Smoked Crack Chicken Dip

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby jack cheese

Colby jack is often cheaper and melts well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Turkey bacon is lower in fat, while pancetta provides a similar flavor.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt is lower in calories and provides a similar tang.

Spatchcock the chicken by cutting out the backbone with kitchen shears.

Season the back side of the chicken with wishing well barbecue competition style rub.

Flip the chicken over and season the front side with a heavy dose of the rub.

Prepare the smoker by using lump charcoal and hickory wood, aiming for a temperature of 300 degrees.

Place the chicken on the smoker with legs and thighs towards the firebox and monitor the internal temperature with a ThermoPro TP27.

Smoke the chicken for three and a half hours until it reaches an internal temperature of 165 degrees.

Pull all the meat off the smoked chicken and place it in a large bowl.

In a separate bowl, combine 8 ounces of softened cream cheese, 16 ounces of sour cream, 2 cups of smoked pulled chicken, chopped bacon, 1 ounce of ranch dip mix, and 2 cups of shredded cheddar cheese.

Mix all the ingredients together with a wooden spoon until well combined.

Transfer the mixture to a cast iron skillet and top with extra cheddar cheese and a sprinkle of competition style rub.

Return the skillet to the smoker and cook for 40 minutes at 350 degrees until heated through and bubbly.

Let the dip cool for 15 minutes before serving with Fritos scoops.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens