Smoked BBQ Chicken Dip
This is yet another game day snack part of my Cincinnati Themed Game Day Recipes… Smoked BBQ Chicken Dip!
The idea was to enjoy some local favorites while cheering on the Cincinnati Bearcats or Cincinnati Bengals (WHO DEY!).
If you are from Cincinnati, you know Montgomery Inn BBQ very well, but really you can use any pulled chicken (or pork).
Or even use some leftover smoked chicken or pork mixed with your favorite BBQ sauce.
So wherever you are from, or whatever team you are cheering for… this amazing dip recipe is for YOU!
I even included oven directions in the recipe card for those who don’t have a smoker or Traeger pellet grill 🙂
How to make Smoked BBQ Chicken Dip
We have some cream cheese, BBQ seasoning and sauce, pulled chicken in BBQ sauce (or you can use pork), and Monterey Jack cheese.
First put the block of cream cheese in a 9×9 (or similar size) dish.
Cut a few diagonal lines about half inch deep to allow more smoky goodness.
And season with your favorite BBQ seasoning blend.
Then set the smoker or Traeger pellet grill to 225 degrees.
And smoke the cream cheese for about an hour.
After an hour it will have a smoky flavor and a little melty.
Spread it evenly in the dish with a spoon.
Then add the 16 ounce container of pulled chicken in BBQ sauce (or two cups leftover smoked chicken or pork).
Next more BBQ sauce over top.
And let this go on the smoker or pellet grill for about another hour.
Finally add 2 cups of shredded Monterey Jack cheese.
Spread the cheese evenly over top and smoke this for another 15 minutes or until the cheese is melted.
Serve Smoked BBQ Chicken Dip with Fritos Scoops for dipping 🙂
I drizzled more BBQ sauce and added some dried parsley, but that’s optional.
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If you like Smoked BBQ Chicken Dip, you might also like these smoker and Traeger recipes…
Smoked Chili Cheese Dip
Smoked BBQ Pork Potato Skins
And Smoked BBQ Chicken Thighs
Traeger Game Day Appetizers
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Smoked BBQ Chicken Dip
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 1 8 ounce block cream cheese
- BBQ seasoning blend
- 1 16 ounce container pulled chicken (or pork) in BBQ sauce (I used Montgomery Inn or you could use leftover homemade pulled chicken or pork)
- BBQ Sauce
- 2 cups shredded Monterey Jack chese
- Fritos Scoops for dipping
Instructions
- Put the block of cream cheese in the middle of a 9×9 dish or foil pan (or similar size). Cut diagonal lines about half inch deep with a knife in both directions (picture example in post above) and season it with the BBQ seasoning blend.
- Preheat your smoker or pellet grill to 225 or 250 degrees. Put the pan with the cream cheese on the grill grate for 45 minutes to an hour.
- Spread the cream cheese evenly in the dish and add the pulled chicken (or pork) in BBQ sauce plus more BBQ sauce (I used about a cup) evenly over top. Let it smoke for another 45 minutes to an hour.
- Add the Monterey Jack cheese. Cook another 15 minutes on the smoker so the cheese melts.
- Drizzle more BBQ sauce over top if desired and serve with Fritos Scoops for dipping.
Notes
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