Red White and Blue Buffalo Chicken Dip
Ingredients
- 2lb Chicken Breast
- 4oz White Cheddar (shredded)
- 2oz Mozzarella (shredded)
- 8oz Cream Cheese
- Blue Cheese Crumbles (to taste/garnish)
- 2tbsp Go Big or Go BBQ Rub
- 4tbsp Butter
- Blue Cheese Dressing to garnish
- Fine Sliced Chive for garnish (optional)
Fuel & Equipment
- Royal Oak® 100% Charcoal Pellets
- 8×8 Foil Pan
- Foil
- Therma Pen
Directions
1. Fill the smoker with royal oak pellets and set it to 325 degrees.
2. Use hot sauce as a binder and season chicken with Go Big or Go BBQ rub.
3. Place chicken on the smoker for 30 min.
4. while the chicken is on the smoker, combine cream cheese, mozzarella, and cheddar in an 8×8 foil pan.
5. After 30 minutes, wrap chicken in foil with butter.
6. Once the chicken hits around 200 degrees internally, take it out of the smoker and shred. Leave in juices.
7. Add 2 cups of shredded chicken to the cheese mixture.
8. Place the pan on the smoker. Stir after 10 minutes. Total time on smoker 20 minutes.
9. Give final stir after taking off the smoker.
10. Garnish with stripes of blue cheese dressing, hot sauce, and blue cheese crumbles. Optionally add fine slices of chive for color.
11. Enjoy with chips or crackers!
