Smoked Chicken and Cilantro Dip
Craving a dip with smoky depth and a vibrant kick? This Smoked Chicken and Cilantro Dip is a flavor explosion! Tender smoked chicken mingles with a creamy blend of American and cheddar cheeses, cream cheese, and the smoky heat of chipotle peppers. A swirl of green enchilada sauce adds a touch of savory magic, while fresh cilantro and lime brighten every bite. Get ready to dive in!
INGREDIENTS
- 3 Lbs. chicken thighs, skin-on, bone-in
- 8 oz. Bongards® Super Melt White American Loaf, shredded
- 4 oz. Bongards® Sharp Yellow Cheddar Shred
- 8 oz. cream cheese, room temperature
- 2 chipotle peppers in adobo, diced
- 5 oz. green enchilada sauce
- 3 oz. cilantro, chopped
- 1 Tbsp. lime juice
- 2 Tbsp. kosher salt
- 2 tsp. black pepper
PREPARATION
- Preheat smoker to 250 degrees.
- Mix salt and black pepper together, then season chicken thighs liberally.
- Arrange chicken in large backing dish and place in smoker, smoking for 3-4 hours.
- Remove chicken from smoker, allow to cool enough to handle, and discard skin.
- Remove meat from bone and rough chop.
- Preheat oven to 400 degrees.
- In large mixing bowl or stand mixer bowl fitted with paddle attachment, add both shredded cheeses, cream cheese, and 3/4 of cilantro and mix until cheeses are combined.
- Add all remaining ingredients, including chicken, and mix again until evenly incorporated.
- Spread into baking dish, bake 20-25 minutes, until cheese is melted and bubbling.
- Remove from oven and sprinkle with remaining cilantro.
- Serving suggestion: Serve with toasted bread, crackers, or tortillas.
