Smoked Buffalo Chicken Dip | Goldens' Cast Iron Cooker | Heath Riles

WHAT HEATH USED IN THIS RECIPE:

• Heath Riles BBQ Chicken Rub
• Heath Riles BBQ Garlic Jalapeño Rub
• TRUFF Hot Sauce
• Stone + Wood Cutting Boards
• YETI Rambler 30 oz
• Royal Oak Charcoal
• Royal Oak Tumbleweeds
• Lodge Cast Iron Skillet

INGREDIENTS:

• 1 smoked, deboned, shredded chicken (we smoked ours before hand and seasoned with Heath Riles BBQ Chicken Rub & Heath Riles BBQ Garlic Jalapeño Rub)
• 3/4 cup of TRUFF Hot Sauce
• 1 package Cream Cheese, softened
• 1 cup Ranch Dressing
• 2 cups Shredded Cheese, divided
• Heath Riles BBQ Chicken Rub, approximately 1 tbsp
• Heath Riles BBQ Garlic Jalapeño Rub, approximately 1 tbsp

DIRECTIONS:

1. Mix shredded chicken, 3/4 cup TRUFF Hot Sauce, 1 package Cream Cheese, 1 cup Ranch Dressing, 1 cup of Shredded Cheese, 1 tbsp Chicken Rub, 1 tbsp Garlic Jalapeño Rub in a large bowl.
2. Once mixed well, place in cast iron skillet or baking dish of your choice.
3. Top with remaining 1 cup of Shredded Cheese.
4. Cook on grill at 275º-300º for approximately 30-40 minutes or until bubbly and cheese on top is melted.
5. ENJOY!

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