Smoked Buffalo ranch chicken dip
Smoker, bowl, Spoon
Prep smoker. Use fruity wood, I use cheery and apple with a little pecan. Heat to 225 F
- ⅛ cup smoked paprika powder
- ⅛ cup brown sugar
- 1¼ tbsp Coarse sea salt
- ¾ tbsp Black pepper
- ¾ tbsp Granulated garlic
- ¾ tbsp onion powder
- ¾ tsp ground cumin
- ¾ tsp cayenne pepper
- ¾ tsp dried sage
Take the seasonings and mix them up to make the rub. It will make you sneeze a lot.
- 1¼ chicken breasts
Prep the chicken by using the sriracha as a binder, coat chicken with rub and save some extra.
Cook chicken to internal temp of 140 F
- 3¼ oz Habanero jack cheese
- 3¼ oz cream cheese
- 3¼ oz Colby jack cheese
While chicken is cooking shred the Colby and habanero jack into a large bowl. Save half a cup of shredded cheese. Cut cream cheese into 10 equal size blocks and add to cheese. S
- ⅓ cup Buffalo sauce
- ¼ cup ranch dressing
Remove chicken and cut into half inch pieces. Add to bowl with cheese, add one tablespoon of rub and mix. Add ranch and Buffalo sauce as well. Adjust temp or grill to 300 F.
Transfer dip to cast iron pan, top with cheese and a quarter teaspoon of smoked paprika.
Place pan in smoker for 30 min.
- 1¼ Green onion
Remove pan top with green onion garnish and enjoy! Club crackers are a great choice to eat with.