Smoked Buffalo Chicken Dip
Smoked Buffalo Chicken Dip with a twist, using greek yogurt and other herbs and spices instead of ranch dressing. Perfect for Game Day!
2 cups shredded rotisserie chicken
1/2 tbsp granulated garlic
1/2 tbsp onion powder
1/2 tbsp smoked paprika
1 tbsp dried parsley
1/2 tsp black pepper
3/4 cup Frank's Hot Wing Sauce (or your favorites brand)
1/2 cup whole milk Greek yogurt, plain
1 cup cream cheese, room temperature
1/3 cup blue cheese, crumbled
1 cup shredded mozzarella cheese, divided in half
1 cup shredded sharp cheddar cheese, divided in half
3 scallions, sliced and divided, reserving dark green for garnish
Tortilla chips for serving
NanoBond 3 Qt Sauteuse
PRODUCTS TO USE:
Preheat smoker (or your oven) to 375 degrees F.
Shred chicken in a large bowl. Add granulated garlic, onion powder, smoked paprika, dried parsley and black pepper, stir to combine. Add Frank's Buffalo Wing Sauce, Greek yogurt, cream cheese, blue cheese, shredded cheddar and mozzarella cheeses. Add whites and light greens of scallions. Stir to combine.
Place it in a skillet, sprinkle with remaining shredded mozzarella and sharp cheddar cheeses. Smoke (or bake) for 25-30 minutes, until cheese is melted and bubbly. Turn to rotate halfway through.
Serve with tortilla chips.