Smoked Hickory Chicken Dip

Chicken Marinade

(You may also use leftover fried chicken, shredded)

• 500 g boneless chicken breast
• 3 tbsp First Batch Smoked Hickory Hot Sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika powder
• 1/2 tsp salt
• 1 tbsp olive oil or cooking oil

Creamy Sauce

• 30 g unsalted butter
• 30 g all-purpose flour
• 450 ml milk
• 6 slices cheddar cheese or 100 g shredded cheddar cheese
• 50 g mozzarella cheese
• 1 tbsp parmesan cheese
• 5 tbsp First Batch Smoked Hickory Hot Sauce
• 1/2 tsp paprika powder
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 3/4 tsp salt (adjust to taste)

Toppings

• 100 g mozzarella cheese
• First Batch Smoked Hickory Hot Sauce, to taste
• Chopped parsley
• Baguette slices or tortilla chips, for serving

1. In a bowl, mix First Batch Smoked Hickory Hot Sauce, garlic powder, onion powder, paprika powder, salt, and olive oil. Add the chicken breast and coat evenly.
2. Cook the chicken in a pan over medium heat until fully cooked, then shred it. Set aside. (Skip this step if using leftover cooked chicken.)
3. In a saucepan over medium heat, melt the butter. Add the all-purpose flour and whisk continuously for 1–2 minutes until lightly bubbling and fragrant.
4. Gradually pour in the milk while whisking to prevent lumps. Cook until the mixture thickens into a smooth sauce.
5. Lower the heat. Add cheddar cheese, mozzarella, and parmesan. Stir until fully melted and smooth. Add First Batch Smoked Hickory Hot Sauce, paprika powder, black pepper, garlic powder, and salt. Mix well.
6. Stir the shredded chicken into the sauce until evenly coated.
7. Transfer the dip into an oven-safe dish. Top with mozzarella cheese and drizzle with additional Smoked Hickory Hot Sauce.
8. Bake at 180°C (350°F) for 10–15 minutes, or until the cheese is melted and lightly golden on top.
9. Sprinkle with chopped parsley. Serve warm with baguette slices or tortilla chips.