SMOKED BUFFALO CHICKEN DIP
Easy cheesy family-friendly dip. Great with chips and crackers. The smoky flavor elevates this dip beyond regular buffalo dip. Great for barrel smokers!
Author:
Paul Saldino @paulie_saucee
INGREDIENTS
- 2 whole chicken breast, whole or halved
- 12 oz cream cheese, room temperature
- 1 cup buffalo sauce or hot sauce of your choosing
- 1 cup pepper jack cheese, shredded (save some for the end)
- 1/2 cup of blue cheese dressing
- All-Purpose Pit Rub
DIRECTIONS
- Light Pit Barrel® according to instructions. Add cherry wood chunks if desired.
- Generously cover chicken breast with All-Purpose Pit Rub.
- Smoke chicken breast until it reached an internal temperature of 165˚.
- Shred or dice chicken and add all ingredients to a mixing bowl.
- Mix bowl thoroughly.
- Add mixture to cast iron skillet then put skillet back on the Pit Barrel®.
- Open the vent slightly for a higher temperature.
- Add shredded cheese on top when dip starts to bubble all the way through.
- Remove skillet when the cheese is melted then let the dip sit for 10-15 minutes.
RECIPE NOTE
Desired Temp: 165º
