Smoked Chicken Lip Dip

Ingredients:

• 2 lbs Chicken Breast
• 16 oz Cream Cheese
• 8 oz Shredded Colby Jack cheese
• 2-3 Fresh Jalapenos
• 1 Party Size Tortilla Chips
• 2 Cups Blues Hog Wild Wing Sauce
• Corncookers Poultrygeist Returns Spicy Chicken Rub
• Hickory Pellets or Apple Pellets
  
  
  

Directions:

1. Preheat your smoker to 250°F. Use hickory or applewood for extra flavor.
   
2. Season the chicken breasts with a heavy coat of Poultrygeist Returns. Smoke them for 90 minutes or until they hit 165°F inside.
3. Shred the smoked chicken and toss it into an aluminum pan.
4. Add the diced jalapenos, cream cheese, shredded cheese, and 2 cups of Blues Hog Wild Sauce.
   
   
   
   
5. Pop the pan in the smoker for another 30 minutes, stirring occasionally, until it’s melty, smoky, and irresistible.
   
   
   
6. Serve it up hot with chips, or whatever else you like to scoop with!
   
   
   

TIP - You could cut and shred the chicken, mix it with all the ingredients, and cook everything at the same time. However, we recommend smoking the chicken first for the following reasons:

• Texture – Smoking whole chicken breasts and shredding them later gives you juicy, tender bites. Cubing raw chicken and smoking it with everything might make it dry and rubbery.
• Flavor – When you smoke the chicken first, it soaks up all that smoky goodness before mixing with the other ingredients. If you mix it all raw, the smoke won’t penetrate as well.
• Safety – Cooking raw chicken with dairy at a low temp could be risky. You’d need to make sure the chicken hits 165°F without overcooking the cheese.

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