Smoked Cheesy Chicken Dip
Cowboy caviar and two types of cheese come together with pulled chicken and fire roasted corn on a Traeger pellet smoker to make a smoky, cheesy dip that's perfect for any occasion.
Servings 8 Servings
Calories 255kcal
Ingredients
- 1 pound Pulled Rotisserie Chicken or any cooked and shredded chicken
- 8 oz Colby-Monterey Jack Cheese or a blend of the two
- 8 oz Reduced Fat Cream Cheese
- 1 jar (13oz) Cowboy Caviar*
- ½ cup Fire Roasted Corn
- ½ to 1 cup Milk to desired consistency
Instructions
- Preheat your Traeger to 250ºF** with the lid closed.
- Cut the cheese into smaller cubes and add to a large aluminum grill pan, cast iron skillet, or smoker-safe dish along with all the other ingredients. Start with 1/2 cup milk and add another 1/2 cup during the cook if needed.
- Place the pan directly on the grill grates and cook for 30-40 minutes until the cheese begins to melt and you can stir everything together. Once stirred, smoked for an additional 15-20 minutes until the dip begins to brown around the edges. (To make this dip in an oven, add everything to a baking dish and bake for 15-20 minutes in a 400ºF oven. Stir everything together about halfway through.)
- Garnish with sliced green onion or cilantro and serve with tortilla chips.
Video
Notes
*I used Trader Joe's Cowboy Caviar, but any cowboy or Texas caviar works here. Other options include black bean and corn salsa, a mixture of black and pinto beans with more fire roasted corn, or diced tomatoes and green chiles (RO-TEL) with beans.
**You can increase the temperature to 300ºF for a faster cook and/or to pick up less smoke flavor. You can also cut the cheese into smaller pieces so they'll melt faster.
Nutrition
Serving: 120g | Calories: 255kcal | Carbohydrates: 10g | Protein: 16g | Fat: 13g