If you want to wow the crowd at your next tailgate or party, this is the dip to do it! I cannot recommend the Poirier Hot Sauce listed in this recipe enough. This is the perfect amount of heat, with a little sweet, for a savory starter you wont be able to stop eating.

Ingredients:

8 oz Block of Cream Cheese (x1)
1 Tbsp Hot Sauce (I prefer Poirier’s Creole Maple Hot Sauce)
2 Cups Shredded Mozzarella Cheese
1/3 Cup Mayo
1/3 Cup Sour Cream
2 Green Onions Thinly Sliced, Plus More for Garnish
1 Tbsp Cayenne
2 Tsp Brown Sugar
2 Tsp Paprika
1 Tsp Garlic Powder
Salt, to taste
3-4 Breaded Chicken Fingers, Cooked/Prepared and Cut into Cubes
3 Tbsp Melted Butter
Bread & Butter Pickle Chips (for Garnish)
Baguette, Sliced Thin.

Directions:

Preheat your Blackstone Pellet Smoker to 375°

In a large bowl, combine Cream Cheese, 1¼ cup Mozzarella, Mayo, Sour Cream, Green Onions, Maple Creole Hot Sauce, Cayenne, Brown Sugar, Paprika, and Garlic Powder. Season with Salt.

Gently fold in almost all of the Cooked and Cubed Chicken Strips, reserving about 1/4 cup for topping. Fold until just combined.

Transfer dip to a Skillet or a Medium Baking Dish and top with remaining Mozzarella Cheese. Add the rest of the Cubed Chicken to the center of the dip and bake until bubbly and slightly golden, about 25 - 30 minutes.

Meanwhile, make the Toasts. Lay the bread slices on a baking sheet, and Brush each of the Baguette Slices on one side with Melted Butter and season with Salt. Bake until slightly golden, about 8 - 10 minutes. Let cool.

When dip is ready, garnish with Sliced Green Onions and Bread & Butter Pickles and serve with the prepared toasts.

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