Nashville Hot Chicken Dip Recipe | Traeger Grills

Ingredients

• 1 whole chicken (about 5 lb; 2.25 kg)
• 1 Cup dill pickle brine (see Note)
• 2 Teaspoon canola oil or other neutral oil
• 1 Teaspoon kosher salt
• 1 Tablespoon smoked paprika
• 1 Tablespoon mustard powder
• 1 Tablespoon cayenne pepper
• 2 Teaspoon granulated garlic
• 2 Teaspoon onion powder
• 1 Tablespoon chili powder
• 2 Teaspoon brown sugar
• 2 Tablespoon unsalted butter
• 1 Medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/3 Cup dill pickle brine
• 12 Ounce cream cheese
• 1 Cup sour cream
• 4 Ounce dill pickles, chopped (about 3/4 cup), plus more for garnish if desired
• 6 Ounce low-moisture mozzarella cheese, shredded (about 1 ½ cups)
• 6 Ounce pepper jack cheese, coarsely grated (about 1 ½ cups)
• Kosher salt, to taste
• 4 Ounce kettle-style potato chips, crumbled (about 3 cups)
• 3/4 Teaspoon smoked paprika
• Thinly sliced scallions
• Chips, crackers, crostini or sliced vegetables, for serving