Smoked Buffalo Chicken Dip

I love buffalo chicken dip - but wanted to spin the traditional recipe a bit more for my liking - made this over the weekend and it was a huge hit for the game. 

Ingredients:

- 8oz Smoked Cream Cheese (softened)

- 1/4 Cup Franks Hot Sauce

- 1/8 Cup Ranch Dressing

- 1/8 Cup Sour Cream

- 1/8 Cup Bleu Cheese Crumbs (plus more for garnish)

- 2 Cups Shredded Chicken (chicken thighs)

Rubbed (3) with Hardcore Carnivore Red and (3) with Mis Rubbins White Magic - grilled direct on the mini max at about 400 until done. Removed from egg, allowed to cool before being pulled and chilled overnight in the fridge. 

I did mine the day before the big game - used the small egg and the Amazen Pellet smoker tray. 

I removed the Kickash Basket and set the Amazen tray in the bottom of the egg and loaded it with Cherry wood pellets (only loaded up 1 leg of the tray)

After lighting the tray, I went inside and unwrapped the cream cheese and then stuck it in the freezer for 30 minutes to harden up a bit.

After that, it went onto the egg (on a grill mat) for an hour.

Pulled it from the egg, wrapped it in saran wrap and put it in the fridge for the next day.

Remove cream cheese from fridge at least 2 hours before making the dip to soften up - Then mix all of the ingredients together and refrigerate again until you are ready to bake it. (I did mine early in the morning and put on the egg just as guests arrived). Bake on the egg indirect at 350 until nice and bubbly. Top with more bleu cheese crumbles and enjoy!