Parmesan Garlic Chicken Dip
1 pound chopped Rotisserie Chicken
12oz Parmesan Garlic wing sauce
8oz Mozzarella - shredded
8oz Pepperjack - shredded
8oz cream cheese
3-4 cloves garlic - minced
1/2 cup chopped fresh parsley
1 tbsp salt pepper & garlic mix
12oz milk
1/4 cup grated Parmesan
1. Preheat smoker to 250°F.
2. Add the chicken to a pan and add half the bottle of wing sauce on top.
3. Add the shredded cheeses and place the block of cream cheese in the middle.
4. Add the remaining wing sauce, minced garlic, and fresh parsley, then season with salt, pepper and garlic.
5. Pour the milk into the empty sauce bottle, shake it up, and add it to the pan.
6. Smoke for 1 hour, then mix well and smoke for 15-20 more minutes.
7. Mix more fresh parsley and grated Parmesan cheese for garnish.
Just onto the Pit Boss KC Combo.
After 1 hour at 250F, stirred to mix well and topped off with parsley and Parmesan to finish.
And the finish! Serve with your favorite chips
1 pound chopped Rotisserie Chicken
12oz Parmesan Garlic wing sauce
8oz Mozzarella - shredded
8oz Pepperjack - shredded
8oz cream cheese
3-4 cloves garlic - minced
1/2 cup chopped fresh parsley
1 tbsp salt pepper & garlic mix
12oz milk
1/4 cup grated Parmesan
1. Preheat smoker to 250°F.
2. Add the chicken to a pan and add half the bottle of wing sauce on top.
3. Add the shredded cheeses and place the block of cream cheese in the middle.
4. Add the remaining wing sauce, minced garlic, and fresh parsley, then season with salt, pepper and garlic.
5. Pour the milk into the empty sauce bottle, shake it up, and add it to the pan.
6. Smoke for 1 hour, then mix well and smoke for 15-20 more minutes.
7. Mix more fresh parsley and grated Parmesan cheese for garnish.
Just onto the Pit Boss KC Combo.
After 1 hour at 250F, stirred to mix well and topped off with parsley and Parmesan to finish.
And the finish! Serve with your favorite chips
