Nov 14, 20222 min read

Chicken Enchilada Dip | BBQ Dip Recipe

When you DIP, I DIP, we DIP. I put my hand up on my hip for this… CHICKEN ENCHILADA DIP. Things are heating up. People are getting social. Holidays are approaching 🍁🎄and what says it even better than a BBQ dip recipe the whole family will love. It’s appetizer month with ❤️ @ChickenDotCA #ChickenDotCA and we want to see you get creative with your hostess apps

Ensuring that I provide my family with quality local meat has always been something I've been passionate about. It is the reason why I always look for the Raised By Canadian Farmer Logo. Dress your chicken up this month with @ChickenDotCA by using the hashtag #ChickenDotCA

When you look for the logo you are supporting your local farmers. This means fair prices because your supply meets demand in your own community. Let our own farmers feed our Canadian families.

WHAT YOU'LL NEED

A PELLET SMOKER (I used my Pit Boss Grills KC COMBO)

TIN FOIL or CAST IRON SKILLET (I used my Pit Boss Grills Cast Iron)

CHICKEN ENCHILADA DIP - SAVE 📌

INGREDIENTS

- Left Over Chicken (any type, 1 1/2 cups)

- Cream Cheese (1 cup)

- Salsa (2/3 cup)

- Sour Cream (1/4 cup)

- Cheese (1/4 cup, marble)

- Garlic (2 cloves, minced)

- Chili Powder (1 tsp)

- Cumin (1 tsp)

- Salt and Pepper (to taste)

DIRECTIONS

💃🏻 Preheat your pellet grill to 300 degrees. Add all ingredients into a cast iron skillet. Smoke for Approx 1 hour or until bubbly. You can cut up naan bread or tortilla and roast it as your chicken enchilada dip dipper.

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