These Cheesy Caramelized Onion Pig Shots are a delicious follow-up to a great snack spread.
They’re perfect served after or alongside the Caramelized Onion Gruyere Cheese Dip, since leftover dip becomes the ideal filling 😉
If you prefer not to make the dip from scratch, many larger grocery stores carry caramelized onion cheese dip that works well.
Once you start thinking about dip-filled pig shots, you’ll want to try other dips as fillings too—Buffalo Chicken Dip, a jalapeño popper style dip, or a cheesy crab and artichoke dip would all be fantastic.
How to Make Cheesy Caramelized Onion Pig Shots
This recipe is simple when you’re using leftover dip: just smoked sausage, thick-cut bacon, toothpicks, and the caramelized onion cheese dip.
Thick-cut bacon is important — regular bacon is usually too flimsy to hold the shape.
Start by slicing the smoked sausage into roughly 1/2-inch rounds. You should get about 20 slices from one pound.
Cut each slice of thick-cut bacon in half. Wrap a bacon half around each sausage piece, overlapping slightly so it forms a little cup. Secure the overlap with a toothpick, pushing it through the bacon and into the sausage.
The dip should be cold or at room temperature when you fill the shots. I found it easiest to stuff them by hand—messy, but effective.
Cook the pig shots at 350°F (175°C) for 45 minutes to 1 hour, checking toward the end so the bacon reaches your preferred crispness.
You can smoke them on a pellet grill/Traeger at 350°F or bake them in the oven on a wire rack set over a baking sheet at the same temperature. Watch closely during the final 15 minutes—cook time varies with bacon thickness and heat consistency.
Remove the toothpicks before serving and serve warm.
I hope you enjoy Cheesy Caramelized Onion Pig Shots as much as my family did!
YUM!
Caramelized Onion Gruyere Cheese Dip (used as filling)
I used about 2 cups of leftover Caramelized Onion Gruyere Cheese Dip to fill this batch of pig shots. The full dip recipe is linked above in the post.
More recipes you might like
Air Fryer Bacon Wrapped Turkey
Traeger Stuffed Poblano Peppers
Steak and Caramelized Onion Flatbreads
Red Pepper Jelly Pig Shots
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Cheesy Caramelized Onion Pig Shots
Smoked or oven-baked bacon-wrapped sausage cups filled with caramelized onion cheese dip — a savory appetizer perfect for game day or parties.
Ingredients
- 1 pound smoked sausage
- 10 slices thick-cut bacon (cut in half)
- 20 toothpicks
- 2 cups caramelized onion cheese dip (store-bought or use the recipe linked above)
Instructions
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Slice the smoked sausage into about 1/2-inch rounds (roughly 20 slices). Cut each bacon slice in half.
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Wrap a bacon half around each sausage round to form a cup. Overlap slightly and secure with a toothpick through the bacon and into the sausage.
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Fill each bacon cup with the caramelized onion cheese dip. It works best when the dip is cold or at room temperature.
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Cook using one of these methods:
Traeger/Pellet Grill: Place pig shots on the grate at 350°F for 45 minutes to 1 hour, watching closely and removing when the bacon reaches desired doneness.
Oven: Bake at 350°F for 45 minutes to 1 hour on a wire rack set over a baking sheet. Check toward the end to avoid overcooking.
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