt evenly and keeps the texture just right.
- Garnish right before serving: That extra brisket and pico on top adds color and makes it look fresh off the grill.
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Smoked Brisket & Cheese Dip
Ingredients
- 6 oz white American cheese cubed (deli case)
- 4 oz Monterey jack cheese shredded from a block
- 4 oz sharp cheddar cheese shredded from a block
- 6 oz leftover brisket chopped (divided)
- 3 jalapenos seeds removed and diced
- 3/4 cup pico de gallo divided
- 1/3 cup heavy whipping cream
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Instructions
- Preheat oven to 400°F.
- Grab a cast iron skillet or heavy pan. Add the cheeses, then pile on the brisket, jalapenos, and pico de gallo. Keep it in piles for now. Save some brisket and pico for garnish at the end.
- Pour over the heavy whipping cream and sprinkle on the seasonings.
- Bake for 15 minutes, stirring every 5 minutes to incorporate everything. Once melted and bubbly, remove from oven. Stir again to mix. Garnish with extra brisket and pico de gallo. Serve hot.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.