Smoked Chicken and Cream Cheese
- Cherry wood , for smoking
- 3 each boneless skinless chicken breasts
- 1 package (8 ounces) cream cheese, softened
- Oil
- Hot honey BBQ rub or your favorite BBQ seasoning
Buffalo Chicken DIp
- 1 cup shredded cooked smoked chicken
- Smoked cream cheese
- 2 to 3 tablespoons chopped smoked bacon
- 1 cup Frank's RedHot® Buffalo Wings Hot Sauce, plus more to serve
- 1 shredded Jack cheese
- 1/2 cup blue cheese crumbles
- 1/4 cup sour cream
- 1 cup shredded Cheddar cheese
- 2 tablespoons diced scallions
directions
- HEAT smoker to 250°F, using cherry wood chunks for flavor. Place a wire rack on top of a baking sheet. Place chicken on rack and drizzle with oil before generously seasoning with Hot Honey BBQ Rub. Place cream cheese on aluminum foil and season with rub.
- PLACE chicken and cream cheese in smoker, cooking for 55 minutes. The chicken should reach an internal temperature of 160°F and the cream cheese should be soft. Once done, remove from smoker and let rest for 12 minutes before shredding the chicken.
- FOR THE DIP, mix 1 cup of the shredded smoked chicken, smoked cream cheese, RedHot Buffalo Wing Sauce, Jack cheese, blue cheese and sour cream until blended.
- TRANSFER mixture to cast iron skillet. Top with Cheddar cheese.
- HEAT on grill at 375°F for 20 minutes. Sprinkle with chopped scallions and serve with your favorite tortilla chips.
