Brisket Rangoon Dip

Smoky, creamy, and loaded with flavor — this Brisket Rangoon Dip is the ultimate BBQ party starter. Pair it with crispy fried wonton chips for a dip so good you might not want to share!

Ingredients

• 2 blocks softened cream cheese
• 1 cup chopped brisket (check out our full brisket recipe)
• 2 tbsp minced onion
• 1 tbsp garlic powder
• 2 chopped jalapeños
• 1/4-1/2 cup thinly chopped green onions
• 1 tbsp Worcestershire sauce
• Smoke ’n Magic Rib Rub
• Sweet Thai chili sauce (for topping)
• Premade wonton wrappers (for homemade chips)

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Instructions

1. Mix the Dip
   •  In a large bowl, combine softened cream cheese, chopped brisket, minced onion, garlic powder, jalapeños, green onions, Worcestershire sauce, and a good shake of Smoke ’n Magic Rib Rub
   • Mix until evenly combined

2. Cook
   • Spread the mixture evenly into a small pan
   • Smoke or bake at 275°F for about 90 minutes

3. Make the Chips
   • While the dip cooks, cut wonton wrappers diagonally into triangles
   • Fry in oil at 350°F until crispy and golden brown
   • Drain on paper towels and set aside

4. Add some heat to the dip
   • After 90 minutes, remove the dip from the smoker/oven and spread a layer of sweet Thai chili sauce, or your other preferred sauce, on top
   • Return to cook for another 5–10 minutes at 275°F to heat the sauce
5. Serve
   • Stir, add to a serving bowl, and scoop with your homemade wonton chips to enjoy the smoky, cheesy brisket goodness!

We hope you enjoy this great crowd pleaser just as much as we do! If you do try this recipe, don’t forget to share your creation with us on social media using #SmokeNMagicRecipes!

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