Dip de pollo ahumado estilo búfalo de Aly Romero

Name: Smoked Buffalo Chicken Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10-12
Ingredients: 2 cups shredded chicken (rotisserie works great); 1/2 tablespoon granulated garlic; 1/2 tablespoon onion powder; 1/2 tablespoon smoked paprika; 1 tablespoon dried parsley; 1/2 teaspoon black pepper; 3/4 cup Frank’s RedHot Buffalo Wings Hot Sauce (or your favorite brand); 1/2 cup plain, whole milk Greek yogurt; 1 cup cream cheese, at room temperature; 1/3 cup blue cheese crumbles; 1 cup (4 ounces) mozzarella, shredded, divided; 1 cup (4 ounces) sharp cheddar, shredded, divided; 3 scallions, sliced, reserve dark green parts for garnish; Tortilla chips, for serving; NanoBond 3 Qt Sauteuse; Gas Fire Heat - Cook Book

Smoked Buffalo Chicken Dip

Courtesy of Aly Romero

Rated 4.0 stars by 7 users

Servings

10-12

Prep Time

15 minutes

Cook Time

30 minutes

Indulge in a mouthwatering sneak peek from Chef Aly Romero's cookbook, Gas Fire Heat! We're thrilled to introduce her tantalizing Smoked Buffalo Chicken Dip, a flavorful preview of the culinary wonders you'll discover in her book.

But first, let's talk about Gas Fire Heat. Aly Romero, a proud Hestan Ambassador, has crafted a cookbook that's a true celebration of outdoor cooking. With 80 full-color photographs and an inspiring collection of recipes, this hardcover gem is your passport to culinary adventure. Aly's expertise and passion for grilling, smoking, and griddling shine through, making this book a must-have for every kitchen.

Romero is a private chef, Traeger ambassador, media personality and now officially a cookbook author! Aly brings a delightful blend of expertise and approachability to her recipes. Gas Fire Heat is your invitation to join her on a journey filled with laughter, unforgettable moments, and, of course, mouthwatering dishes.

Ready to dive into the world of outdoor cooking and elevate your culinary game? Order your copy of Gas, Fire, Heat today and unlock a world of flavors and fun! For more information and to order the book, visit Gas Fire Heat - Abrams Books. And now, let's get back to that Smoked Buffalo Chicken Dip—your taste buds are in for a treat!

Ingredients

2 cups shredded chicken (rotisserie works great)
1/2 tablespoon granulated garlic
1/2 tablespoon onion powder
1/2 tablespoon smoked paprika
1 tablespoon dried parsley
1/2 teaspoon black pepper
3/4 cup Frank’s RedHot Buffalo Wings Hot Sauce (or your favorite brand)
1/2 cup plain, whole milk Greek yogurt
1 cup cream cheese, at room temperature
1/3 cup blue cheese crumbles
1 cup (4 ounces) mozzarella, shredded, divided
1 cup (4 ounces) sharp cheddar, shredded, divided
3 scallions, sliced, reserve dark green parts for garnish
Tortilla chips, for serving

Products Featured

NanoBond 3 Qt Sauteuse
Gas Fire Heat - Cook Book

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Directions

Preheat smoker to 375 degrees.
In a large bowl, stir together chicken, granulated garlic, onion powder, paprika, parsley, and pepper.
Add hot sauce, yogurt, cream cheese, blue cheese, 1/2 cup mozzarella, and 1/2 cup cheddar. Add white and light green scallions. Stir to combine.
Pour into a skillet. Sprinkle with another 1/2 cup mozzarella and 1/2 cup cheddar.
Smoke for 25–30 minutes, until cheese is melted and bubbly. Rotate skillet halfway through.
Sprinkle with remaining scallions and serve with tortilla chips.