Smoked Chicken Alfredo Dip
Rated 5.0 stars by 1 users
Food:
Poultry
Serves:
8 to 10 people
Prep Time:
10 min
Cook Time:
35 min
This creamy, smoked chicken Alfredo dip is so rich, tasty and makes the perfect Super Bowl party snack! Seasoned chicken goes into the smoker and while that cooks, you make a creamy, garlicky Alfredo sauce. The smoked chicken gets chopped up with fresh basil, pepperoncini peppers and fresh grated parm and folded into the Alfredo sauce and topped with shredded Italian blend cheese. The whole thing goes back into the smoker to melt that cheesy top and get all bubbly and delicious. This recipe pairs the smoked chicken Alfredo dip with toasted baguette topped with a bomba butter, but it also goes great with tortilla chips, or can be used in a sandwich. Beware, this dip can be addictive!
By:Chef Matt Basile
Ingredients
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2 boneless skinless chicken breasts
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½ tsp salt
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½ tsp pepper
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1 tsp garlic powder
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2 tsp oregano
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2 tbsp oil
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1 shallot
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3 gloves garlic
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¼ cup butter
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¼ cup cream
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2 tbsp flour
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2 tbsp cream cheese
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12 fresh basil leaves
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3 tbsp pepperoncini peppers
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½ cup grated parm
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½ cup grated Italian blend cheese
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Juice from 1 lemon
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1 baguette
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Butter
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2 tbsp Bomba sauce
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Fresh basil for garnish
Instructions
Set smoker to 350F.
Season the chicken with salt, pepper, garlic powder, oregano and oil. Place in the smoker for 15 minutes.
Finely chop the shallot and grate the garlic. Place a cast iron pan on the plancha and add the butter, let it melt. Add the shallot and garlic. Mix and cook until slightly softened. Sprinkle in the flour, mix. Pour in the cream and mix to combine. Add the cream cheese and mix until melted and smooth. Remove from heat.
Remove chicken from smoker and place on grill to sear on both sides. Remove from grill and chop. Add fresh basil and pepperoncini peppers, and chop more. Add the grated parm and chop. Add to the Alfredo sauce and mix to combine, smooth the top and sprinkle with the Italian blend cheese. Place in smoker for 20 minutes.
Slice the baguette into rounds. Spread with butter then the bomba sauce. Place on the plancha, bomba sauce side up, to toast.
Remove the chicken alfredo dip from the smoker and squeeze the juice of one lemon on top, season with salt and garnish with chopped basil. Serve with bomba butter baguette for dipping.