Skillet Southwestern BBQ Chicken Dip
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3 oz sharp aged cheddar cheese, shredded medium-fine
2 oz Swiss cheese, shredded medium-fine
4 oz pilsner beer (I used New Belgium Pilsener)
1/2 tsp. chopped garlic
1/2 tsp. Head Country High Plains Heat Championship Seasoning
1/4 tsp. smoked paprika
1/4 tsp. black pepper
1/4 tsp. salt
1 tsp. Worcestershire sauce
1½ oz. Head Country Chipotle BBQ Sauce
2 oz. homemade shredded cooked short ribs, chopped well
1/2 tsp. chopped scallions, for garnish
Artisan breads, seasonal vegetables, apple slices, etc., for dipping
Medium heat on stove
20 minutes
Add cheddar and Swiss cheeses to a small bowl, stirring to combine. Set aside.
Fill a small saucepan with about 2 inches of water. Place a metal bowl on top – make sure it is one that fits inside but doesn’t touch the water. Essentially, you are making a double boiler. Or, you can use a double boiler if you have one.
Bring water to a boil over high heat. Reduce heat to medium and add beer to the metal bowl.
Add chopped garlic, Head Country High Plains Heat Original Seasoning, paprika, black pepper, and salt. Stir to combine.
Add 1/3 of the cheese mixture and stir in with a fork until the cheese is melted. Add another 1/3 of the cheese, mixing thoroughly with a fork.
Add the final 1/3 of the cheese and mix thoroughly until combined. Continue to stir until melted and combined well.
Stir in Head Country Chipotle BBQ Sauce and rib meat until combined.
Pour into a warm serving bowl, and garnish with chopped scallions. I like to warm my oven-safe serving bowl in a 350˚F oven for about 15 minutes or so before adding the fondue. This will keep it warm and to-temperature.
Serve immediately with breads, vegetables, apples, and more—whatever sounds fun.
Serves 4.
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