Smoked BBQ Chicken Dip Appetizer

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

BBQ sauce

🥗Healthier: homemade BBQ sauce

💰Cheaper: ketchup + vinegar

Homemade BBQ sauce can be lower in sugar and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: colby jack cheese

Reduced-fat cheese cuts calories without sacrificing flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides a tangy flavor with fewer calories.

Dice the whole jalapeno into small pieces.

In a bowl, combine the pulled smoked chicken and diced jalapenos.

Add one standard block of cream cheese that has been softened at room temperature for about an hour.

Sprinkle in 1-2 teaspoons of garlic powder and onion powder.

Add about 1 tablespoon of Malcolm Reeb's Killer Hogs Hot Barbecue Rub.

Grind in some fresh cracked black pepper to taste.

Add about 1 tablespoon of barbecue sauce to the mixture.

Incorporate 8 ounces of three cheddar blend cheese, reserving half a cup for later.

Add about 4 ounces of sour cream to the mixture.

Mix all ingredients together until well combined and creamy.

Preheat the Traeger grill to 375 degrees Fahrenheit.

Spray a large cast iron skillet with avocado oil.

Transfer the chicken mixture into the cast iron skillet, leveling it off evenly.

Top the mixture with the reserved half cup of cheddar cheese.

Add bread and butter jalapenos or pickled sweet jalapenos on top.

Drizzle a thin layer of barbecue sauce over the jalapenos in a checkerboard pattern.

Place the skillet on the Traeger grill and cook for 20-30 minutes at 375 degrees Fahrenheit.

Remove the skillet from the grill and let it cool for a bit before serving.

Garnish with chopped green onions before serving.

Serve with tortilla chips, potato chips, celery, pita chips, or Frito scoops.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens