Nashville Hot Chicken Dip Recipe | Traeger Grills

Name: Nashville Hot Chicken Dip Recipe | Traeger Grills
Total time: 115 min
Ingredients: 1 whole chicken (about 5 lb; 2.25 kg); 1 Cup dill pickle brine (see Note); 2 Teaspoons canola oil or other neutral oil; 1 Teaspoon kosher salt; 1 Tablespoon smoked paprika; 1 Tablespoon mustard powder; 1 Tablespoon cayenne pepper; 2 Teaspoons granulated garlic; 2 Teaspoons onion powder; 1 Tablespoon chili powder; 2 Teaspoons brown sugar; 2 Tablespoons unsalted butter; 1 Medium yellow onion, finely chopped; 3 cloves garlic, minced; 1/3 Cup dill pickle brine; 12 Ounces cream cheese; 1 Cup sour cream; 4 Ounces dill pickles, chopped (about 3/4 cup), plus more for garnish if desired; 6 Ounces low-moisture mozzarella cheese, shredded (about 1 ½ cups); 6 Ounces pepper jack cheese, coarsely grated (about 1 ½ cups); Kosher salt, to taste; 4 Ounces kettle-style potato chips, crumbled (about 3 cups); 3/4 Teaspoon smoked paprika; Thinly sliced scallions; Chips, crackers, crostini or sliced vegetables, for serving

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The famous hot chicken transformed into a creamy, cheesy dip.

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Ingredients

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