When I think about Birmingham and football, I think barbeque. This dip is a Bham Now original! I tested it out on the team, and they gave their stamp of approval. Photo: Beth Cunningham for Bham Now
- Your favorite barbeque saucebonus points if you buy it local from one of the many delicious BBQ joints in Bham!
- PorkI used a boneless loin ribeye roast
- 1 container of sour cream
- 1 packet ranch seasoning
- Your favorite BBQ dry rub
- 1 can black beans
- 1 can sweet corn
- Crumbled baconI cheated and used bacon bits
- 1 bunch green onions
- Shredded mozzarella cheese
- Shredded cheddar cheese
Instructions
The night before (or the morning of, if it's a night game), cover your pork with your dry rub seasoning and pat it in
Drop it in a slow cooker and cover with your favorite BBQ sauce
Cook for 6-8 hours on low
Take the pork out and shred with a fork. It will fall right apart!
Put the meat back in and add crumbled bacon, black beans, and sweet corn
Add some more barbeque sauce
Cover and let cook a while longer on low
Mix ranch seasoning packet into container of sour cream
Add the whole container to the slow cooker and about 1 cup of shredded mozzarella
10. Turn oven to broil and let it heat up
11. Mix it all together and transfer to an oven-safe dish
12. Cover with shredded cheddar
13. Broil until the cheese on top starts to brown and bubble
Notes
Toppings Green onions! Chop them up and sprinkle on top when it comes out of the oven DipperChip: I recommend corn chips like Fritos
Veggie: Carrots! Tip: buy larger carrots and cut them into rounds for better dipping