No. This dip walks into the room like: “I contain two full bricks of cream cheese and I’m not afraid to use them.” And honestly? We respect that. 🧀 What Makes Smoked Chip Dip So Dangerous (In a Beautiful Way) 1. It’s an unapologetic dairy masterpiece. Cream cheese + sour cream + piles of cheddar = a Wisconsin handshake. 2. The bacon bits? Not optional. They’re the crunchy, salty, smoky chaos gremlins that turn a good dip into a danger dip. 3. The smoke turns it into pure magic. No oven. No microwave. This dip becomes a flavor grenade only when it hits the grill and soaks up that smoky, melty, crispy joy. 4. It goes with every chip on earth. Potato chips, tortilla chips, pita chips—heck, you could hand someone a cracker shaped like a shoe and they’d still be like, “OMG this is amazing.”
THE RECIPE: Smoked Chip Dip Ingredients
Directions
🔥 Pro Tips from Mad Dog & Merrill® 🎯 Use a Pit Boss Grill for maximum smoky glory. Low and slow turns this dip into cheese lava—in the best way. 🎯 Hit it with a seasoning shaker! Try Mad Dog & Merrill® Up Nort Peppery or Da Works Brat Sauce drizzle on top for extra attitude. 🎯 Use your Rebex Cutlery knife (GRILL15!) To chop bacon if you want it freshly made instead of bits—because real bacon = real respect. 🎯 Double the batch if other humans will be present. One skillet is never enough. People attack this dip like raccoons at a campsite.
The Final Scoop
This isn’t just a dip. This is an event. A smoky, cheesy, bubbling skillet of happiness that turns any gathering into a Midwest Grill’n festival. Once people taste it, they’ll pretend they came for friendship but really—they came for Smoked Chip Dip. Eat it. Share it (maybe). And keep on Grill’n. 🔥🧀🥓
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🌾 A Little Wild Rice History Wild rice isn’t just another grain—it’s part of the Midwest’s heritage. Known as manoomin to the Ojibwe people, it’s been hand-harvested in Minnesota lakes for generations. Nutty, earthy, and packed with flavor, wild rice turns an ordinary soup into a dish that feels like home. 🔥 The Grill’n Method Soup on the grill? You betcha. By simmering over a flame in a cast iron pot, you get a subtle smokiness that makes this classic even better. It’s hearty, creamy, and perfect for those cool nights when you want to gather the crew outside and keep the fire going.
🥣 The Recipe Ingredients:
Directions:
🎰 Shooting Star Flavors This recipe was filmed outdoors at Shooting Star Casino in Bagley, Minnesota—a place that knows how to combine entertainment with unforgettable flavors. Just like a casino floor is full of surprises, so is this soup: rich, creamy, smoky, and just a little bit wild.
🍲 Why We Love It
Creamy Wild Rice Soup is more than a recipe—it’s a Midwest memory in a bowl. From the heritage of wild rice to the way a cast iron pot holds heat on the grill, every spoonful tells a story. Add in the fun of cooking outdoors, and you’ve got a dish worthy of the Midwest Grill’n crew. Not every recipe is a masterpiece. Sometimes Mad Dog & Merrill® start with a genius idea… and then, well, we forget to finish it. (Probably because someone yelled “BACON’S DONE!” and we ran off.) Case in point: Corn + Sun Drop® soda. That’s it. That’s the recipe. Or at least, that’s how far we got. Ingredients
Directions (so far)
Where Do We Go From Here? Sure, you could just eat it raw and fizzy, but we recommend actually cooking it:
Grill’n Tip 🔥 If you don’t know what to do with it… just mist it with more Sun Drop® and call it Corn Mist. It sounds fancy, nobody will question you, and everyone will eat it anyway. Final Bite
Sometimes recipes don’t need an ending—they’re just the beginning of something great. Corn + Sun Drop® might have started as a “what now?” moment, but with a little creativity (and a lot of bacon), you can turn it into a Midwest legend. So go ahead—finish the recipe for us. Send us your Sun Drop® corn creations, because clearly… we got distracted.
Directions
Grill’n Tip 🔥
Final Bite This recipe is proof that sometimes the simplest ideas are the most genius. Sweet corn, Sun Drop®, a sprinkle of seasoning, and a little foil magic—BOOM. You’ve got yourself a grill-side showstopper that’s citrusy, juicy, and oh-so-Midwestern. Mad Dog & Merrill® Midwest Grill’n approved. ✅
You can’t host a true backyard bash without a solid potato salad—and this one’s got firepower.
Toss it all into a large mixing bowl. Add your dressing (we’re working on that recipe next!). Mix gently but thoroughly. Pro tip: Don’t mash it into oblivion. We want chunks, not mash. Grill First, Mix Second Grilling the potatoes brings a smoky, crispy edge that sets this recipe apart from every mayo-drenched party bowl you’ve ever avoided. Use a Pit Boss Grill (as always!) for maximum char and control. 🔥 Oiled potatoes + direct heat = caramelized, crispy magic 🔥 Let them cool slightly before cubing so they hold shape 🔥 Mix when warm to help the flavors mingle Sponsor Love:
Coming Next: The Potato Salad Dressing That Brings It All Together We’ve got the mix. We’ve got the method. Now we just need the magic glue: that creamy, tangy, slightly smoky dressing that holds it all together. Final Thoughts:
It’s hearty. It’s flavorful. It’s grilled. This is Wisconsin Potato Salad, Mad Dog & Merrill® style—and it’s about to be the most-requested side dish at every cookout you attend. |
RecipesInternationally recognized and self-proclaimed "Grillologists," Mad Dog & Merrill®, entertain and educate thousands of backyard enthusiasts every year with the finer points of grilling on America’s Favorite Grill’n Show. They want nothing more than to make everyone a better griller and have a ton of fun doing it! 
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