Smoked Crack Chicken Dip
This smoked crack chicken dip is the tailgate appetizer that always goes first. Leftover smoked chicken gets shredded and mixed with cream cheese, sour cream, ranch seasoning, sharp cheddar, and crispy bacon before going back on the smoker until hot, bubbly, and impossible to walk away from. It's rich, smoky, and always the first dish empty at game day.
Servings: 8 people
Ingredients
- 2-2½ cups smoked pulled chicken
- 8 oz cream cheese softened
- 1½ cups full-fat sour cream
- ¼ cup mayonnaise
- 1 oz packet ranch seasoning
- 1 cup sharp cheddar cheese shredded
- 4 to 6 slices bacon
Instructions
- Preheat pellet grill or smoker to 275℉.
- Cook the bacon. Dice the bacon and cook it in a cast iron skillet until crispy. Transfer to paper towels to drain excess grease. Remove grease from the skillet.
- Mix the dip. In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, mayonnaise, ranch seasoning, shredded cheddar, and cooked bacon. Mix until fully combined.
- Load the skillet. Spread the mixture into a 10–12" cast iron skillet, leaving some texture on top rather than smoothing it flat.
- Smoke the dip. Place the skillet on the pellet grill at 275°F and smoke for about 1 hour, until hot all the way through and bubbling around the edges.
- Rest and serve. Let the dip cool for a few minutes. Then serve with chips, corn chips, crackers, or veggies.